Roasted Sweet Potatoes & Beluga Lentils
with Citrus Pecan Salad & Chipotle Crema
View Full Nutrition Label
Get Recipes Delivered
- ½ cup beluga lentils
- 2 sweet potatoes
- 2 oranges
- ½ oz fresh cilantro
- ¼ cup pecans
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 1 garlic clove
- 2.5 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- ¼ tsp chipotle morita spice
- 2 tbsp + 2 tsp (4 tbsp + 4 tsp) olive oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
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.
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.
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!