Roasted Sweet Potatoes & Beluga Lentils
with Citrus Pecan Salad & Chipotle Crema
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- ½ cup beluga lentils
- 2 sweet potatoes
- 2 oranges
- ½ oz fresh cilantro
- ¼ cup pecans
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 1 garlic clove
- 2.5 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- ¼ tsp chipotle morita spice
- 2 tbsp + 2 tsp (4 tbsp + 4 tsp) olive oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Rinse and sort the beluga lentils. Add beluga lentils and 1¼ cups (2½ cups) water to a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender and water is absorbed, 20 to 23 minutes. Drain any remaining water, transfer lentils to a bowl, and rinse the saucepan.
Halve the sweet potatoes lengthwise, and cut each half into 3 to 4 long wedges. Transfer to a baking sheet cut side down, coat with 1 tbsp (2 tbsp) olive oil, and sprinkle with salt and pepper. Roast until tender, 22 to 26 minutes.
Peel and chop the oranges into bite-size pieces. Pick cilantro leaves and reserve the tender stems. Add chopped orange, cilantro leaves and stems, pecans, and a pinch of salt to a medium bowl, and combine. Crumble cashew cheese into the bowl. Gently toss the citrus pecan salad. Peel and mince the garlic.
In a small bowl, combine the yogurt and ⅛ tsp (¼ tsp) chipotle morita spice. Stir the chipotle crema. TIP: Add more chipotle morita spice if you prefer.
Return the medium saucepan to medium heat with 1 tbsp (2 tbsp) olive oil. Add minced garlic and cook until golden and just toasted, 2 to 3 minutes. Add cooked beluga lentils and cook until heated through. Taste, and add salt as necessary.
Slightly mash the sweet potatoes with a fork. Smear chipotle crema on large plates. Top with roasted sweet potatoes, beluga lentils and citrus pecan salad. Drizzle with olive oil. Bon appétit!