Harissa Lentil Sweet Potatoes with Lemony Tahini

Ingredients

• 4 medium sweet potatoes (8 to 10 ounces each; scrubbed and halved lengthwise)
• 2 tbsp avocado oil (Or extra-virgin olive oil; divided. Use 1 to 2 tablespoons for roasting and 1 tablespoon for the lentils.)
• kosher salt and cracked black pepper (To taste; plus 1/2 teaspoon salt and a few grinds of pepper for the lentils)
• 0.5 cup shallots or red onion (Diced)
• 2 garlic cloves (Minced)
• 2 tbsp tomato paste
• 2 tbsp harissa
• 0.75 tsp smoked paprika
• 0.75 tsp ground coriander
• 1 cup dry French green lentils (Le Puy lentils)
• 3 cup lower-sodium vegetable broth
• 3 cup green curly kale (Ribs and tough stems removed; thinly sliced or chopped; from 1 bunch)
• fresh parsley (Finely chopped, for serving)
• 0.25 cup tahini (Well-stirred)
• 2 tbsp fresh lemon juice (From 1 lemon)
• 1 garlic clove (Grated)
• 3 tbsp water (Use up to 4 tablespoons, as needed, to thin the tahini sauce)
• kosher salt and cracked black pepper (To taste, for the tahini sauce)

Steps

1. 1

   Preheat the oven to 375°F. Line a large sheet pan with parchment paper or foil.

2. 2

   Place the halved sweet potatoes on the sheet pan. Toss them with 1 to 2 tablespoons of the avocado oil—just enough to coat—and a generous pinch of salt. Arrange them cut-side down.

3. 3

   Roast the sweet potatoes on the middle rack for 50 to 60 minutes, until the flesh is soft and caramelized.

4. 4

   While the sweet potatoes roast, heat 1 tablespoon of the remaining oil in a large sauté pan or skillet over medium heat.

5. 5

   Add the diced shallots or red onion and cook for about 3 to 4 minutes, until softened.

6. 6

   Add the minced garlic and cook for 30 seconds, until aromatic.

7. 7

   Stir in the tomato paste, harissa, smoked paprika, and ground coriander. Cook for about 2 minutes, until the tomato paste deepens in color and the spices bloom.

8. 8

   Add the dry lentils and stir until they are coated in the seasonings.

9. 9

   Pour in the vegetable broth. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Increase the heat and bring the mixture to a boil.

10. 10

    Reduce the heat and gently simmer with the lid slightly ajar for about 25 to 30 minutes, until the lentils are tender and most of the liquid is absorbed.

11. 11

    Meanwhile, prepare the tahini sauce. In a small mixing bowl, combine the tahini, lemon juice, and grated garlic.

12. 12

    Gradually stream in 3 to 4 tablespoons of water while whisking constantly, until the sauce is smooth and thin enough to drizzle. Season with kosher salt and cracked black pepper to taste.

13. 13

    When the lentils have finished simmering, remove the lid and stir in the kale.

14. 14

    Cook the lentils and kale uncovered for 2 to 3 minutes, stirring often, until the kale is wilted. Taste and add more salt or black pepper if needed. If the mixture seems dry, add a splash of broth to loosen it.

15. 15

    To assemble, place two roasted sweet potato halves on each plate. Use a fork to gently fluff and open some of the flesh without creating a deep pocket.

16. 16

    Generously spoon the lentil mixture over the sweet potatoes, then drizzle with the lemony tahini sauce.

17. 17

    Garnish with finely chopped fresh parsley and a few grinds of cracked black pepper, then serve.

Notes

Refrigerate the sweet potatoes, lentils, and tahini sauce separately in airtight containers for up to 4 days. Reheat the sweet potatoes and lentils in the microwave or in a 325°F oven until heated through, then assemble with the tahini and fresh parsley. Chilled tahini thickens; whisk in a splash of water and extra fresh lemon juice to restore a smooth, drizzleable consistency.

Nutrition per serving

• main
• vegan
• vegetarian
• gluten-free
• high-protein
• high-fiber
• roasted
• meal-prep