A Vegetarian’s Dream Sweet Potato Dinner | view more Recipe

A Vegetarian’s Dream Sweet Potato Dinner

  • '6 small sweet potatoes (garnet yams)
  • halved lengthwise'
  • '7 Tbsp. extra-virgin olive oil
  • divided
  • plus more for drizzling'
  • '1 tsp. kosher salt
  • divided
  • plus more'
  • '1 1/4 tsp. freshly ground black pepper
  • divided'
  • '1/2 cup black or green lentils'
  • '1/2 lb. maitake mushrooms
  • trimmed
  • torn into pieces'
  • '6 oz. feta
  • crumbled (about 1 cup)'
  • '1/4 cup tahini'
  • '1 small garlic clove
  • crushed'
  • '1/4 cup fresh lemon juice
  • divided'
  • '1 bunch dill
  • coarsely chopped (about 1 1/2 cups)
  • divided'
  • '2 scallions'
  • 'finely chopped'

  1. Preheat oven to 400°F
  2. Toss potatoes, 1 Tbsp
  3. oil, 1/2 tsp
  4. salt, and 1/2 tsp
  5. pepper on a rimmed baking sheet
  6. 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
  7. 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
  8. Drain and transfer to a medium bowl
  9. Toss mushrooms, 1 Tbsp
  10. oil, and 1/2 tsp
  11. pepper in another medium bowl
  12. 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
  13. Meanwhile, pulse feta, tahini, garlic, 2 Tbsp
  14. lemon juice, half of the dill, 3 Tbsp
  15. oil, and 1/4 cup water in a food processor until a smooth sauce forms
  16. Add more water, 1 Tbsp
  17. at a time, and pulse to combine until sauce is just thin enough to pour
  18. Add scallions and remaining dill, 2 Tbsp
  19. oil, 2 Tbsp
  20. lemon juice, 1/2 tsp
  21. salt, and 1/4 tsp
  22. pepper to bowl with lentils and stir to combine
  23. Stir in roasted mushrooms
  24. Divide feta sauce among plates
  25. Top with potato halves
  26. Spoon lentil salad over and drizzle with oil