Don’t throw away your Thanksgiving leftovers and go straight for the juice cleanse! You can actually transform them into a healthy, plant-based, gluten-free, and nutrient-dense option with a few easy steps! It will help detox your body after a few too many comfort foods, while still feeling indulgent.
Sweet Potato Lentil Shepherd’s Pie
4 medium sweet potatoes
1 tbsp olive oil
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
3 cloves garlic, minced
4 1/2 cups prepared brown lentils
2, 15 oz cans diced tomatoes
2 tbsp tamari or coconut aminos
1 tbsp basil + more for garnish
1/2 cup chopped spinach
2+ tbsp non-dairy milk
Sea salt and black pepper, to taste
Cut the sweet potatoes into quarters. You can leave the skin on and it will slide right off once they are cooked. Put them in a large pot of water and boil for about 15-20 minutes until they are soft.
Meanwhile, chop the carrots, onions, and celery into small chunks. Add these to a dutch oven with olive oil and sauté over medium heat for 10 minutes or until soft.
Add the mixed garlic and let sauté for 1 minute.
Add the prepared lentils to the pan and allow these to cook with the veggies for an additional 3 minutes.
Preheat oven to 425°F.
Add the cans of diced tomatoes, with the liquid, along with the basil, and spinach, and tamari to the pan. Let this filling simmer for 10-15 minutes.
When the sweet potatoes are soft, remove them from the heat and drain the water. Remove the skins and mash with a fork. Add some sea salt, black pepper, and splash of non-dairy milk until it reaches a good consistency.
Top the lentil mixture with a layer of sweet potatoes. Bake in the oven for 20 minutes. Allow to cool before serving.
If you want to try other modernized plant-based Ayurvedic recipes like this, you can find more in my new book, Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook. (They make awesome Christmas gifts!)
Photos courtesy of Sahara Rose Ketabi