Method:

1. Preheat a fan forced oven to 180° Celsius.
2. Using 50g of EVOO, oil and season sweet potatoes, place on an oven tray and roast for up to 45minutes or until crispy on the outside, starting to collapse and cooked through – use a fork to test there’s no yield. Thicker items will take longer than skinny.
3. While sweet potatoes are roasting, prepare the mince. Heat the remaining EVOO in a large non-stick fry pan.
4. Stir-fry the cauliflower, onion, celery, and carrot until thoroughly softened, and starting to caramelise or for approximately 5minutes.
5. Add mushrooms, lentils and stir-fry for additional 2-3minutes.
6. Add paste, tamari, stevia, paprika, garlic, onion, thyme and stir-fry for additional 2-3minutes.
7. Add stock and reduce heat to a simmer. Simmer until liquid is reduced to sticky gravy.
8. Adjust seasoning to taste.
9. Once sweet potatoes are cooked through, remove from oven and carefully slice into the length of each potato.
10. Serve each on plate, and pinch to open the split. Generously spoon over mince and serve with parsley.

Health Notes:

• Grain free
• Gluten free
• Sugar free/ low fructose
• Vegetarian
• Vegan
• Pescatarian