NutritionSortLoading...
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Sweet Potato

Gochujang

Drained Cooked Lentils

Tahini

Drained Cooked Chickpeas

Soy Sauce

Maple Syrup

Lime

Kale

Ground Cumin

Spring Onion

Toasted Sesame Seeds

Olive Oil

Salt

Black Pepper

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1. Preheat the oven to 200°C fan. Cut the sweet potatoes into wedges.

2. In a bowl, toss the sweet potato wedges with a splash of olive oil, salt, black pepper, and cumin. Spread onto a baking tray.

3. In the same bowl, toss the chickpeas with the remaining oil and seasoning left in the bowl. Set aside.

4. Roast the sweet potatoes for 25 mins. Flip the potatoes, add the chickpeas to the tray, and roast for another 15 mins until golden and crisp.

5. Make the dressing: In a bowl, whisk together the gochujang, tahini, soy sauce, maple syrup, and lime juice. Loosen with a little water until it reaches a drizzleable consistency. Taste and season with salt, if needed.

6. Place the kale in a colander and pour over boiling water until wilted. Squeeze out excess liquid, roughly chop, and mix through the lentils.

7. To serve, divide the lentil mixture into serving boxes. Top with roasted sweet potatoes and chickpeas. Drizzle with the gochujang tahini sauce and garnish with toasted sesame seeds and sliced spring onions.

Tips & Meal Prep

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Storage: Keep in airtight containers in the fridge for up to 3 days. Serve cold or reheat gently before eating.

Substitutions: Swap lentils for quinoa or rice. Use peanut butter instead of tahini for a different flavour.

Serving Ideas: Enjoy on its own or pair with grilled tofu or chicken for added protein.

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