This sweet but savory roasted sweet potatoes recipe combines the sweetness of maple syrup and sweet potatoes with shawarma lentils and hummus.
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 1–2 inch wedges
3 tbsp. maple syrup
2 tbsp. olive oil
2 tbsp. white sesame seeds
1 tsp sea salt
1 tsp black pepper
1 cup hummus
1/2 cup finely chopped parsley, tossed with 1 tbsp olive and 1/2 tsp salt
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!
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.
- 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