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  • Lynn Dugan

Sweet Potato Lentil & Apple Bowl with California Walnuts

Updated: Apr 25


I received free samples of California Walnuts mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.


A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of plant-based omega-3 ALA (2.5grams per ounce).


The addition of California walnuts to this sweet and savory vegan bowl is a delight for everyone's tastebuds. Creamy roasted sweet potatoes combine with fresh apples, nutty lentils and crunchy nuts. Simple and delicious, it's a winning combination.


You may be surprised to find you have all of these ingredients already in your pantry and fridge! Remember when cooking lentils from dried, they do not require soaking and will become tender after only 10-15 minutes in boiling water. Cook lentils as you would pasta, in plenty of water. Since they tend to double in size, start with just 3/4 cup dried lentils to get the right quantity for this recipe.


Start to finish, this dish takes only 30 minutes to make. Just writing about it makes me want to make again very soon! Enjoy!


Warm Sweet Potato, Lentil and Apple Walnut Bowl

Serves 8 (vegan main dish)

Ingredients:

2 tablespoons olive oil

3 pounds sweet potatoes, peel and 1-inch dice

1 cup (4 ounces) California walnuts

1 medium red onion, large dice

1 tablespoon fresh rosemary (or 1 teaspoon dried)

Salt and pepper

1 pound mushrooms (white button or cremini), sliced

2 cloves minced garlic

3 stalks celery, sliced

2 pounds (about 4 medium apples), Gala, Jonathan or Cortland; 1-inch dice

1-1/2 cup cooked lentils

Balsamic glaze*, if desired

Direction:

Preheat oven 400°F. Place potatoes, walnuts and onions on baking sheet and toss with 1 tablespoon olive oil. Sprinkle with rosemary, salt and pepper. Roast in oven for 20 minutes, until sweet potatoes are tender.


Meanwhile, sauté mushrooms, garlic and celery in 1 tablespoon oil until mushrooms and celery are softened. Salt and pepper, to taste. Add apples and cook until just warm.

Pour contents of sauté pan into a large bowl. Add lentils and roasted contents from baking sheet, stir to combine. Serve in bowls and garnish with balsamic glaze, if desired. Enjoy!


*Balsamic glaze:

Pour 1 cup balsamic vinegar into a small saucepan and gently simmer for 20 to 30 minutes until the glaze is thick and coats a spoon (consistency of chocolate syrup). Set aside and allow to cool in pan.

Note: Any unused balsamic glaze can be stored in a covered container in the refrigerator for several weeks. 



PRINTER FRIENDLY RECIPE



MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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