- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1/4 cup lemon juice
- 3 cloves garlic, pressed or 2 tbsp garlic powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 550 mL can of lentils, strained, washed and dried
- 2 large sweet potatoes, peeled or unpeeled, cut into 1-2 inch wedges
- 3 tbsp pure maple syrup from Canada
- 2 tbsp olive oil
- 2 tbsp white sesame seeds
- 1 tsp sea salt
- 1 tsp black pepper
- 1 cup hummus
- 1/2 cup finely chopped parsley, tossed with 1 tbsp olive and 1/2 tsp salt
- Preheat the oven to 425° F and line two baking sheets with parchment paper.
- In a small mixing bowl, combine all the lentil ingredients and stir till very well combined and coated. Transfer to the fridge to marinate for 30 minutes.
- In a large mixing bowl, combine all the sweet potato ingredients and stir/mix with hands to ensure each potato is well coated. Transfer the potatoes to 1 of the lined baking sheets and bake for 50 minutes or until golden and tender. Flip the potatoes at the halfway mark, 25 minutes, and check often to avoid any burning. The outside should be crispy and the inside will be tender and fluffy. NOTE: leave room for each potato wedge to breathe, this will allow each potato to get nice and crispy.
- After your lentils have marinated for 30 minutes, transfer them to the other lined baking sheet. Pat the lentils flat, covering each corner and space the baking sheet, leaving room for each to breathe, not overcrowding. Bake them for 20-25 minutes, checking on them halfway through, stirring and patting them flat again.
- Once the potatoes and lentils have cooked, you can plate your dish.
- Start by adding hummus to the base of a single serving plate/bowl or creating a sharing platter by adding all the hummus to the base. Then follow with the sweet potatoes, lentils, and parsley!