This savory dish is versatile, as you can add any topping or sauce that you prefer. This simple peanut sauce is easy to whip up, or you could also use a pre-made tahini.
Servings 4servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
2largesweet potatoes, peeled, cut into 1/2-inch thick slices
1tbspolive oilor other cooking oil
salt
ground pepperto taste
Lentils
1cuplentils, drycook according to package directions
1/2onion, diced
2tspolive or vegetable oil
1tsppaprika
1tspdried oregano
1 tspground cinnamon
1/2tspground cumin
2garlic cloves, mincedor 1 tbsp
1/2cupchopped tomatoes (fresh or canned)
1 cupspinach leaves
Peanut Sauce
2tbsppeanut butter
1/2tspsoy sauce
2tbsprice wine vinegar
1/4tspground ginger
1/4 tspgarlic powder
drizzlehoney to taste
1lemon
Instructions
Place potatoes into a 9x11 inch baking dish coated in cooking spray. Add the potatoes and drizzle with olive oil, a pinch of salt and pepper. Roast the sweet potatoes in a preheated 400 degree oven for 25 minutes. This can be done up to 2 days ahead.
Cook the lentils according to package directions.
Lentils
Add oil to a 2-quart skillet, and add the onions when hot. Stir on medium heat until almost translucent. Add the spices to the onions and cook for a minute. Then add the garlic and cook for 1 more minute, or until garlic is fragrant and onions are translucent.
Add the cooked lentil to the onions, and mix. Add 1/4 cup of water to the mixture to avoid sticking. Add the tomatoes and cook for another 2-3 minutes. If needed add another 2 tablespoons of water, then add the spinach, cover until it's wilted (about 1-2 minutes).
Peanut Sauce
Mix the peanut butter, soy sauce, vinegar and the juice from the lemon into a small bowl. Stir until combined. Blend the garlic powder and honey into the mixture. Drizzle in honey to taste.
Place the lentil mixture onto the sweet potatoes in the 9x11 baking dish, and cover with foil. Bake for 20 minutes in a 350 oven.
Serve in bowls over rice with a drizzle of the peanut dressing (or serve dressing on the side).
Notes
Optional: You could also sprinkle a little bit of feta or goat cheese onto the potato-lentil mixture before you bake it.