Roasted Sweet Potatoes with Shawarma Lentils | FoodByMaria Recipes

Vegan Meals

Maple Sesame Roasted Sweet Potatoes with Shawarma Lentils + Hummus

Prep

15 minutes

Cook

50 minutes

Yield

4

Oh baby this recipe is going to blow your mind! Combine the sweetness of maple syrup with the roasted sweet potatoes, and the savory flavor of the shawarma lentils and hummus, and baby you got a match made in heaven. This recipe was made in partnership with my friends at Maple From Canada and is easy to make and maybe your go-to lunch or side dish this summer. Let me know what you think in the comments below if you try it! 

Roasted sweet potatoes on a dish with fresh herbs, surrounded by ingredients

Why you’ll love this roasted sweet potatoes recipe: 

  • Easy: I said it once, I’ll say it again, this recipe is easy peasy! 
  • Quick: This recipe will only take you 15-minutes to prep, the rest of the time is just spent roasting in the oven
  • Sweet & Savory Flavor: You have the perfect combo with this recipe with the help of the maple syrup and the spices
  • Vegan: Despite seeing shawarma in the name, this recipe is vegan-friendly!
  • Made with Real Maple Syrup: 100% pure maple syrup from Canada is unmatched. It acts as a great natural sweetener in this recipe, but can also be used in a variety of dishes to add depth and complexity.

Maple syrup on table around roasted sweet potatoes

Ingredients:

Here are the key ingredients you’ll need to make this Maple Sesame Roasted Sweet Potatoes with Shawarma Lentils + Hummus:

Ingredient Notes: 

Maple Syrup: Maple syrup is a great alternative to artificial sweeteners in cooking, baking, or even your morning coffee. It’s important that you use 100% pure maple syrup. If you are wondering if it’s the good stuff, check the ingredient list, it should have one ingredient listed! There are a lot of imposters out there in the syrup aisle, but I promise you that opting for the real stuff that is made right from Mother Nature is 110% worth it. You will definitely taste the difference.

Pure maple syrup is derived directly from maple tree sap and when consumed in moderation can be part of your healthy diet! Maple syrup also contains vitamins and minerals and is an excellent source of manganese (which helps process cholesterol, carbs, and protein in your body). It’s a good source of riboflavin and even has calcium, and potassium (among other things) within it. 

Shawarma Spices: This Middle Eastern staple can be made vegan by using aromatic spices with protein like lentils instead. The best part of this recipe is that you can really play with the spices and add what you have, or prefer. Get creative here. 

Lentils: Lentils are so good for you and are really versatile. In this recipe, it acts as a meat substitute. It makes the salad filling and adds more nutrients. Lentils can help lower your cholesterol, improve your heart and digestive health, can assist in stabilizing your blood sugar, and helps give you energy. They are also high in fiber and protein.

Sweet Potatoes: This dish works well with any potato variety, so use what you have on hand. However, sweet potatoes add a nice sweetness to the dish + they are highly nutritious and promote gut health.

Roasted sweet potatoes on a dish with fresh herbs, surrounded by ingredients

How to make this roasted sweet potato recipe: 

1. Preheat the oven to 425F and line two baking sheets with parchment paper.

2. In a small mixing bowl, combine all the lentil ingredients and stir till very well combined and coated.  Transfer to the fridge to marinate for 30 minutes.

Bottle of Canadian maple syrup on a counter

3. To a large mixing bowl, combine all the sweet potato ingredients and stir/mix with hands to ensure each potato is well coated.  Transfer the potatoes to 1 of the lined baking sheets and bake for 5o minutes or until golden and tender.  Flip the potatoes at the halfway mark, 25 minutes, and check often to avoid any burning. The outside should be crispy and the inside will be tender and fluffy. 

NOTE: Leave room for each potato wedge to breathe, this will allow each potato to get nice and crispy.

4. After your lentils have marinated for 30 minutes, transfer them to the other lined baking sheet.  Pat the lentils flat, covering each corner and space the baking sheet, leaving room for each to breathe, not overcrowding.  Bake them for 20-25 minutes, checking on them halfway through, stirring, and patting them flat again.

5. Once the potatoes and lentils have cooked, you can plat your dish.

6. Start by adding hummus to the base of a single serving plate/bowl or creating a sharing platter by adding all the hummus to the base. Then follow with the sweet potatoes, lentils, and parsley!

Roasted sweet potatoes on a dish with fresh herbs, surrounded by ingredients

Expert Tips & FAQ: 

Spices: The spices for the lentils are entirely optional and really quite versatile/interchangeable so have fun with them! I would suggest using the flavors you love most and thinking about the classic taste of Shawarma while developing that flavor profile.

Storage: The salad is best enjoyed fresh but still very delicious cold. 

