israeli

Yemenite Zhoug Lentil Salad with Roasted Sweet Potato

This roasted dish pairs brown lentils, dry with sweet potato, cubed, cilantro and jalapeno. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

99 g Carbohydrates

24 g Fat

17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g brown lentils, dry 264 kcal
220g sweet potato, cubed 189 kcal
22g olive oil 194 kcal
25g cilantro 9 kcal
20g jalapeno 6 kcal
6g garlic 9 kcal
2g ground cumin 8 kcal
20g lemon juice 6 kcal
2g salt 0 kcal

Cooking instructions

sweet potatoolive oilsalt
Heat oven to 425 F (220 C). Toss sweet potato with half the olive oil and a pinch of salt; roast 20-25 minutes until tender and browned.
brown lentils
Meanwhile, simmer lentils in water until just tender, 18-22 minutes; drain well.
olive oilcilantrojalapenogarlicground cuminlemon juicesalt
Make zhoug: in a small bowl, mix chopped cilantro, minced jalapeno, garlic, cumin, lemon juice, and remaining olive oil; season with salt.
brown lentilssweet potato
Toss warm lentils with zhoug. Fold in roasted sweet potato gently to keep pieces intact.
lemon juicesalt
Taste and adjust salt and lemon. Serve warm or room temperature.