Roast Sweet Potato With Lentils Kale & Nut Cheese
Ingredients
3 Onions
1/2 cup French Duy Puy Lentils
1 tsp Liquid Smoke
1 large Sweet Potato
4 cups of Kale
1/4 cup Activated Almonds
1/4 cup Activated Cashews
1 tsp of Garlic Powder
1/4 tsp Smoked Paprika
1/2 juice of a Lemon
1/2 tbsp Apple Cider Vinegar
1/2 cup of Fresh Basil Leaves
1/2 cup of Fresh Mint Leaves
2 tbsp Nutritional Yeast
Salt and Pepper to taste
Drizzle of Olive Oil
Pickles of choice
Instructions
- Start by slicing the sweet potato and placing in oven with a brush of olive oil at 200C until golden.
- Then slice the onions and caramelise in a fry pan with some olive oil. At the same time add the lentils with 1 1/2 cups of water and the liquid smoke to a small pot, bring to the boil then simmer until water is absorbed and lentils soft.
- While all this is cooking you can make the nut cheese by blending in food processor the nuts, 3 tbsp water, garlic, paprika, lemon, apple cider vinegar, basil, mint, nutritional yeast, salt and pepper.
- Blend until reasonably smooth. Next massage the kale in a drizzle of olive oil until softened and season.
- Combine everything by topping the roasted sweet potato with some onions, then the smokey lentils, kale, nut cheese and pickles.
