Roast sweet potato with lentils and kale under a tahini and lemon dressing. Vegan; twenty-five minutes, most of it roasting.
Lentils are measured cooked; 200 g cooked is about 80 g dry, or a drained tin.
- Ready in25 minutes
- Prep6 min
- Cook19 min
- Serves1
Ingredients
- 200 g lentils (cooked, or canned and drained)
- 150 g sweet potato (baked)
- 50 g kale
- 12 g tahini
- 10 g lemon or lime juice
Method
- Heat the oven to 200 C (400 F). Cut the sweet potato into chunks, toss with a little oil and salt, and roast for 20 minutes.
- Strip the kale from its stems and tear it. Whisk the tahini, lemon juice and a tablespoon of water into a dressing.
- Warm the lentils in a pan with a splash of water. Add the kale and stir until it wilts.
- Put the lentils and kale in a bowl, top with the sweet potato and pour the dressing over.
What this plate gives you
Twenty-four grams of fibre is 85 percent of a 2,000-calorie day’s 28 g, from 200 g of lentils and the sweet potato and kale, and the lentils carry most of the 25 g of protein. At 458 calories it is a little under a quarter of that day, with 8 g of fat, most of it the tahini. The sweet potato roasts in chunks for twenty minutes at 200 C; everything else is assembly.
Swaps
- Chickpeas for the lentils: about the same numbers.
- A boiled egg on top: about 6 g more protein.
- Cumin and chilli on the sweet potato before roasting: no change to the numbers.
Keeping it
The lentils and roast sweet potato keep three to four days in the fridge; the bowl reheats or eats cold.
