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Protein-Packed Roasted Sweet Potatoes With Lentil, Chickpea & Edamame Salad

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 300kcal

Ingredients

  • for the sweet potatoes:
  • 4 medium sweet potatoes
  • for the salad:
  • 1 1/2 cups shelled edamame
  • 1 cup chickpeas rinsed and drained
  • 1 cup cooked lentils
  • 1/2 tbsp ranch seasoning
  • sea salt and black pepper to taste
  • 1 tbsp avocado oil
  • for the sauce:
  • 1 handful fresh spinach
  • 1/2 tbsp apple cider vinegar
  • 1/2 cup soaked roasted sunflower seeds
  • 1/4 cup hemp hearts
  • 1/2 tbsp ranch seasoning
  • 1 tsp maple syrup
  • 1/2 tbsp dijon mustard
  • 1/2 tbsp liquid aminos
  • 1-2 cloves garlic
  • 1/2 cup water add more if needed sea salt and black pepper, to taste

Instructions

  • roast the sweet potatoes: preheat your oven to 400°F (200°C). poke holes in the sweet potatoes using a fork and place them on a baking sheet lined with parchment paper. roast for 55 minutes or until tender when pierced with a knife.
  • prepare the salad: in a large mixing bowl, combine the edamame, chickpeas, and cooked lentils. drizzle with avocado oil and season with ranch seasoning, sea salt, and black pepper. spread the mixture evenly on a baking sheet. roast at 400°F (200°C) for 25 minutes, flipping halfway through.
  • make the sauce: in a blender or food processor, combine the spinach, apple cider vinegar, sunflower seeds, hemp hearts, ranch seasoning, maple syrup, dijon mustard, liquid aminos, garlic, and water. blend until smooth, adding more water if needed to reach your desired consistency. season with sea salt and black pepper to taste.
  • assemble the stuffed sweet potatoes: slice the roasted sweet potatoes lengthwise and gently fluff the flesh with a fork if wanted. mix the edamame, chickpeas and lentils with the sauce and stuff each sweet potato with the roasted salad mixture.