A Vegetarian¡¯s Dream Sweet Potato Dinner

4/4 fork user rating

reviews (18)

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Photo by Joseph De Leo, Food Styling by Erika Joyce

Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian dinner is perfect for fall. Use whatever kind of lentil you like best for the salad—we prefer black beluga lentils because of how well they hold their caviar-like shape.

Yield
4 servings
Active Time
40 minutes
Total Time
40 minutes

Ingredients

    • 6 small sweet potatoes (garnet yams), halved lengthwise
    • 7 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
    • 1 tsp. kosher salt, divided, plus more
    • 1 1/4 tsp. freshly ground black pepper, divided
    • 1/2 cup black or green lentils
    • 1/2 lb. maitake mushrooms, trimmed, torn into pieces
    • 6 oz. feta, crumbled (about 1 cup)
    • 1/4 cup tahini
    • 1 small garlic clove, crushed
    • 1/4 cup fresh lemon juice, divided
    • 1 bunch dill, coarsely chopped (about 1 1/2 cups), divided
    • 2 scallions, finely chopped

Preparation

    1. Preheat oven to 400¡ãF. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15–20 minutes.
    2. While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15–20 minutes. Drain and transfer to a medium bowl.
    3. Toss mushrooms, 1 Tbsp. oil, and 1/2 tsp. pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12–15 minutes.
    4. Meanwhile, pulse feta, tahini, garlic, 2 Tbsp. lemon juice, half of the dill, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
    5. Add scallions and remaining dill, 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.
    6. Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.

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Nutritional Info

  • Calories635
  • Carbohydrates56 g(19%)
  • Fat40 g(62%)
  • Protein18 g(35%)
  • Saturated Fat10 g(50%)
  • Sodium768 mg(32%)
  • Polyunsaturated Fat6 g
  • Fiber10 g(42%)
  • Monounsaturated Fat22 g
  • Cholesterol33 mg(11%)

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Reviews

  • Very tasty- especially the dill sauce.

  • This was absolutely fantastic. We all enjoyed this dish very much, vegetarian and not. The sauce was delicious with the roasted sweet potatoes and lentil & mushroom salad.

  • I¡¯d seen this recipe a few times floating around the site and my inbox, never feeling too compelled to try it until cook90. Well, what a pleasant surprise. The dressing is killer and I¡¯ll definitely use it elsewhere. Somehow all these simple things together make a hearty and satisfying meal. I will admit I ate a complete two servings to fill up but maybe that¡¯s just me. My meat-loving boyfriend went on and on about how good it was too. So maybe it¡¯s not just a vegetarian¡¯s dream...

  • This was one of the best Sunday meal preps my partner and I have had the pleasure of eating. We have just finished our fourth night in a row enjoying this dish and we still have not grown tired of it. I think that the extra sweetness you tend to get from small sweet potatoes compared to the larger ones was a big factor in the recipes success. The almost candied sweetness of the potatoes was a wonderful contrast to the fresh dill, bright lemon, and briny feta flavours of the sauce.

  • This turned out okay for me, but nothing special.

  • Fantastic recipe! The dill was a very complimentary flavor in this dish. We have made it twice in the last 2 weeks because we enjoyed it so much!

  • Made this exactly according to the record. We really enjoyed the combination of flavours and textures that perfectly compliment each other. Satisfying... And that's saying something as we are big meat eaters!

  • I was excited to make this based on the great reviews, but it just wasn't for us. I followed the recipe exactly except for using only 1/2 bunch of dill (it was all I had), and eyeballing the amounts of oil that I tossed the sweet potatoes and mushrooms with. The potatoes didn't get browned/crispy (too much oil on the sheet pan--maybe I added too much). And the mix of flavors just wasn't for our palates--particularly the sauce with the other components. We both finished our plates, but neither of us was excited to eat the leftovers. It did come together fairly quickly and easily though.

  • Outstanding recipe. Everything came together quickly and easily. Between the presentation, textures and flavours, one could easily mistake it for a non-vegetarian dish. This undoubtedly goes into the regular rotation. Thank you!

  • This is a four-forker all day long. I¡¯m not a fan of sweet potatoes. Didn¡¯t matter. Other flavors completely balance out the sweetness. Can¡¯t recommend highly enough and wouldn¡¯t change a thing.

  • Completely addictive. I've made this several times now and it's fantastic. I've had to use larger sweet potatoes but as long as you roast them til they are crispy and french fry like, they are wonderful. I even like it as leftovers. Do yourself a favour and make a wee bit more lentils.

  • Followed this recipe to the tee due to first time tahini use. Could not find sweet potato fingerlings, so used one huge garnet yam and made 4 pieces. Sauce was perfect for 6 as per recipe. Come December, I¡¯ll have a full-time vegetarian on my hands for week night dinners, next to the other meat people. The sweet potato dream was delicious with all layers of flavors combined! I¡¯ll be using this throughout the winter as I think everyone will truly enjoy it! Thank you¡¯ Anne

  • This was delicious! I was skeptical - just seemed like a weird mix but we loved it. I didn¡¯t have access to maitake mushrooms so I used shiitake. I also used red lentils so a bit more mushy but so tasty.

  • Amazing! Easy, fast, and ohhhh so delicious. This is a keeper!

  • Loved this! I thought the combo of sweet potatoes and lentils might seem too starchy but it was really good!

  • I loved this. So many layers of flavor. The sauce was even better than I imagined. I used goat feta and it turned out yummy. I will work this into my regular rotation!

  • Delicious! Easy! Finally a complete meal in one recipe: veggies, lentils, a nutty cheesy herby sauce. The crispy mushrooms and the sauce are the stars. I will definitely make this again for work lunches.

  • This recipe is excellent! Subbed cremini mushrooms for the maitake, but otherwise made as is. The feta-tahini sauce is SO GOOD!