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Loaded Sweet Potatoes with Lentils

Yields4 Servings

Roasted sweet potatoes topped with creamy garlic sauce, crispy lentils, and fresh toppings of your choice. Serve on its own or as a side dish.

two sweet potatoes on a white plate with lentils, cheese cilantro on top

Ingredients
 4 medium sweet potatoes
 1 can brown lentils
 ½ tbsp olive oil
 ½ tsp cumin
 ½ tsp coriander
 ½ tsp paprika
 ¼ tsp cinnamon
 pinch sea salt OR lemon juice
Garlic Herb Sauce
 ½ cup hummus (or tahini)
 1 tbsp lemon juice
 1 tsp dried dill
 3 cloves of garlic, minced
 water
Toppings (optional)
 cherry tomatoes (diced)
 chopped parsley (minced)
 red onion or pickled red onion, chopped
 feta cheese or other shredded cheese
 avocado
 arugula
 lemon juice
 hot sauce
Directions
1

Preheat oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper.

2

Rinse and scrub potatoes and cut in half length wise. Rub the sweet potatoes with a bit of olive oil and place face down on the baking sheet. Roast in the oven for 25 minutes or until fork tender.

3

In a medium bowl, toss rinsed and drained lentils with olive oil and spices and place on a lined baking sheet. You can use the same baking sheet or another one depending on size. Roast for ~20 minutes or until browned.

4

While the sweet potatoes and lentils are roasting, prepare your sauce. Add all garlic herb sauce ingredients to a small mixing bowl. Whisk to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed.

5

Prepare desired toppings

6

To serve, flip potatoes flesh-side up and smash down the insides a little bit. Top with lentils, garlic herb sauce, and other toppings of your choice. Serve and enjoy!

Nutrition Facts

Servings 0