Sweet potato dinner recipes for a vegetarian’s dream meal

Ingredients for A vegetarian's dream sweet potato dinner

• 1,200 g sweet potatoes, halved lengthwise

• 105 ml extra-virgin olive oil, divided, plus more for drizzling

• 5 ml kosher salt, divided, plus more

• 5 g freshly ground black pepper, divided

• 120 g black or green lentils

• 225 g maitake mushrooms, trimmed, torn into pieces

• 170 g feta, crumbled

• 60 ml tahini

• 1 small garlic clove, crushed

• 60 ml fresh lemon juice, divided

• 40 g dill, coarsely chopped, divided

• 2 spring onions, finely chopped

How to make A vegetarian's dream sweet potato dinner

1. Preheat the oven to 200°C (fan) / 220°C (conventional).

2. Toss the potatoes with 1 tablespoon of oil, ½ teaspoon of salt, and ½ teaspoon of pepper on a rimmed baking tray.

3. Arrange the potatoes cut side down in an even layer and roast for 15–20 minutes, or until they begin to soften and turn golden brown on the cut sides.

4. While the potatoes are roasting, cook the lentils in a medium pot of simmering salted water for 15–20 minutes, or until tender but still retaining their shape. Drain the lentils and transfer them to a medium bowl.

5. In another medium bowl, toss the mushrooms with 1 tablespoon of oil and ½ teaspoon of pepper.

6. Arrange the mushrooms around the potatoes on the hot baking tray and continue to roast for 12–15 minutes, or until the mushrooms are browned and crisp and the potatoes are well browned on the cut sides.

7. Meanwhile, pulse the feta, tahini, garlic, 2 tablespoons of lemon juice, half of the dill, 3 tablespoons of oil, and 60 ml of water in a food processor until a smooth sauce forms.

8. Gradually add more water, 1 tablespoon at a time, pulsing to combine, until the sauce is just thin enough to pour.

9. Add the scallions, remaining dill, 2 tablespoons of oil, 2 tablespoons of lemon juice, ½ teaspoon of salt, and ¼ teaspoon of pepper to the bowl with the lentils, and stir to combine.

10. Fold in the roasted mushrooms.

11. Divide the feta sauce among plates and top with the potato halves. Spoon the lentil salad over the top and drizzle with oil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.