Baked sweet potatoes with spiced lentil salad & lemon tahini dressing
Dressings
Baking
When testing a stuffed sweet potato dish for my cookbook, <em><a href=”https://www.amazon.com/Power-Plates-Nutritionally-Balanced-One-Dish/dp/0399579052?tag=food52-20”>Power Plates</a></em>, I decided to dress up my go-to combination of sweet potatoes, lentils, and greens a bit. I seasoned the lentils with onions, tomato, and Moroccan-inspired spices—a favorite flavor profile of mine—so that the dish would smell heavenly and taste bold. And I topped it all off with my favorite lemon tahini dressing, which is a recipe that I’ve kept in my repertoire for a decade or more. When making this dish, it’s important to cook the lentils just right; since all lentils cook differently, I like to taste them for doneness as they're cooking. The lentils should hold their shape well, but also be tender.
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