Ingredients

• 2 large sweet potatoes
• 2 tbsp vegetable broth (unsalted, preferably homemade)
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 2 garlic cloves (minced)
• ½ cup yellow onion (chopped)
• 1 tbsp ginger (fresh, minced)
• 1 ½ cups brown lentils (homecooked. or canned, drained, or packaged)
• 1 medium lime (juiced)
• ½ tsp turmeric
• 1 ½ tsp cumin powder
• salt (optional)
• ground pepper (optional)
• Tahini Sauce (link in directions, to taste)

Directions

• 1. Preheat the oven to 400 degrees Fahrenheit.
• 2. After washing sweet potatoes, pierce them 4–6 times with a fork. To avoid a mess, place them on a parchment-lined baking sheet.
• 3. Bake for 40–50 minutes or until a fork can easily go through the center.
• 4. While the sweet potatoes are baking, make the lentils.
• 5. In a stovetop pan, heat the vegetable broth on high heat.
• 6. Cook the mustard and cumin seeds, cooking for 1–2 minutes or until they start popping.
• 7. Turn the heat down to medium-high and add the garlic, onion, and ginger. Cook for 2–3 minutes or until the onion is translucent, adding vegetable broth or water as necessary to avoid the onion sticking to the pan.
• 8. Stir in the lentils.
• 9. Add the lime juice, turmeric, and cumin. Stir well.
• 10. Season with salt and pepper, if using.
• 11. Once the sweet potatoes are finished place them on a plate then top them with the lentil mixture.
• 12. Drizzle the Lemon Tahini Sauce on top.

Nutrition

Photos