Tearing the sweet potatoes isn't just fun—it creates more surface area to char and lacquer with a spicy maple-soy glaze. And good news for meal-preppers: You can roast these sweet potatoes and marinate your lentils five days ahead.
Recipe information
Yield
4 Servings
Ingredients
2
1
6
4
4
2
1
1
1
1
Preparation
Step 1
Preheat oven to 425°. Roast sweet potatoes on a rimmed baking sheet until tender, 45–55 minutes. Let cool 10 minutes.
Step 2
Cook lentils in a medium pot of boiling salted water until tender but not falling apart, 20–30 minutes. Drain; let cool 10 minutes.
Step 3
Toss lentils in a medium bowl with 4 Tbsp. olive oil and 2 Tbsp. vinegar. Season with salt.
Step 4
Trim scallions and cut crosswise into 3" lengths. Slice each piece into very thin matchsticks. Place in a small bowl and pour in cold water to cover; set aside.
Step 5
Whisk maple syrup, soy sauce, miso, sesame oil, 1 tsp. red pepper flakes, remaining 2 Tbsp. vinegar, and ¼ cup water in a small bowl. Set glaze aside.
Step 6
Heat remaining 2 Tbsp. olive oil in a large nonstick skillet over medium-high. Slice or tear sweet potatoes into 2" pieces; cook, turning, until deeply browned on several sides, 5–7 minutes. Remove from heat and add reserved glaze (it may spatter a bit). Set over medium heat; cook, spooning glaze over, until thick enough to coat a spoon, about 1 minute.
Step 7
Scrape sweet potatoes and glaze onto a platter. Drain scallions; pat dry. Toss two thirds into lentils; spoon around potatoes. Top with nuts, remaining scallions, and more red pepper flakes.
Step 8
Do ahead: Sweet potatoes can be roasted and lentils cooked and dressed 5 days ahead. Let cool. Cover and chill separately.
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Reviews (93)
Back to TopThis is a simple but delicious recipe. I make it all the time as it uses mostly pantry staples, but feels fancy. Love it!
Jacqui
Melbourne, Australia
1/27/2023
This is pretty much the ideal meal-prep lunch. I double everything for a week's worth of hefty lunches for just myself. Low effort, high reward. My potatoes are always a little too mushy to crisp up, but it doesn't matter at all. Great mix of carbs and protein to fuel the day.
Anonymous
Raleigh, NC
8/21/2022
Absolutely Delicious. Made a speedy version to avoid heating the oven: boiled the sweet potatoes instead of roasting. Used avocado oil instead of sesame because I didn’t have any, that will have messed with the flavor. It was still delicious. I would imagine it would be even better if I’d roasted the potatoes first. Wow! I’d love to know the origins of this flavor combination. Thank you Chris for a delicious meal.
Sarah B
Tucson, AZ
8/22/2021
It only allows me to leave five stars…I agree with “This was food.”
Anonymous
CA
6/24/2021
This was good! I wasn't sure how it was going to turn out, but was impressed. Super filling and healthy. I roasted the potatoes for 40 minutes, and they were the perfect firmness. I sliced for just an easier and less messy process. I think the only thing I would change would be the amount of sesame oil in the glaze — it was strong and took over, but that just might be my own personal taste. Will definitely make again!
Lizzie
Monterey, CA
6/4/2021
really delicious! will be adding this to the regular rotation. i only roasted the potatoes for 30 min and they tore perfectly but didnt turn to mush.
teresa
los angeles, ca
3/16/2021
Fantastic combination of flavors. Served this as a side to a Sunday Brunch with Crustless Spinach Quiche. Layers and layers of flavors, each distinct. Filling - will enjoy leftovers. Recommend not precooking sweet potatoes, but definitely prepping lentils in advance. Lentils had sufficient time to absorb the sauce but sweet potatoes were mushy. I would also ever so slightly undercook the sweet potatoes when you first roast them, although my guests loved them this texture, they quickly lost shape and became mush in the skillet something a bit firm potato wouldn’t do. Followed the remainder of the recipe exactly as indicated. Absolutely wonderful.
Sheila
Berlin, NJ
2/21/2021