ROASTED SWEET POTATOES, SPICED LENTILS & CREAMY CASHEW LIME SAUCE
These roasted sweet potato wedges are hearty, flavourful, and perfect for cozy evenings or casual gatherings. Topped with warmly spiced lentils, a tangy cashew-lime sauce, and bright pickled onions, each bite is layered with texture and taste. It’s a satisfying plant-based dish that feels comforting yet vibrant.
INGREDIENTS
Makes 2 servings
For the pickled onion:
- ½ small red onion, thinly sliced into rings with a mandoline (or by hand with a sharp knife) (½ cup or 50 g.)
- 1 tbsp apple cider vinegar
- ¼ tsp sugar
- ¼ tsp sea salt
For the sweet potatoes:
- 2 medium sweet potatoes (570 g.)
- 3 garlic cloves, with the skin on
- Cooking oil (such as avocado or grapeseed oil)
- Sea salt
For the lentils:
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp chili flakes + more for topping, if desired
- 1 tbsp tomato paste
- 1 ½ cups water
- ½ cup (110 g.) French (green) lentils
- ½ tsp apple cider vinegar
- ½ tsp sugar
- ¼ tsp sea salt
For the cashew sauce:
- 2 tbsp lime juice (about 1 lime)
- 2 tbsp water
To serve:
- A handful of chopped fresh cilantro
INSTRUCTIONS
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine the onions with the vinegar, sugar, and sea salt. Stir well and set aside to let them pickle while you prepare the rest.
- Prep the sweet potatoes: Scrub them clean, then slice lengthwise into wedges about 1 inch thick. Place the wedges on an unlined baking sheet, drizzle with about 1 tablespoon of oil, and toss to coat evenly. Sprinkle generously with salt and arrange in a single layer, making sure the pieces don’t touch — this helps them brown better.
- Add the garlic: Trim the rough ends off the unpeeled garlic cloves. Drizzle them with a little oil and place them on the baking sheet with the potatoes.
- Roast for 15 to 18 minutes, or until the bottoms of the potatoes are lightly browned (timing will vary depending on wedge size). Remove the tray from the oven, flip each wedge, and check the garlic — it’s ready when soft in the center. Remove the garlic if done and set aside to cool. Return the potatoes to the oven and roast for another 10 minutes, or until the wedges are tender and golden brown on the edges.
- In a small saucepan over low heat, toast the spices — cumin, coriander, cinnamon, and chili flakes — for 1–2 minutes until fragrant, shaking the pan occasionally. Stir in the tomato paste and cook for another 30 seconds. Add the water, then rinse the lentils and stir them into the pan. Bring to a boil, then reduce the heat to a simmer. Cook, stirring often, until the lentils are tender and the liquid is absorbed. If they need more time, add water ¼ cup at a time and continue cooking. The lentils should be tender but still hold their shape — avoid overcooking them to prevent mushiness.
- Once cool enough to handle, squeeze the roasted garlic out of its skin and mash it with a fork. Stir the mashed garlic into the lentils along with the vinegar, sugar, and sea salt. Mix well and adjust seasoning if needed. Remove from heat.
- In a small jar, combine the Cashew Toasted Sesame Butter, lime juice, and water. Stir with a spatula, then secure the lid and shake vigorously until the sauce is smooth and creamy.
- Top the roasted sweet potato wedges with a generous spoonful of the warm spiced lentils. Drizzle with the cashew cream, and finish with pickled onions, fresh cilantro, and a pinch of chili flakes if desired.
