Skip to main content
Roasted Sweet Potatoes & Beluga Lentils with Citrus Pecan Salad & Chipotle Crema
2 or 4 Serving Dinner

Roasted Sweet Potatoes & Beluga Lentils

with Citrus Pecan Salad & Chipotle Crema

Beluga lentils, a type of small, black lentil with an earthy flavor, retain their firm texture once cooked. The pecans in the citrus salad accentuate the nutty flavor of the lentils, and roasted sweet potatoes offer a silky, starchy contrast to the refreshing Valencia orange in this high-protein dinner.

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice Less Prep Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
620
FAT
22g
CARBOHYDRATES
89g
PROTEIN
22g

Get Recipes Delivered

INGREDIENTS

  1. 1/2 cup beluga lentils, rinsed and sorted
  2. 2 sweet potatoes, halved lengthwise and cut into wedges
  3. 2 Valencia oranges, peeled and roughly chopped
  4. 0.5 oz cilantro, leaves picked
  5. 1/4 cup pecans
  6. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  7. 1/3 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  8. 1 tsp chipotle morita powder
  9. 1 garlic clove, peeled and minced
  10. 2 tbsp olive oil*
  11. Salt*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (cashew, coconut, pecan)
Tools: Baking sheet, Medium saucepan with lid
SERVINGS
PREP & COOK TIME
30 min
CALORIES
620
FAT
22g
CARBOHYDRATES
89g
PROTEIN
22g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Preheat oven to 425°F. Combine beluga lentils and 1¼ cups water in 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 bowl, and rinse saucepan. (4-serving meal: use 2½ cups water)(TIP: To “sort” lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.)

2
Roast the sweet potatoes

Combine sweet potatoes, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Place wedges cut side down and roast until tender, 22 to 26 minutes. (4-serving meal: use 2 tbsp olive oil)

3
Prepare the salad

Stir together orange, cilantro, pecans, and a pinch of salt in medium bowl. Crumble herb garlic cheese into bowl and gently toss citrus pecan salad.

4
Prepare the crema

Combine yogurt and just ⅛ tsp chipotle morita powder in small bowl and stir chipotle crema. (4-serving meal: use ¼ tsp chipotle morita powder)(TIP: Add more chipotle morita powder if you prefer more spice.)

5
Finish the lentils

Return same saucepan to medium heat with 1 tbsp olive oil. Add garlic and cook until golden and toasted, 2 to 3 minutes. Add lentils and cook until heated through, 3 to 4 minutes. Season to taste with salt. (4-serving meal: use 2 tbsp olive oil)

6
Serve

Divide chipotle crema between large plates. Top with roasted sweet potatoes, beluga lentils, and citrus pecan salad. Drizzle with olive oil. Dig in!

SIMILAR RECIPES