First post in nearly two years (!) to share my new favorite bowl!
The recipe that I used is adapted from NYT Cooking).
Ingredients:
Makes 2 serving:
- ~1.5 lbs sweet potatoes, chopped into cubes
- 3 tablespoons butter (I used Earth Balance to make it vegan)
- 1 tablespoon Italian seasoning blend
- 1.5 tablespoons Balsamic Vinegar
- 1 tablespoon maple syrup (or honey in a pinch)
- 1 15oz can of lentils, rinsed and drained
- ~1/3 cup parsley
- Handful feta or goat cheese (optional)
- Olive oil as needed
- salt, to taste
- pepper, to taste
Instructions:
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Preheat your oven to 375 degrees. Shake up your sweet potatoes in some olive oil, salt, and pepper. Lay the sweet potatoes out in a single layer on a baking tray, and bake for 20-25 minutes until tender.
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In a large pot, add the butter and let it heat up for a minute or two. Add ~1 tablespoon of olive oil and the Italian seasoning blend. Stir for a minute. Then add in the Balsamic vinegar and maple syrup. Mix for a minute. Then add the lentils and parsley. Continue mixing for a minute or two and then reduce the heat to low.
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Toss the cooked sweet potatoes into the pot and stir to combine. Add more salt/pepper if needed.
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Garnish with feta or more parsley. Enjoy!