Mediterranean Roasted Sweet Potatoes with Rosemary Lentils, Spinach, Tahini Yogurt and Pistachio Dukkah

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pierce the sweet potatoes several times with a fork, place them on a baking tray, and rub them with 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper. Roast for 35 to 40 minutes, until tender in the center.

2. 2

   While the sweet potatoes roast, make the lentil mixture. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Stir in 2 garlic cloves, the rosemary, 1 teaspoon cumin, and the smoked paprika; cook for 30 seconds.

3. 3

   Add the cooked lentils, 1 tablespoon lemon juice, the red wine vinegar, the honey, 1/2 teaspoon salt, and black pepper to taste. Cook for 3 to 4 minutes, stirring, until the lentils are fragrant and heated through.

4. 4

   Add the fresh spinach to the skillet and cook for 1 to 2 minutes until wilted. Taste and adjust with salt and pepper. Remove from the heat.

5. 5

   For the sauce, mix the Greek yogurt, tahini, the remaining garlic clove, lemon zest, 2 tablespoons lemon juice, and 2 to 3 tablespoons water if needed, plus a pinch of salt and black pepper in a bowl. Stir until smooth and creamy.

6. 6

   Make the quick dukkah by combining the pistachios, sesame seeds, the remaining 1 teaspoon cumin, the remaining 1 tablespoon olive oil, and a pinch of salt. For deeper toasted flavor, spread the mixture in a small skillet and toast for 1 minute over low heat, stirring constantly.

7. 7

   Split the roasted sweet potatoes lengthwise without cutting all the way through, and gently press the ends to open the centers. Divide the lentil-spinach mixture among the sweet potatoes. Spoon over the tahini yogurt sauce and finish with the pistachio dukkah. Serve hot or warm.