Masala Sweet Potatoes
with Avocado Lentil Chaat & Cilantro Chutney
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- ¾ cup French green lentils
- 2 sweet potatoes
- 1 tsp garam masala
- 1 shallot
- 1 garlic clove
- 1 oz fresh ginger
- 1 lime
- 1 avocado
- 2 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 3 oz cilantro chutney
- 1 tsp (2 tsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 425°F. Add French green lentils, 2 cups (4 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water.
Slice sweet potatoes in half lengthwise and transfer to a baking sheet. Rub halved potatoes with 1 tsp (2 tsp) vegetable oil and sprinkle with garam masala and a pinch of salt. Roast, cut side down, until tender, 25 to 30 minutes.
Peel and dice just 1 tbsp (2 tbsp) shallot. Peel and mince the garlic. Peel and mince the ginger. Zest and juice the lime(s). Halve the avocado(s), remove the pit(s), and dice the flesh. Add diced shallot, minced garlic, minced ginger, lime zest, lime juice, and diced avocado to a bowl. Add the cooked lentils, gently stir, and sprinkle with salt. TIP: Save the remaining shallot for your own use.
Divide the avocado lentil chaat between plates and top with masala sweet potatoes. Dollop with yogurt and drizzle with cilantro chutney. Bon appétit!