Sweet Potato Stacks with Creamy Lentils, Crispy Kale, and Lemon Feta Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line two baking sheets with parchment paper.

2. 2

   Place the sweet potato slices on one baking sheet. Toss them with 2 tbsp / 30 ml olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and the honey. Arrange in a single layer and roast for 22 to 26 minutes at 220 °C / 425 °F, flipping halfway through, until tender and golden at the edges.

3. 3

   Meanwhile, place the kale on the second baking sheet. Toss with 1 tbsp / 15 ml olive oil, a pinch of salt, and a pinch of black pepper. Bake at 220 °C / 425 °F for 8 to 10 minutes, watching closely, until crisp but not burnt. Set aside.

4. 4

   Heat 1 tbsp / 15 ml olive oil in a large skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until softened. Add half of the chopped garlic and cook 30 seconds more.

5. 5

   Stir in the smoked paprika, ground cumin, and red pepper flakes. Cook for 15 seconds. Add the cooked lentils, vegetable broth, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 6 to 8 minutes, lightly mashing some of the lentils with a spoon to create a creamy texture.

6. 6

   In a small bowl, combine the feta, Greek yogurt, the remaining garlic, lemon zest, 2 tbsp / 30 ml lemon juice, and the remaining 1 tbsp / 15 ml olive oil. Blend or mash until thick and creamy. If desired, add 1 to 2 tsp water to loosen slightly.

7. 7

   To assemble, place one sweet potato slice as the base, add 1 spoonful of creamy lentils, then another sweet potato slice and a little more lentils. Repeat to build 3-layer stacks for each serving.

8. 8

   Finish each serving with the lemon feta sauce, crispy kale, and toasted pumpkin seeds. Serve immediately while the sweet potato is warm and the kale stays crisp.