Golden Lentil And Sweet Potato Bake Recipe

About this recipe

Golden Lentil and Sweet Potato Bake is a cozy and satisfying vegetarian lunch that’s perfect for a chilly day. Inspired by German flavors, this dish features protein-rich soy mince, tender diced vegetables, and a golden sweet potato starch crust. The Moroccan spice blend adds a subtle warmth and depth, making every bite an absolute delight. With 30 grams of protein and 10 grams of fiber per serving, it’s as nutritious as it is delicious. Preparation is straightforward, with a mix of stovetop sautéing and oven baking, resulting in a dish that’s both hearty and healthful. Serve it fresh out of the oven for a wholesome midday meal that will keep you energized and satisfied.

Ingredients

• 400G Holland & Barrett Vegan Soy Protein Mince
• 300G Pure Sweet Potato Starch, 300G
• 4 Pack Fresh Carrots - Pack Of 4
• 300 g Trs Flake Rice Thick Pawa 300G
• - Spice Kitchen Moroccan Spice Tin
• - Biona Capers In Olive Oil
• 1 Onion Large 1 Each
• 100 G Jumbo Garlic 100g
• 500G Great Scot Vegetable Broth Mix
• - Schwartz Flat Leaf Parsley
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Preheat your oven to 190°C and grease a baking dish lightly with olive oil.
2. 2. Peel and finely dice the onion, carrots, and chayote squash, then set them aside.
3. 3. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until aromatic and translucent.
4. 4. Add the diced carrots and chayote squash to the skillet and cook for 5-7 minutes until slightly softened.
5. 5. Stir in the Vegan Soy Protein Mince and cook for another 3 minutes, mixing well.
6. 6. Sprinkle the Moroccan Spice Tin, salt, and pepper over the mixture, stirring to coat evenly.
7. 7. Gradually pour the vegetable stock into the skillet, letting it simmer for 5 minutes until thickened slightly.
8. 8. Spread the cooked mixture evenly into the greased baking dish.
9. 9. In a separate bowl, mix the Pure Sweet Potato Starch with a small amount of stock to create a smooth spreadable layer.
10. 10. Spread the sweet potato starch mixture over the top of the baking dish as a crust.
11. 11. Bake in the oven for 20-25 minutes until the top is golden and slightly crisp.
12. 12. Remove from the oven, sprinkle with freshly chopped parsley, and allow to cool for 5 minutes.
13. 13. Slice into portions and serve warm for a comforting lunch.