Name: Roasted Sweet Potatoes with Lentil Filling and Crunchy Red Cabbage Slaw
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 2 sweet potatoes (175g each), washed and patted dry; 1 tbsp cold-pressed rapeseed oil; 1 medium onion, finely sliced; 2 cloves garlic cloves, crushed; 1 piece ginger (thumb-sized), peeled and finely grated; 1 long green chilli, finely chopped, deseeded if desired; 2 tsp ground cumin; 2 tsp ground coriander; 85 g split red lentils; ½ lemon (zest finely grated), plus 2 tbsp juice; 2 medium-large tomatoes, roughly chopped; ½ small pack coriander, roughly chopped, plus a few sprigs to garnish; 4 tbsp full-fat plain bio-yogurt; lemon wedges, for squeezing over (optional); 2 tbsp extra virgin olive oil; 2 tsp lemon juice; ¼ small red cabbage, cored and very finely sliced; 1 medium carrot, peeled and coarsely grated; 2 spring onions, finely sliced; 25 g sultanas; 1 tbsp mixed seeds (sunflower, pumpkin, sesame, linseed)

Roasted Sweet Potatoes with Lentil Filling and Crunchy Red Cabbage Slaw

A hearty vegetarian main dish packed with iron and calcium, featuring tender baked sweet potatoes stuffed with spiced lentils and served alongside a fresh, crunchy coleslaw.

Prep20 min

Cook40 min

Total1h

DifficultyEasy

Servings2

These baked sweet potatoes are a complete meal on their own: creamy and sweet on the inside, they're topped with a fragrant, mildly spiced lentil mixture that comes together quickly. The red cabbage slaw adds a bright, tangy crunch that perfectly balances the warmth of the filling.

A dollop of yogurt and a squeeze of lemon finish the dish, making it both satisfying and light. This recipe is naturally gluten-free and packed with nutrients, ideal for a cozy weeknight dinner or a healthy lunch.

Method

Preheat the oven to 425°F (400°F fan, gas mark 7). Place the sweet potatoes on a baking sheet and bake for about 40 minutes, until soft. Meanwhile, heat the rapeseed oil in a large non-stick saucepan over medium-high heat. Fry the sliced onion for 3-5 minutes, stirring often, until pale golden and not burnt.
Add the crushed garlic, grated ginger, chopped chilli, ground cumin and coriander to the pan. Cook for just a few seconds, stirring constantly, until fragrant.
Add the red lentils and pour in 400ml of water. Stir well and bring to the boil. Skim off any foam that rises to the surface with a spoon. Season with 1/2 teaspoon flaked sea salt, the lemon zest and 1 tablespoon of the lemon juice. Stir, then reduce the heat to low.
Cover the pan loosely with a lid and let it simmer gently for about 20 minutes, stirring occasionally, until the lentils are tender. Add the chopped tomatoes, the chopped coriander and the remaining 1 tablespoon of lemon juice. Cook for another 5 minutes, stirring. If the mixture becomes too thick, add a splash of water. Adjust seasoning to taste.
While the lentils cook, make the coleslaw. In a large bowl, whisk together the extra virgin olive oil, lemon juice and plenty of black pepper. Add the finely sliced red cabbage, grated carrot, sliced spring onions, sultanas and mixed seeds. Toss everything together well.
Once the sweet potatoes are done, place one on each plate. Split them open lengthwise and spoon the lentil mixture into the center. Top each with 2 tablespoons of yogurt, garnish with a few coriander sprigs, and serve alongside the coleslaw and lemon wedges for squeezing over.

💡 Tips

If the lentil mixture dries out while simmering, add a splash of water to keep it moist.
For extra crunch, toast the seeds lightly in a dry pan before adding to the coleslaw.
Leftover coleslaw keeps well in the fridge for a day—just toss again before serving.

Inspired by a recipe from BBC Good Food

Roasted Sweet Potatoes with Lentil Filling and Crunchy Red Cabbage Slaw

Ingredients

For the coleslaw

Method

💡 Tips

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