How To Make Baked Sweet Potatoes with Lentils & Red Cabbage Slaw
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 medium sweet potatoes
- 1 cup dried lentils
- 1/2 small red cabbage, thinly sliced
- 1 carrot, grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Wash and scrub the sweet potatoes, then pierce them with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until tender.
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While the sweet potatoes are baking, cook the lentils according to the package instructions. Drain and set aside.
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In a large bowl, combine the sliced red cabbage, grated carrot, and chopped cilantro.
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In a separate small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine.
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Once the sweet potatoes are cooked, slice them lengthwise and gently mash the flesh with a fork.
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Top each sweet potato with a scoop of cooked lentils and a generous helping of the red cabbage slaw. Serve hot and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 50mg
- Total Carbohydrates : 54g
- Dietary Fiber : 12g
- Sugar : 10g
- Protein : 13g
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