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Ingredients
1x
- 2 cups cooked lentils
- 5 cups sweet potatoes, cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp tandoori spice
- 3 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 garlic clove, grated
- 2 tbsp olive oil
Instructions
Preheat oven to 425°F and line a large rimmed sheet pan.
Toss the sweet potatoes with 1 tbsp olive oil, half the salt, pepper, and tandoori spice. Spread in a single layer.
Toss the lentils with remaining oil and salt, add to the pan, and roast until browned and the vegetables are tender, about 20–30 minutes total.
While the pan cooks, whisk/blend the lemon-garlic sauce ingredients until smooth and balanced.
Serve the sheet-pan lentils and sweet potatoes with the lemon-garlic sauce spooned over or alongside. Do not roast cold finishing sauces such as avocado or yogurt.
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
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