Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit.
After washing sweet potatoes, pierce them 4–6 times with a fork. To avoid a mess, place them on a parchment-lined baking sheet.
Bake for 40–50 minutes or until a fork can easily go through the center.
While the sweet potatoes are baking, make the lentils.
In a stovetop pan, heat the vegetable broth on high heat.
Cook the mustard and cumin seeds, cooking for 1–2 minutes or until they start popping.
Turn the heat down to medium-high and add the garlic, onion, and ginger. Cook for 2–3 minutes or until the onion is translucent, adding vegetable broth or water as necessary to avoid the onion sticking to the pan.
Stir in the lentils.
Add the lime juice, turmeric, and cumin. Stir well.
Season with salt and pepper, if using.
Once the sweet potatoes are finished place them on a plate then top them with the lentil mixture.
Drizzle the Lemon Tahini Sauce on top.
Chef's Notes
Substitutions
In place of lentils, try black beans, chickpeas or another legume.
Use lemon juice instead of lime.
If you don’t have mustard or cumin seed, it’s okay. This is great with or without! Simply start by heating the vegetable broth and then adding the garlic and onion.
Layer it up
After sauteeing the onions and garlic you can add other vegetables that you have on hand, such as asparagus, broccoli or Brussels sprouts.
Add some chopped leafy greens along with the lentils, stirring them in until slightly wilted.
Add herbs like cilantro, dill, parsley, rosemary or thyme.
Add a little spice with chipotle chili, smoked paprika or red pepper flakes.
Top with nuts or seeds. If you made the Sweet and Savory Pecans, hopefully, you have some leftover! They are the perfect addition to this dish. Other nuts like cashews and pistachios or seeds like sunflower or pumpkin would also be great.
Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit.
After washing sweet potatoes, pierce them 4–6 times with a fork. To avoid a mess, place them on a parchment-lined baking sheet.
Bake for 40–50 minutes or until a fork can easily go through the center.
While the sweet potatoes are baking, make the lentils.
In a stovetop pan, heat the vegetable broth on high heat.
Cook the mustard and cumin seeds, cooking for 1–2 minutes or until they start popping.
Turn the heat down to medium-high and add the garlic, onion, and ginger. Cook for 2–3 minutes or until the onion is translucent, adding vegetable broth or water as necessary to avoid the onion sticking to the pan.
Stir in the lentils.
Add the lime juice, turmeric, and cumin. Stir well.
Season with salt and pepper, if using.
Once the sweet potatoes are finished place them on a plate then top them with the lentil mixture.
Drizzle the Lemon Tahini Sauce on top.
