I’ve been trying to use up all my winter foods before the much anticipated spring veggie takeover. While I could certainly eat sweet potatoes year-round, it’s likely they’ll soon be swapped for a greener, but equally sweet, starch. I’m talking spring peas, and buckets of them. I’m talking sweet pea soups and all the other early seasonal veggies I can pair with them. Man am I ready for that.
However, in the meantime, I’m still going strong with my long-term love of sweet potatoes and relishing in their convenience. Sweet peas are great, but to enjoy them at their best, you’re in for an hour or so of shucking away their pods. (Totally worth it though!) On the other hand, the sweets used in this dish needn’t even be peeled. In fact, after a good wash, you’ll want to leave on the skin as you chop. It’s this thin outer layer that holds much of the healthy tuber’s potassium and fiber.
Speaking of fiber, I’m not sure there’s an easier (or cheaper), cholesterol-lowering source than lentils. Lentils really don’t get enough credit in my kitchen, but I’m always happy with the results when they do make it to the stove. Filling and versatile, I hope to see more of these on my blog soon.
Here, they’re paired with a flavor-heavy variety of spices and sweetened with both the coconut milk and the potatoes. The potatoes every so slightly melt into the dish, complimenting the coconut which gives the low-fat lentils a slight richness. I recommend serving in a wrap with diced avocado, but any whole grain would work below them as well.
Note, this recipe is meant to feed a crowd. Cut the recipe in half or freeze for later use if yield is too much.