Glazed sweet potatoes with beluga lentils

Glazed sweet potatoes with beluga lentils

Serves 2


1 large sweet potato
1 cup black beluga lentils
4tbsp vinegar
1 onion diced
2tbsp maple syrup or honey
1tbsp soya sauce
1tbsp white miso paste
1tsp sesame oil
1tsp chilli flakes
pepitas or any other nut for topping


  1. Roast the sweet potato at 200C for 45 min approximately. Let cool and cut in large chunks.
  2. Cook lentils in salted water for about 20 mins. Drain and let cool.
  3. Toss lentils with olive oil and 2 tbsp of vinegar. Add onion.
  4. In a bowl, whisk together maple syrup, 2 tbsp of vinegar, soya sauce, miso, sesame oil, chilli flakes and 1/4 cup of water.
  5. Saute the sweet potato chunks. Cook turning until deeply browned on all sides. Remove from heat and add half the glaze.
  6. Drizzle with the remaining glaze the lentils-onion mixture.
  7. In a plate put the lentils, then add the glazed sweet potatoes and top with the nuts.


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