Mediterranean Sweet Potato & Lentils

Mediterranean Sweet Potato & Lentils makes for a healthy meal, either lunch or dinner. Serve this dish hot or cold. The sweet potato is rich in nutrients and the lentils make for a lean protein. Paired with homemade tahini for a healthy fat and served over kale makes for a well-balanced and delicious meal!

Ingredients

Serves: 3-4 Time: 45-60 minutes

Mediterranean Sweet Potato & Lentils

• 2 sweet potatoes
• 1 cup red or brown lentils, rinsed
• 2 cups vegetable broth
• 1/2 yellow onion, diced
• 1 medium carrot, diced
• 1 garlic clove, minced
• 1/2 Tbs fresh ginger, minced
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 3-4 cups kale for serving, rinsed, chopped & stems removed
• Optional: capers for serving

Tahini Sauce

• 1/4 cup ground tahini
• 1/4 cup water
• 2 Tbs lemon juice
• 1/2 tsp garlic powder
• Salt & Black pepper to taste

Directions

1. Preheat the oven to 400ºF
2. Prick the sweet potatoes with a fork and place them on a sheet pan. Place in the oven and bake for 35-45 minutes or until soft.
3. Meanwhile, prepare your onion, garlic, carrot, and ginger.
4. In a medium saucepan, set the heat to high. Once hot, cook the vegetables for 2 minutes, adding a splash of vegetable broth to prevent sticking.
5. Then add in the lentils and seasoning, stir together for a minute.
6. Add in the vegetable broth, cover the pot and allow the mixture to come to a boil.
7. Once boiling, stir and reduce heat to low. Allow it to simmer for 20-25 minutes or until lentils and vegetables are soft.
8. Then, prepare your tahini sauce in a mixing bowl.
9. When your sweet potatoes are done, remove them from the oven and allow them to cool for 5 minutes. Then, peel the skin and cut the sweet potato.
10. Serve the lentils over a bed of chopped kale. Place the sweet potato over the lentils, drizzle with tahini sauce. Optionally, top with capers. Serve hot and enjoy!

Save the leftovers for a cold salad lunch the next day.

Nutrition Information

Nutrition Disclaimer

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