A plate of sweet potatoes tossed with vegan ‘ricotta’ cheese, beluga lentils, and fresh lime.
Prep: 30 mins | Cook: 40 mins | Serves: 4
A sharp combination of spring onions and red onions with lime and chilli flakes elevates this humble sweet potato and lentil salad. Full of zesty and spicy flavours, it’s the ideal sidekick to your summer barbeque. To complete the salad you’ll need vegan ricotta, or you can make your own with our simple plant-based Almond Ricotta cheese recipe.
Lentils are not only delicious, but they’re also full of nourishment. As a pantry staple in most vegan kitchens, these black beluga legumes are high-protein, high-fibre and loaded with B vitamins, iron and magnesium. These legumes are also loaded with molybdenum, an important cofactor that helps break down harmful sulphites and prevents the build-up of toxins in the body.
If your schedule allows, we recommend roasting the sweet potatoes ahead of time and rewarming them in a skillet by flattening them out and charring them off until crispy. The sweet potatoes will keep in the fridge for up to 4 days wrapped in foil.