Maple Sesame Roasted Sweet Potatoes with Shawarma Lentils + Hummus
Serves 4
15 mins prep
50 mins cook
65 mins total
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:
For the Sweet Potatoes:
To serve:
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!
