LENTIL + ROASTED SWEET POTATO BOWL
Yield: 6
LENTIL + ROASTED SWEET POTATO BOWL
Ingredients:
- 2 tsp. kosher salt + fresh cracked black pepper
- 2 cups black small lentils, rinsed
- ½ tsp. ground coriander
- extra-virgin olive oil
- organic spicy harissa paste
- 2 large sweet potatoes, washed and cut into small pieces
- 2 pint cherry tomatoes, cut in half
- 3 Tbsp. red wine vinegar
- 1 Tbsp. honey
- ½ cup chopped cilantro
Instructions:
- Preheat oven to 425°. Bring a medium pot of salted water to a boil; slowly add lentils. Then bring to a simmer and cook uncovered for about 20 -25 minutes, string occasionally. Try lentils to be sure they are cooked to your liking, drain lentils, rinse with cold water to stop cooking process and transfer to a large bowl to cool.
- Meanwhile, whisk coriander, 3 Tbsp. of extra virgin olive oil, 1 Tbsp. harissa paste, 2 tsp. salt, and ½ tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with this tasty harissa oil. Put the pan in the oven to roast, tossing once, until sweet potatoes are tender and tomatoes burst, 25–30 minutes.
- Next, whisk 3 Tbsp vinegar, 1 Tbsp honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in 2-4 Tbsp. oil, taste in between to decide whether you want more oil or not, whisking constantly in between until emulsified; season the vinaigrette with sea salt to taste.
- Add half of this vinaigrette to lentils in bowl and toss to combine. Taste and season with salt and pepper. Place lentil mixture in serving bowl or platter. Top with the roasted vegetables of sweet potatoes and tomatoes and garnish with cilantro. Drizzle with remaining vinaigrette to your liking.
Calories
180.17Fat (grams)
3.32Sat. Fat (grams)
0.46Carbs (grams)
31.54Fiber (grams)
8.29Net carbs
23.25Sugar (grams)
9.28Protein (grams)
7.84Sodium (milligrams)
839.73Cholesterol (grams)
0.00
Featured
