A Vegetarian’s Dream Sweet Potato Dinner

Ingredients for A Vegetarian’s Dream Sweet Potato Dinner

• 6 small sweet potatoes (garnet yams), halved lengthwise

• 110ml extra-virgin olive oil, divided, plus more for drizzling

• 1 tesked kosher salt, delad, plus mer

• 1 1/4 teaspoons freshly ground black pepper, divided

• 120ml black or green lentils

• 230g maitake mushrooms, trimmed, torn into pieces

• 170g feta, crumbled (about 150g )

• 40g tahini

• 1 small garlic clove, crushed

• 1/4 cup fresh lemon juice, divided

• 1 bunch dill, coarsely chopped (about 240g ), divided

• 2 salladslökar, finhackade

Preheat oven to 204°C. Toss potatoes, 1 tablespoon oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15–20 minutes.

While potatoes roast, cook lentils in a medium pot of simmering salted water until lentils are tender but still retain their shape, 15–20 minutes. Drain and transfer to a medium bowl.

Toss mushrooms, 1 tablespoon oil, and 1/2 teaspoons pepper in another medium bowl. Arrange around potatoes on hot baking sheet and continue to roast until mushrooms are browned and crisped and potatoes are well browned on cut sides, 12–15 minutes.

Meanwhile, pulse feta, tahini, garlic, 2 tablespoons lemon juice, half of the dill, 45ml oil, and 60ml water in a food processor until a smooth sauce forms. Add more water, 1 tablespoon at a time, and pulse to combine until sauce is just thin enough to pour.

Add spring onions and remaining dill, 2 tablespoons oil, 2 tablespoons lemon juice, 1/2 teaspoons salt, and 1/4 teaspoons pepper to bowl with lentils and stir to combine. Stir in roasted mushrooms.

Divide feta sauce among plates. Top with potato halves. Spoon lentil salad over and drizzle with oil.

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