Baked sweet potato with lentil tabbouleh
BY Jessica McGowan | 12 December 2022
This dish is hearty and fresh, packed full of flavour. Roasted sweet potato is deliciously chewy on the outside and fluffy in the middle, served with fresh lentils tabbouleh, it is the perfect balance.
1 fresh parsley bunch
½ white onion or red onion
Juice of 1 lemon
300 g cherry tomato or 1 small punnet
1 can brown lentils
2 medium sweet potato
Salt and black pepper
Extra-virgin olive oil to serve
Additional or alternative herbs to add — coriander or mint
Preheat the oven to 180 ºC
- Place sweet potatoes into baking tray and bake in the oven for 30 minutes, depending on size. To speed up the cooking process, cut in half and carefully poke small holes in sweet potato with a fork.
- Finely chop the parsley, quarter the cherry tomatoes and finely mince / grate the garlic. Add to large bowl.
- Rinse and drain the lentils, and add them to the salad ingredients. A drizzle of olive oil and lemon juice. Season well with salt and pepper
- To serve, cut the baked sweet potato in half and generously load up the lentil tabbouleh inside.