Cheesy Lentil Loaded Sweet Potatoes
with Lemony Tomato Topping
Cooking time
30 minutes
Servings
4
Calories
620 /serving
We’re deep in the comfort zone here. The softest sweet potatoes, still in their jackets, are loaded with BBQ-sauced lentils and green pepper under a warm blanket of melted mozzarella. Freshly chopped tomato and lemon juice is a zingy finish.
We will send you:
- 1 Green pepper
- 1 Tomato
- 1 Onion (or shallot)
- 900g Sweet potatoes
- 540ml Lentils (canned)
- 120ml BBQ sauce
- 120g Grated mozzarella
- 10g Lively Garlic & Oregano spices (paprika, garlic, vinegar powder, onion, red bell pepper, salt, black pepper, canola oil, oregano, parsley, chives)
- 15ml Lemon juice
Contains: Milk • Mustard
You will need:
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
3 tbsp Butter
Total Fat
17 g
Saturated Fat
10 g
Sodium
1040 mg
Total Carb
95 g
Sugars
25 g
Protein
26 g
Fibre
16 g
Preparation
Bake the sweet potatoes
- Preheat the oven to 450°F.
- Pierce the sweet potatoes multiple times all over the surface. Microwave, flipping halfway, 9 to 11 min., until tender.
- Allow to cool slightly then halve lengthwise.
- Arrange on a lined sheet pan and season with the spices and S&P.
- Sprinkle with the cheese.
- Bake, 8 to 10 min., until the cheese is lightly browned.
Mise en place
- Meanwhile, halve, core and medium-dice the green pepper.
- Small-dice the tomato.
- Halve, peel and small-dice the onion.
- Drain and rinse the lentils.
Sauté the lentils & vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onion, green pepper and S&P. Sauté, adding 2 tbsp water halfway, 5 to 7 min., until softened.
- Add the lentils and BBQ sauce. Sauté, 1 to 2 min., until warmed through.
- Add 3 tbsp butter; stir well.
Season the tomato & serve
- In a small bowl, combine the tomato, lemon juice, a drizzle of oil and S&P.
- Divide the sweet potatoes between your plates.
- Top with the lentils and vegetables.
- Garnish with the tomato. Bon appétit!
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