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Chipotle Sweet Potatoes & Lentils with Citrus-Pecan Salad
2 or 4 Serving Dinner

Chipotle Sweet Potatoes & Lentils

with Citrus-Pecan Salad

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

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice Less Prep Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
40 min
CALORIES
570
FAT
21g
CARBOHYDRATES
78g
PROTEIN
20g

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INGREDIENTS

  1. 2 sweet potatoes, cut into wedges
  2. 2 Valencia oranges, peeled and roughly chopped
  3. 0.5 oz cilantro, leaves picked
  4. 1/4 cup pecans
  5. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  6. 1/3 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  7. 1 tsp chipotle morita powder (divided)
  8. 6 oz beluga lentils
  9. 2 tbsp + 1 tsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
  14. ~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: Microwave, Baking sheet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
570
FAT
21g
CARBOHYDRATES
78g
PROTEIN
20g

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INSTRUCTIONS

1
Roast the sweet potatoes

Preheat oven to 425°F. Combine sweet potatoes, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Arrange potatoes cut side down and roast until tender, 22 to 26 minutes. (4-serving meal: use 2 tbsp olive oil)

2
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.

3
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.)

4
Warm the lentils

Make small tear at top of lentil bag and microwave for 60 seconds. Season to taste with salt. (TIP: If you don’t have a microwave, combine precooked lentils and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

5
Serve

Divide chipotle crema between large plates. Top with roasted sweet potatoes, lentils, and citrus-pecan salad. Drizzle each plate with ½ tsp olive oil. Dig in!

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