A Vegetarian’s Dream Sweet Potato Dinner
4.9
(52)
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian dinner is perfect for fall. Use whatever kind of lentil you like best for the salad—we prefer black beluga lentils because of how well they hold their caviar-like shape.
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15–20 minutes.
Step 2
While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15–20 minutes. Drain and transfer to a medium bowl.
Step 3
Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12–15 minutes.
Step 4
Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
Step 5
Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.
Step 6
Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.
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Reviews (52)
Back to TopDelicious! So many different tastes. To question below: no need to peel sweet potatoes, skin is only slightly more chewy than the flesh after roasting.
Viktoria
Germany
1/23/2024
This is fabulous, kudos to Anna Stockwell! I subbed some low oxalate ingredients: Instead of sweet potato, butternut squash rounds roasted, then sprinkled with casting sugar and broiled; canned, rinsed black-eyed peas for the lentils; sunflower seed butter and sesame oil for the tahini; thinly-sliced shallot for the scallion; white pepper for black. I added arugula tossed with some lemon juice, olive oil and large pinch of sugar. Happily eating this for days and the rest of my life. A great dish to impress company and serve for holidays, too.
Jen
South Glastonbury, CT
1/21/2024
So delish! Like many others in the comments I subbed in different mushrooms (baby bella) as my local grocery does not have maitake mushrooms...I topped with some leftover pickled red cabbage--yum!
AJ
CA
10/27/2023
I came upon this recipe on Thanksgiving morning. I didn't have all the ingredients, so I had to make a few changes, but the result was delicious. I had: no feta, I used Blue cheese instead. No fresh dill , so powder. No scallions, so red onion. No maitake mushrooms, so dried shiitake. I forgot to add salt, pepper, oil and water. Finally, I added dried cranberries, cinnamon, nutmeg, ginger and cardamom. So, maybe this isn't a review of this recipe, but it inspired what i made!
jrh0
Asheville, NC
11/25/2022
This was absolutely delicious. I did have to substitute mushrooms (a combo of cremini and baby bella's) The mushrooms took MUCH longer to "crisp" cooked longer but never crisped. I was afraid to go further as the potatoes were more than done. The sauce was delicious, the lentil salad was good but would have been better with a crisp element...overall it was a wonderful flavor combination
Laurie
Elmira, NY
5/18/2022
Easy and delicious
Val
Montreal
5/7/2022
This dish is what sold my family on including more vegetarian meals into our weeknight rotation. Incredibly easy to make, unbelievably tasty and satisfying for even my picky eater. This is a repeat recipe.
Anonymous
CA
4/12/2022
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