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Harissa Lentil Sweet Potatoes with Lemony Tahini Recipe

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3.9 from 48 reviews

A hearty and flavorful vegetarian dish featuring roasted sweet potatoes topped with spiced French green lentils and tender kale, all drizzled with a bright and creamy lemony tahini sauce. This recipe is a perfect balance of smoky, spicy, and tangy flavors ideal for a comforting and nutritious meal.

Ingredients

Sweet Potatoes

  • 4 medium (8 to 10 ounce) sweet potatoes, scrubbed then halved lengthwise
  • 1 to 2 Tbsp avocado oil (or extra-virgin olive oil)
  • Kosher salt and cracked black pepper, to taste

Lentils

  • 2 Tbsp avocado oil (or extra-virgin olive oil), divided
  • 1/2 cup diced shallots or red onion
  • 2 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 2 Tbsp harissa
  • 3/4 tsp smoked paprika
  • 3/4 tsp ground coriander
  • 1 cup dry French green lentils (Le Puy lentils)
  • 3 cups lower-sodium vegetable broth
  • 3 cups green curly kale, ribs and tough stems removed, thinly sliced or chopped (from 1 bunch)

Lemony Tahini Sauce

  • 1/4 cup tahini, well-stirred
  • 2 Tbsp fresh lemon juice (from 1 lemon)
  • 1 garlic clove, grated
  • 3 to 4 Tbsp water, to thin
  • Kosher salt and cracked black pepper, to taste

Garnish

  • Finely chopped fresh parsley, for serving

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 375ºF. Line a large sheet pan with parchment paper or foil. Toss the sweet potatoes with 1 to 2 tablespoons of avocado oil, just enough to coat them, and a generous pinch of kosher salt. Arrange the sweet potatoes cut side down on the pan, place in the middle rack of the oven, and roast for 50 to 60 minutes until the flesh is soft and caramelized.
  2. Cook Lentils: Heat 1 tablespoon of avocado oil in a large sauté pan or skillet over medium heat. Add the diced shallots or red onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato paste, harissa, smoked paprika, and ground coriander; cook until the tomato paste darkens and the spices bloom, about 2 minutes. Stir in the lentils, coating them with the spice mixture. Pour in the vegetable broth, season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Bring the mixture to a boil, then reduce heat to a gentle simmer with the lid slightly ajar. Cook until the lentils are tender and most broth is absorbed, about 25 to 30 minutes.
  3. Prepare Lemony Tahini Sauce: In a small bowl, combine tahini, fresh lemon juice, and grated garlic. Whisk together while gradually adding 3 to 4 tablespoons of water until the sauce is smooth and thin enough to drizzle. Season with kosher salt and cracked black pepper to taste.
  4. Add Kale to Lentils: Remove the lid from the lentils and stir in the chopped kale. Cook uncovered for 2 to 3 minutes, stirring frequently, until the kale wilts. Taste and adjust seasoning with extra salt or pepper if needed. If the lentil mixture is too dry after adding kale, add an extra splash of vegetable broth to loosen the sauce.
  5. Assemble: Place two roasted sweet potato halves on each serving plate. Use a fork to gently fluff and open up some of the sweet potato flesh. Spoon the spiced lentil and kale mixture generously over the sweet potatoes. Drizzle with the lemony tahini sauce and garnish with chopped fresh parsley and a few grinds of cracked black pepper.

Notes

  • For a spicier dish, increase the amount of harissa according to taste.
  • If you don’t have French green lentils, use brown lentils but reduce simmering time and monitor closely.
  • Avocado oil may be substituted with extra-virgin olive oil for a different flavor profile.
  • The tahini sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days.
  • This meal can be served as a main course or a hearty side dish.

Find it online: https://recipethrive.com/harissa-lentil-sweet-potatoes-with-lemony-tahini-recipe/