Savory Lentil And Sweet Potato Bake Recipe

German cuisine · 747 calories

Savory Lentil and Sweet Potato Bake recipe

About this recipe

This Savory Lentil and Sweet Potato Bake is a delightful fusion of hearty ingredients and German-inspired flavors. Perfect for a nutritious lunch, it combines soy protein mince with sweet potato starch and a medley of fresh vegetables like carrots, mooli radish, and chayote squash. The Moroccan spice blend adds a warming touch, while the bake’s golden crust delivers satisfaction in every bite. Easy to prepare and packed with 48g of protein, it’s an ideal dish for gym days or family meals. Serve it warm from the oven and enjoy its comforting textures and balanced nutrition. With a cooking time of just 35 minutes, it's a quick and delicious choice for a busy lunch hour. Whether you’re fueling your day or sharing a meal with loved ones, this dish is sure to impress.

Ingredients

  • 400G Holland & Barrett Vegan Soy Protein Mince
  • 300G Pure Sweet Potato Starch, 300G
  • 4 Pack Fresh Carrots - Pack Of 4
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 300 g Trs Flake Rice Thick Pawa 300G
  • - Spice Kitchen Moroccan Spice Tin
  • 750 G Top-Op Table Salt Drums
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • 1 Onion Large 1 Each

Instructions

  1. 1. Preheat your oven to 200°C and grease a medium-sized baking dish with olive oil.
  2. 2. Peel and finely chop the onion, garlic, carrots, mooli radish, and chayote squash.
  3. 3. Heat a large pan over medium heat, add olive oil, and sauté the garlic and onion until fragrant.
  4. 4. Add the chopped vegetables to the pan and cook for 5-7 minutes until slightly softened.
  5. 5. Stir in the soy protein mince and cook for another 5 minutes, mixing well.
  6. 6. Add the sweet potato starch to the mixture, followed by Moroccan spice blend and salt. Mix thoroughly.
  7. 7. Gradually pour in water, stirring constantly to form a thick and cohesive mixture.
  8. 8. Transfer the mixture into the greased baking dish, spreading it evenly.
  9. 9. Bake in the preheated oven for 20-25 minutes until the top is golden and slightly crispy.
  10. 10. Let the bake cool for 5 minutes before slicing and serving.