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