Vegetarian Sloppy Joes with Kale and Sweet Potatoes
Servings
4 Servings
Ingredients
- 1 cup dry brown lentils dry
- 3 cup vegetable stock
- 1 cup onion peeled and diced
- 3 tablespoon olive oil
- 2 cup tomatoes diced
- 3 garlic cloves peeled and minced
- 3 ounce tomato paste
- .5 cup ketchup
- 1 teaspoon mustard powder
- 1 tablespoon chili powder
- 3 tablespoon molassas
- 1 dash Worcestershire sauce
- salt to taste
- pepper to taste
- 4 whole wheat hamburger buns
- 1 pound kale stemmed and roughly chopped
- 4 medium sweet potatoes peeled and diced
- old bay seasoning to taste
- olive oil as needed
Instructions
- Spread diced sweet potatoes out on a baking sheet. Toss with old bay spice and olive oil. Bake in a preheated 425-degree oven for 30 minutes or until soft.
- In a pot, combine lentils and vegetable stock. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until bean become tender. This takes about 30 minutes, and you should stir occasionally so beans don’t stick to the bottom of the pot.
- Cook onions and olive oil in a different pot over medium heat for 4 minutes or until the onions have softened and turned translucent. Add the tomatoes and garlic, cooking for 5 minutes. Stir in tomato paste, ketchup, mustard powder, chili powder, molasses and Worcestershire sauce; simmer 5 to 10 minutes until sauce thickens.
- Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired “sloppy joe” consistency.
- Saute kale in a skillet with olive oil until it becomes soft & wilted, about 8 minutes.
- Serve sloppy joes on hamburger buns with the sauteed kale and roasted sweet potato. A great weeknight meal!
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