Description
This One Pan Creamy Lentils, Japanese Sweet Potatoes, and Kale dish is a wholesome, nutrient-packed meal featuring fiber-rich lentils, vitamin-rich kale, and naturally sweet Japanese sweet potatoes. Made in one pan with a creamy lemon sauce, it’s the perfect quick, healthy dinner or meal prep option.
Ingredients
For the Dish:
- 2 tablespoons olive oil
- 1 Japanese sweet potato, peeled and cubed
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Optional: ¼ teaspoon red pepper flakes
- 1 cup low-sodium vegetable broth
- 1 can (15 ounces) lentils, drained and rinsed
- 2 large handfuls of chopped kale
- ½ cup heavy cream
- Juice of 1 lemon
For Serving (Optional):
- Tahini
- Chili oil
- Pita or sourdough bread
Instructions
-
Sauté the Sweet Potatoes:
- Heat olive oil in a large skillet over medium heat. Add cubed Japanese sweet potatoes and sauté for about 5 minutes until they begin to soften.
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Add Seasonings and Broth:
- Stir in oregano, garlic powder, onion powder, black pepper, and red pepper flakes (if using). Pour in vegetable broth, cover, and reduce heat to a simmer. Cook for about 10 minutes until sweet potatoes are fork-tender.
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Incorporate Kale and Lentils:
- Add chopped kale and lentils to the skillet, stirring to combine. Cook for an additional 2-3 minutes until the kale wilts.
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Add Cream and Lemon Juice:
- Pour in heavy cream and lemon juice, stirring to combine. Allow the mixture to simmer for 5-10 minutes, or until the sauce thickens to your desired consistency. Taste and adjust seasoning if needed.
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Serve:
- Serve warm, optionally drizzled with tahini and chili oil, and accompanied by pita or sourdough bread for dipping.
Notes
- Spicy Kick: Add cayenne pepper or hot sauce for an extra heat boost.
- Herb Infusion: Add fresh herbs like parsley or cilantro for freshness.
- Protein Boost: Add cooked chicken, turkey, or tofu for more protein.
- Storage: Leftovers store in an airtight container for up to 3 days.
