Roasted Sweet Potatoes with Tamarind Lentils, Crispy Kale, and Cashew Lime Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a large baking sheet with parchment paper.

2. 2

   Place the sweet potatoes cut side up on the sheet. Brush them with 15 ml (1 tbsp) olive oil and season with 3 g (1/2 tsp) salt and a pinch of black pepper. Roast at 220°C / 425°F for 35 to 40 minutes, until tender and caramelized around the edges.

3. 3

   While the sweet potatoes roast, toss the kale with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and 2 g (1/2 tsp) smoked paprika. Spread it on an open section of the tray or on a second tray. Bake at 220°C / 425°F for 8 to 10 minutes, tossing halfway through, until crisp but not burnt. Set aside.

4. 4

   Heat the remaining 15 ml (1 tbsp) olive oil in a medium skillet over medium heat. Add the red onion and cook for 4 minutes until softened. Stir in 2 minced garlic cloves, the ground cumin, and the remaining 2 g (1 tsp) smoked paprika; cook for 30 seconds.

5. 5

   Add the cooked lentils, tamarind paste, maple syrup, 120 ml (1/2 cup) water, the remaining 4 g (3/4 tsp) salt, and the rest of the black pepper. Cook for 6 to 8 minutes over medium heat, stirring, until the sauce reduces and lightly glazes the lentils.

6. 6

   For the cream, add the soaked cashews, 1 garlic clove, lime juice and zest, plant milk, and 2 to 3 tablespoons of water if needed to a blender. Blend until completely smooth. Taste and adjust with an extra pinch of salt if desired.

7. 7

   To serve, place two sweet potato halves on each plate. Gently fluff the flesh with a fork, spoon the tamarind lentils over the top, and add the crispy kale.

8. 8

   Finish with the cashew lime cream, chopped fresh cilantro, and toasted pumpkin seeds. Serve immediately.