This Baked Sweet Potatoes with Smoky Beluga Lentils recipe makes a hearty and easy dinner or lunch that will please meat-eaters and non-meat-eaters alike.
While the sweet potatoes are cooking in the oven, the beluga lentils are cooked in a tomato base with smoked paprika, pepper and spinach.
Once the sweet potatoes are cooked, cut them lengthwise down the centre. Spread the sides slightly and load them up with lentil mix.
I like to serve these Baked Sweet Potatoes with Smoky Beluga Lentils with plenty of chopped fresh coriander and a dollop of dairy-free cream or yoghurt.
Vegan and gluten-free, this dish is low in fat and bursting with fibre and plant-based protein.
If you fancy a different filling try my sweet and soft baked sweet potatoes with a topping of mild and juicy spinach chana masala below. So so good and straightforward.
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Beluga lentils are small black lentils that grow in North America. When cooked they retain their texture and are ideal for hearty dishes. High in antioxidants, dietary fibre and folates, beluga lentils are a great source of low-fat plant-based protein.
In the Autumn I like to pair them with squash or pumpkin, like in this roasted winter squash with creamy lentils recipe that makes another comforting vegan meal.