Mediterranean Sweet Potato Platter is a delicious and hearty meal that is well balanced in protein and nutritious vegetables. Instead of lentils, you can opt to just keep the chickpeas for your protein or try serving with pita bread. This recipe also makes for a delicious cold salad the next day or a warm pita pocket-style lunch.

Ingredients

Serves: 4 Time: 50 minutes

Mediterranean Sweet Potato Platter

• 2 sweet potatoes
• 1/2 yellow onion, diced
• 1 bell pepper, diced
• 1/2 cup cherry tomatoes
• 1 tsp ground thyme
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1 tsp salt
• 1 Tbs olive oil
• 2-3 garlic cloves, minced
• 1 cup brown lentils, rinsed
• 1 can chickpeas, drained & rinsed
• 2 cups vegetable broth
• 1/2 lemon, juiced
• 1 medium cucumber, thinly sliced
• 2 Tbs fresh parsley, minced
• 1 cup red cabbage
• 2-3 cups kale, rinsed & chopped
• Optional topping: greek yogurt dressing
• Optional side: pita bread

Directions

1. Preheat the oven to 400ºF
2. Prepare all of your vegetables, transferring the sweet potato, onion, bell pepper, tomato, and chickpeas to a mixing bowl.
3. If you are preparing the greek yogurt dressing, prepare now and rest in the fridge while you cook.
4. Set aside the cucumber and parsley in a small prep bowl and return to the fridge. Also, set aside the cabbage and kale.
5. Toss the sweet potatoes, onion, bell pepper, tomatoes, and chickpeas with olive oil, salt, black pepper, ground thyme, and oregano. Transfer to a baking sheet and roast in the oven for 35-45 minutes or until veggies are cooked and well-roasted. Check on them and stir halfway through.
6. For the lentils, rinse them ahead of time according to the packaging.
7. Then, in a medium stove-top pot, bring 2 cups of vegetable broth to a boil.
8. Once boiling, add in the lentils, garlic, and lemon juice. Cook for 1 minute.
9. Cover the pot with a lid and reduce heat to low, allowing the lentils to simmer for 25-30 minutes. There may be a little bit of liquid remaining after the lentils are cooked, but that will absorb on its own after being removed from heat.
10. After your vegetables and lentils have cooked, serve together over a mix of kale and cabbage and top with cucumbers/parsley. Dress with optional dressing and serve with pita bread if desired.
11. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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