Sweet Potato With Lentils
Ingredients
Metric
500 g sweet potato, whole
2 tbsp fresh parsley
ground black pepper for taste
Lentils:
240 g ~ 1 can cooked lentils
30 g tomato paste
20 ml agave or maple syrup
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
Yogurt Mayo:
200 g plain yogurt | soy, oat or cashew
1 tsp vinegar, any
¼ tsp salt
US
1 large sweet potato, whole (~17.5 oz)
2 tbsp fresh parsley
ground black pepper for taste
Lentils:
8 oz ~ 1 can cooked lentils
2 tbsp tomato paste
4 tsp agave or maple syrup
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
Yogurt Mayo:
7 oz plain yogurt | soy, oat or cashew
1 tsp vinegar, any
¼ tsp salt
MAKES2 portions
PREP TIME5 minutes
COOKING TIME60 minutes
TOTAL TIME65 minutes
Steps
1Preheat the oven to 200°C (400°F). Line a baking sheet with baking paper. Cut the potato in half and place it on the sheet.
2Bake for 45–60 minutes, or until soft and fully cooked.
3In the meantime, prepare the lentils. Add lentils, tomato paste, syrup, garlic powder, onion powder, and salt to a small saucepan.
4Cook over medium heat for 5 minutes, stirring occasionally. Set aside.
5Make the Yogurt Mayo. Add yogurt, vinegar, and salt to a small mixing bowl.
6Whisk to combine. Set aside.
7Once the sweet potatoes are cooked, add them to plates.
8Gently mash the inside with a fork.
9Spoon the cooked lentils over each potato.
10Top with yogurt mayo.
11Garnish with fresh parsley and sprinkle with ground black pepper to taste.
Nutritional Info
Makes 2 portions419 Calories per portion
16g protein
84g carbohydrates
14g fiber
3g fat
16g protein
84g carbohydrates
14g fiber
3g fat
High in Vitamin A
High in Vitamin B6
High in Folate
High in Iron
High in Manganese
High in Phosphorus
High in Potassium
High in Vitamin B6
High in Folate
High in Iron
High in Manganese
High in Phosphorus
High in Potassium
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