Loaded Sweet Potatoes with Sprouted Lentil

Loaded Sweet Potatoes with Sprouted Lentil

This recipe is a great side dish for any meal. It could be a great brunch idea or maybe the next bbq or party where you have to bring a plate 🍽

This recipe is nutritious and delicious! 🤤

Servings size 2, but could be easily increased to feed more, just add a couple more sweet potatoes 🍠



2 medium sweet potatoes

5 tbsp olive oil, divided through recipe

1/2 cup sprouted lentils (any kind of lentil, I’ve used green blonde, great with black lentil also)

1/4 cup unsalted peanuts, coarsely chopped 🥜

1tbsp fresh lemon juice 🍋

1 1/2 cups diced sweet navel orange 🍊

1/4 cup crumbled goats cheese or feta


Preheat oven 180 degrees. Roast sweet potatoes on a small baking tray until skins are crispy and potatoes are tender all the way through, approximately 45 minutes. Remove from oven using a rolling pin smash sweet potatoes, drizzle with 1 tbsp olive oil, season with salt. Place back in oven to roast for 12-15 minutes.

Place sprouted lentils on top of roasting sweet potatoes, when they only have 2 minutes left to roast. This just warms them enough to serve.

Meanwhile heat peanuts and 3 tbsp olive oil in a small pot over medium heat. Cooking until peanuts are toasted and golden brown, approximately 2 minutes from from the time they start bubbling. Let cool (make sure your watching the nuts once they are boiling I burnt my first batch 😆)

Stir lemon juice into peanut mixture just be for serving.

Finally top sweet potatoes with, sweet navel oranges, goats cheese and drizzle with peanut dressing.

Now ready to serve 💚