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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, rinsed and sorted
  2. 2 sweet potatoes, halved lengthwise and cut into wedges
  3. 2 oranges, peeled and roughly chopped
  4. ½ oz fresh cilantro, leaves picked and tender stems reserved
  5. ¼ cup pecans
  6. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  7. 2.5 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  8. ¼ tsp chipotle morita spice
  9. 1 garlic clove, minced
  10. 2 tbsp + 2 tsp 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.
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


Get Recipes Delivered

INSTRUCTIONS

1
Cook the lentils

Preheat the oven to 425°F. Add beluga lentils and 1¼ 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. (4-serving meal: use 2½ cups water) TIPS: To “sort” lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones. We will use this saucepan again.

2
Roast the sweet potatoes

Add sweet potatoes, 1 tbsp olive oil, and a pinch of salt and pepper to a 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

Add orange, cilantro leaves and tender stems, pecans, and a pinch of salt to a medium bowl and stir to combine. Crumble herb garlic cheese into the bowl and gently toss the citrus pecan salad.

4
Prepare the crema

Add yogurt and ⅛ tsp chipotle morita spice to a small bowl and stir the chipotle crema. (4-serving meal: use ¼ tsp chipotle morita spice) TIP: Add more chipotle morita spice if you prefer.

5
Finish the lentils

Return the medium 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. Taste and add salt as needed. (4-serving meal: use 2 tbsp olive oil)

6
Serve

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

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