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Caramelized Sweet Potato Scallion Lentils

Caramelized Sweet Potato Scallion Lentils
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Caramelized Sweet Potato Scallion Lentils are a delightful and nutritious dish that brings together the sweetness of caramelized sweet potatoes with hearty lentils, all topped with a crispy scallion pancake. This meal is perfect for cozy dinners or meal prep, offering a balance of sweet and savory flavors that will satisfy everyone at your table. Packed with protein and fiber, this easy-to-make recipe is not only budget-friendly but also versatile enough to serve as a main dish or side. Its vibrant colors and rich flavors make it an inviting addition to any dinner spread.

Ingredients

Scale
  • 2 tbsp avocado oil plus more for roasting as needed
  • 1 medium sweet potato, cut in half lengthwise
  • 1 head of garlic, 1/4-in of top sliced off to expose the cloves
  • Kosher salt
  • Black pepper
  • 1/2 medium yellow onion, diced
  • 6 scallions, thinly sliced (green and white portions separated)
  • 2 red chilies, thinly sliced (optional)
  • 2 inch piece of fresh ginger, minced
  • 1/2 tsp ground coriander
  • 1/2 tsp Five spice
  • 2 tbsp rice vinegar
  • 1 cup red lentils, rinsed
  • 1/2 cup jarred roasted bell pepper, diced
  • 3 1/2 cups vegetable broth
  • 2 tbsp yellow miso paste
  • 2 cups green cabbage, shredded
  • 3 tbsp cilantro leaves, minced (optional)
  • 1 tbsp sesame seeds
  • 2 tsp maple syrup (optional)
  • 2 tsp toasted sesame oil
  • 1 sheet frozen vegan puff pastry, thawed according to package instructions

Instructions

  1. Preheat oven to 400°F (200°C). Halve the sweet potato, drizzle with avocado oil, and season with salt and pepper. Roast alongside a head of garlic for 30–35 minutes.
  2. In a large pot, heat avocado oil over medium heat. Sauté diced onion until translucent, then add scallion whites, ginger, spices, and chilies for 3–5 minutes.
  3. Stir in rinsed lentils and roasted bell peppers, pour in vegetable broth, mirin, and miso paste. Bring to boil then simmer for 20 minutes until lentils are tender.
  4. Prepare cabbage slaw by mixing shredded cabbage with cilantro (optional) and dressing made from rice vinegar, maple syrup (optional), and sesame oil.
  5. Roll out thawed vegan puff pastry into desired shapes, sprinkle with sesame seeds, and bake at 400°F (200°C) for about 15 minutes until golden brown.
  6. Serve warm lentil mix topped with slaw and accompanied by crispy pancakes.

Nutrition

Find it online: https://juliataste.com/caramelized-sweet-potato-scallion-lentils/