BAKED SWEET POTATOES WITH LENTIL & AVOCADO SALAD WITH A GRAPEFRUIT DIP
SERVES 1 LARGE OR 2 SMALL PORTIONS
FOR THE SALAD:
2 small, sweet potatoes
3/4 cup (150 g) beluga lentils
1/2 cup (100ml) vegetable stock
1 avocado (ideally the Hass variety)
1 small red onion
1/2 red chile
1 tbsp. white wine vinegar
2 tbsp. extra virgin olive oil sea salt
freshly ground black pepper
FOR THE DIP:
1/2 cup (100 g) vegan cream cheese
finely grated zest and juice of 1/4 unwaxed grapefruit
pinch of cayenne pepper
pinch of red pepper flakes
NUTRITIONAL VALUES
Calories: 465kcal
Fat: 33.2g (9.4g S.Fat)
Carbs: 38.4g
Protein: 6.1g
Sugar: 3.1g
Sodium: 354mg
METHOD
Preheat the oven to 200°C/400°F. Wash and pat dry the sweet potatoes, then prick them with a fork and place them on a baking sheet lined with aluminium foil. Bake for 25 minutes in the centre of the oven.
Meanwhile, cook the lentils in the stock according to package directions until just tender. Remove the pit from the avocado and cut it in half. Using a spoon, remove the avocado from its skin and finely chop it. The onion should be peeled and finely chopped. The chile should be seeded and finely chopped. Drain the lentils in a strainer, then combine with the avocado, onion, and chile in a mixing bowl. To make the dressing, whisk together the vinegar, oil, salt, and pepper. Pour the dressing over the lentils and toss gently to coat.
To make the dip, combine the cream cheese, grapefruit zest and juice, cayenne pepper, and red pepper flakes in a mixing bowl and stir until smooth. Season to taste with salt and pepper.
To take with you, separate the sweet potatoes (wrapped in aluminium foil), salad, and dip. Optionally, reheat the potatoes and cut them lengthwise or in half before serving. Serve with the salad on top and the dip on the side.
Meanwhile, cook the lentils in the stock according to package directions until just tender. Remove the pit from the avocado and cut it in half. Using a spoon, remove the avocado from its skin and finely chop it. The onion should be peeled and finely chopped. The chile should be seeded and finely chopped. Drain the lentils in a strainer, then combine with the avocado, onion, and chile in a mixing bowl. To make the dressing, whisk together the vinegar, oil, salt, and pepper. Pour the dressing over the lentils and toss gently to coat.
To make the dip, combine the cream cheese, grapefruit zest and juice, cayenne pepper, and red pepper flakes in a mixing bowl and stir until smooth. Season to taste with salt and pepper.
To take with you, separate the sweet potatoes (wrapped in aluminium foil), salad, and dip. Optionally, reheat the potatoes and cut them lengthwise or in half before serving. Serve with the salad on top and the dip on the side.
