Description
A comforting plant-based dinner prepared in one skillet with sweet potatoes, lentils, and kale, all enveloped in a silky cream sauce.
Ingredients
Scale
- 2 tbsp olive oil
- 1 Japanese sweet potato, peeled and cubed
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt, more to taste
- Optional: 1/4 tsp red pepper flakes
- 1 cup low sodium broth
- 1 can of lentils, drained and rinsed
- 2 large handful of chopped kale
- 1/2 cup heavy cream
- Juice of 1 lemon
- Tahini
- Chili oil
- Pita or sourdough
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Stir in potatoes and sauté for 5 minutes until edges begin to brown.
- Stir in seasonings and broth. Cover and reduce heat to simmer for 10 minutes.
- Stir in kale, lentils, cream, and lemon. Allow to simmer until thickened, for 5-10 minutes.
- Serve and enjoy!
Notes
Best served with a drizzle of tahini and a few drops of chili oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 generous bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 60mg