Harissa Lentil Sweet Potatoes with Lemony Tahini

Roasted Sweet Potatoes with Harissa Lentils and Lemony Tahini

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Harissa Lentil Sweet Potatoes with Lemony Tahini

These Roasted Sweet Potatoes with Harissa Lentils and Lemony Tahini are hearty, nourishing, and layered with smoky spice and bright flavors. Vegan, gluten free, and rich in protein and fiber, it's a satisfying, plant-powered meal.

Prep Time25

Cook Time1

Total Time1 25

Course: Entree

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large rimmed baking sheet
Large sauté pan or skillet with lid
Small mixing bowl

Ingredients

4 medium (8 to 10 ounce) sweet potatoes, scrubbed then halved lengthwise
2 Tbsp. avocado oil (or extra-virgin olive oil), divided
Kosher salt + cracked black pepper to taste
1/2 cup diced shallots or red onion
2 garlic cloves, minced
2 Tbsp. tomato paste
2 Tbsp. harissa
3/4 tsp. smoked paprika
3/4 tsp. ground coriander
1 cup dry French green lentils (Le Puy lentils)
3 cups lower-sodium vegetable broth
3 cups green curly kale, ribs and tough stems removed, thinly sliced or chopped (from 1 bunch)
Finely chopped fresh parsley for serving

Lemony Tahini Sauce

1/4 cup tahini, well-stirred
2 Tbsp. fresh lemon juice (from 1 lemon)
1 garlic clove, grated
3 to 4 Tbsp. water to thin
Kosher salt + cracked black pepper to taste

Instructions

Roast Sweet Potatoes: Preheat oven to 375ºF.
Line a large sheet pan with parchment paper or foil. On the sheet pan, toss the sweet potatoes with 1 to 2 Tbsp. avocado oil (just enough to coat) and a generous pinch of salt. Arrange cut sides-down, place on the middle rack of the oven, and bake for 50 to 60 minutes, until the flesh is soft and caramelized.
Cook Lentils: In a large sauté pan or skillet, heat 1 Tbsp. oil over medium heat. Add shallots and cook until softened, about 3 to 4 minutes. Stir in garlic and cook 30 seconds, until aromatic.
Stir in tomato paste, harissa, smoked paprika, and ground coriander; cook until the tomato paste deepens in the color and the spices bloom, about 2 minutes.
Add lentils; stir to coat in seasonings. Pour in vegetable broth and season with 1/2 tsp. kosher salt and a few grinds of black pepper. Increase heat to bring mixture to a boil. Reduce heat and gently simmer with the lid slightly ajar until the lentils are tender and most of the liquid is absorbed, about 25 to 30 minutes.
Meanwhile, Prepare Lemony Tahini Sauce: In a small mixing bowl, combine tahini, lemon juice, and grated garlic; mix to combine. Gradually stream in 3 to 4 Tbsp. water, whisking constantly, until the mixture is smooth and thin enough to drizzle. Season to taste with kosher salt and cracked black pepper.
Add Kale to Lentils: Once the lentils have simmered, remove lid and stir in kale. Cook, uncovered, for 2 to 3 minutes, stirring often, until the kale is wilted. Taste and season lentils with extra salt and/or black pepper, if needed. (If the lentil mixture seems dry after stirring in the kale, add an extra splash of broth as needed to loosen the mixture and make it a bit saucier.)
Assemble: Place two roasted sweet potato halves on each plate and use the prongs of a fork to gently fluff and open up some of the flesh. Generously spoon lentil mixture overtop and drizzle with lemony tahini sauce. Garnish with chopped fresh parsley and a few grinds of cracked black pepper.

Notes

To meal prep: Roast the sweet potatoes and prepare the harissa lentils and tahini sauce up to 3 days in advance. Store each component separately for the best texture.
To store: Refrigerate separately in airtight containers for up to 4 days.
To reheat: Rewarm sweet potatoes and lentils separately in the microwave or in a 325ºF oven until heated through. Assemble with the tahini and fresh parsley before serving.
- Refresh the tahini: Tahini sauce tends to thicken after being chilled. Before serving, whisk in a splash of water and extra fresh lemon juice until it returns to a smooth, drizzleable consistency.

Nutrition