Harissa Lentil Sweet Potatoes with Lemony Tahini

Name: Harissa Lentil Sweet Potatoes with Lemony Tahini
Total time: 85 min
Yield: 4 servings
Ingredients: 1 kg sweet potatoes; 40 ml avocado oil; 80 g shallots; 3 ea garlic cloves; 30 g tomato paste; 2 tbsp harissa paste; 1.9 g smoked paprika; 1.9 g ground coriander; 200 g French green lentils; 720 ml low-sodium vegetable broth; 1 bunch curly kale; 2 tbsp chopped fresh parsley; 60 g tahini; 1 ea lemon; 3 g kosher salt

Recipe from Jamie Vespa MS, RD · original post · full recipe on dishingouthealth.com

These Roasted Sweet Potatoes with Harissa Lentils and Lemony Tahini are hearty, nourishing, and layered with smoky spice and bright flavors. Vegan, gluten free, and rich in protein and fiber, it's a satisfying, plant-powered meal.

Serves 4 85 min 19g protein

VeganDairy freeLegumes

Ingredients

sweet potatoes — 4 medium, scrubbed and halved lengthwise1 kg
avocado oil — 2 tbsp; divided40 ml
shallots — diced80 g
garlic cloves — divided3 ea
tomato paste30 g
harissa paste2 tbsp
smoked paprika — ¾ tsp1.9 g
ground coriander — ¾ tsp1.9 g
French green lentils200 g
low-sodium vegetable broth720 ml
curly kale — ribs removed, thinly sliced1 bunch

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sweet potatoes · 1 kg
avocado oil · 40 ml
shallots · 80 g
garlic cloves · 3 items
tomato paste · 30 g
harissa paste · 2 tbsp
smoked paprika · 1.9 g
ground coriander · 1.9 g
French green lentils · 200 g
low-sodium vegetable broth · 720 ml
curly kale · 1 bunch
chopped fresh parsley · 2 tbsp
tahini · 60 g
lemon · 1 item
kosher salt · 3 g

Method

Roast Sweet Potatoes: Preheat oven to 375°F (190°C). Line a large sheet pan with parchment paper or foil. On the sheet pan, toss the sweet potatoes with 1 to 2 Tbsp. avocado oil (just enough to coat) and a generous pinch of salt. Arrange cut sides-down, place on the middle rack of the oven, and bake for 50 to 60 minutes, until the flesh is soft and caramelized.
Cook Lentils: In a large sauté pan or skillet, heat 1 Tbsp. oil over medium heat. Add shallots and cook until softened, about 3 to 4 minutes. Stir in garlic and cook 30 seconds, until aromatic. Stir in tomato paste, harissa, smoked paprika, and ground coriander; cook until the tomato paste deepens in the color and the spices bloom, about 2 minutes. Add lentils; stir to coat in seasonings. Pour in vegetable broth and season with 1/2 tsp. kosher salt and a few grinds of black pepper. Increase heat to bring mixture to a boil. Reduce heat and gently simmer with the lid slightly ajar until the lentils are tender and most of the liquid is absorbed, about 25 to 30 minutes.
Meanwhile, Prepare Lemony Tahini Sauce: In a small mixing bowl, combine tahini, lemon juice, and grated garlic; mix to combine. Gradually stream in 3 to 4 Tbsp. water, whisking constantly, until the mixture is smooth and thin enough to drizzle. Season to taste with kosher salt and cracked black pepper.
Add Kale to Lentils: Once the lentils have simmered, remove lid and stir in kale. Cook, uncovered, for 2 to 3 minutes, stirring often, until the kale is wilted. Taste and season lentils with extra salt and/or black pepper, if needed. (If the lentil mixture seems dry after stirring in the kale, add an extra splash of broth as needed to loosen the mixture and make it a bit saucier.)
Assemble: Place two roasted sweet potato halves on each plate and use the prongs of a fork to gently fluff and open up some of the flesh. Generously spoon lentil mixture overtop and drizzle with lemony tahini sauce. Garnish with chopped fresh parsley and a few grinds of cracked black pepper.