Printable recipe cardWe Cook Vegan
Sweet Potato with Lentil Hummus
Original source
We Cook Vegan on YouTubeTender sweet potatoes glazed with date syrup and gochujang, served with spiced lentil hummus.
Tender sweet potatoes glazed with date syrup and gochujang, served with spiced lentil hummus.
Ingredients
12
Steps
4
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Ingredients
- 2 sweet potatoes (1lb | 450g)
- 1/3 cup vegan ghee (3oz | 80ml)
- 1/3 cup date syrup (3oz | 80ml)
- 1 tbsp Gochujang paste
- 1 cup cooked lentils (7oz | 200g)
- 1 tsp cumin powder
- 1/4 tsp cardamom powder
- 1 tsp ground coriander
- 1 garlic clove
- 2 tbsp lemon juice
- 3 tbsp sesame tahini
- salt for seasoning
Equipment
- Baking tray or roasting dish
- Mixing bowl
- Blender or food processor
Method
- Cook the sweet potatoes until tender.
- Mix vegan ghee, date syrup, and Gochujang paste and apply to the cooked sweet potatoes.
- Prepare lentil hummus by blending cooked lentils, cumin powder, cardamom powder, ground coriander, garlic, lemon juice, sesame tahini, and salt until smooth.
- Serve the roasted sweet potatoes with the lentil hummus on the side.
Helpful tips
- Cook the sweet potatoes until completely tender before glazing.
- Blend the lentil hummus until smooth.
- Taste the gochujang glaze before adding extra salt.
Storage
Store the sweet potatoes and lentil hummus in separate covered containers in the refrigerator.