How do you store the lentils? These are best kept at room temperate in a tightly sealed container.  Will last up to 1 week. To enjoy a meal prep dinner, store the potatoes, hummus, and parsley in the fridge in a tightly sealed container, this will last up to 1 week, and then top with the lentils and enjoy.

Lentils: I love making this dish with lentils but if you’re feeling like switching it up, you can use chickpeas or white beans.

Soy Sauce: If you are gluten-free simply use Tamari.

Olive Oil:  If you are leading an oil-free lifestyle, use 1 tbsp. of vegetable stock in place of 1 tbsp. of olive oil.

What else can I use maple syrup for? Literally, your options are endless. You can use it to add sweetness or a hint of maple to fresh fruit, cereal, or ice cream, you can use it to sweeten tea, coffee, smoothies, or other beverages, or even to jazz up a cocktail instead of simple syrup. Outside of, of course, baking and cooking with it. It’s definitely a staple in my kitchen.

Pairing: Want something amazing to pair with this? Make sure to checkout my amazing garlic confit.

Other recipes you’ll love: 

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.   

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Maple Sesame Roasted Sweet Potatoes with Shawarma Lentils + Hummus

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Category: Vegan Meals
  • Cuisine: Mediterranean Inspired
  • Diet: Vegetarian

Description

This sweet but savory roasted sweet potatoes recipe combines the sweetness of maple syrup and sweet potatoes with shawarma lentils and hummus.


Ingredients

Scale

For the Lentils:

2 tbsp. olive oil

2 tbsp. tomato paste

1 tbsp. soy sauce

1/4 cup lemon juice

3 cloves of garlic, pressed or 2 tbsp. garlic powder

1 tbsp cumin

1 tsp paprika

1 tsp oregano

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp red pepper flakes

1/2 tsp black pepper

550 mL can of lentils, strained, washed and dried

For the Sweet Potatoes:

2 large sweet potaoes, peeled or unpeeled, cut into 12 inch wedges

3 tbsp. maple syrup

2 tbsp. olive oil

2 tbsp. white sesame seeds

1 tsp sea salt

1 tsp black pepper

To serve:

1 cup hummus

1/2 cup finely chopped parsley, tossed with 1 tbsp olive and 1/2 tsp salt


Instructions

Preheat the oven to 425F and line two baking sheets with parchment paper.

In a small mixing bowl, combine all the lentil ingredients and stir till very well combined and coated.  Transfer to the fridge to marinate for 30 minutes.

To a large mixing bowl, combine all the sweet potato ingredients and stir/mix with hands to ensure each potato is well coated.  Transfer the potatoes to 1 of the lined baking sheets and bake for 5o minutes or until golden and tender.  Flip the potatoes at the halfway mark, 25 minutes, and check often to avoid any burning. The outside should be crispy and the inside will be tender and fluffy.  NOTE: leave room for each potato wedge to breathe, this will allow each potato to get nice and crispy.

After your lentils have marinated for 30 minutes, transfer them to the other lined baking sheet.  Pat the lentils flat, covering each corner and space the baking sheet, leaving room for each to breathe, not overcrowding.  Bake them for 20-25 minutes, checking on them halfway through, stirring and patting them flat again.

Once the potatoes and lentils have cooked, you can plat your dish.

Start by adding hummus to the base of a single serving plate/bowl or creating a sharing platter by adding all the hummus to the base. Then follow with the sweet potatoes, lentils, and parsley!


Notes

Spices: The spices for the lentils are entirely optional and really quite versatile/interchangeable so have fun with them! I would suggest using the flavors you love most and thinking about the classic taste of Shawarma while developing that flavor profile.

Storage: The salad is best enjoyed fresh but still very delicious cold. How do you store the lentils? These are best kept at room temperate in a tightly sealed container.  Will last up to 1 week. To enjoy a meal prep dinner, store the potatoes, hummus, and parsley in the fridge in a tightly sealed container, this will last up to 1 week, and then top with the lentils and enjoy.

Lentils: I love making this dish with lentils but if you’re feeling like switching it up, you can use chickpeas or white beans.

Soy Sauce: If you are gluten-free simply use Tamari.

Olive Oil:  If you are leading an oil-free lifestyle, use 1 tbsp. of vegetable stock in place of 1 tbsp. of olive oil.

Sweet Potatoes: This dish works well with any potato variety, so use what you have on hand.


Nutrition

  • Serving Size: 4
  • Calories: 552
  • Sugar: 17.2
  • Sodium: 1110
  • Fat: 23.1
  • Saturated Fat: 3.2
  • Unsaturated Fat: 4.3
  • Trans Fat: 0
  • Carbohydrates: 72.5
  • Fiber: 12.5
  • Protein: 19

Keywords: recipe, oven, salad, vegan

Post A Comment

Recipe rating