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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

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
710
FAT
21g
CARBOHYDRATES
112g
PROTEIN
23g

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INGREDIENTS

  1. ½ cup beluga lentils
  2. 2 sweet potatoes
  3. 2 oranges
  4. ½ oz fresh cilantro
  5. ¼ cup pecans
  6. 2 oz Treeline® Soft French-Style Cashew Cheese
  7. 1 garlic clove
  8. 2.5 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  9. ¼ tsp chipotle morita spice
  10. 2 tbsp + 2 tsp (4 tbsp + 4 tsp) olive oil*
  11. Salt*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew, coconut, pecan)
Tools: Medium saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
710
FAT
21g
CARBOHYDRATES
112g
PROTEIN
23g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Preheat the oven to 425°F. Rinse and sort the beluga lentils. Add 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. TIPS: To “sort” means to look for and discard any naturally occurring debris or stones. We will use this saucepan again.

2
Roast the sweet potatoes

Halve 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.

3
Prepare the salad

Peel the oranges and chop 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 stir to combine. Crumble cashew cheese into the bowl, and gently toss the citrus pecan salad. Peel and mince the garlic.

4
Prepare the crema

Add yogurt and ⅛ tsp (¼ tsp) chipotle morita spice to a small bowl and stir the chipotle crema. TIP: Add more chipotle morita spice if you prefer.

5
Finish the lentils

Return the medium saucepan to medium heat with 1 tbsp (2 tbsp) olive oil. Add minced garlic and cook until golden and toasted, 2 to 3 minutes. Add cooked lentils and cook until heated through, 3 to 4 minutes. Taste, and add salt as necessary.

6
Serve

Slightly mash the roasted 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!

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