One Pot Creamy Sweet Potatoes and Lentils

• sweet potato, diced, diced into roughly 1/2 inch cubes or smaller
• kale, leaves stripped, stems removed, leaves stripped
• fresh cilantro, chopped, optional
• lemon, zested and juiced, for zesting and juicing
• cooked lentils, cooked, cooked
• olive oil, for cooking
• cashew cream, for creamy texture
• vegetable stock, to deglaze and create sauce
• dried oregano
• garlic powder
• onion powder
• black pepper
• salt
• ground coriander
• ground cinnamon
• ground nutmeg
• red pepper flakes, just a teeny bit

Preparation

1. Step 1 · 5-6 minutes

   2:30
   Heat a skillet over medium heat with olive oil. Add the diced sweet potatoes and cook for 5 to 6 minutes, flipping every 1 to 1.5 minutes, until the outside is caramelized but the inside isn't overcooked. The goal is caramelization for flavor, not crispiness.
   Doneness — caramelized outside
2. Step 2 · 1 minute

   3:18
   Add the spice blend to the skillet with the potatoes and stir to toast for about 1 minute. This releases the oils from the spices for maximum flavor.
   Doneness — toasted
3. Step 3

   3:42
   Pour in the vegetable stock and scrape the bottom of the skillet to loosen all the caramelized fond. This releases all the built-up flavor from cooking the potatoes.
4. Step 4

   4:00
   Stir in the cashew cream to create the creamy, rich texture without dairy. Coconut milk, oat milk, or silken tofu are good alternatives.
5. Step 5

   4:17
   Add the cooked lentils and kale to the skillet. Stir everything together. Chickpeas, butter beans, or other canned legumes can substitute for lentils.
6. Step 6

   4:39
   Zest the lemon directly into the skillet, then slice and squeeze in the juice. Add half the juice first, then taste and adjust. Top with chopped cilantro and serve.
7. Step 7

   4:57
   Serve the dish with crusty bread or quinoa on top. The recipe can be halved for smaller portions or doubled for families.