Smoky BBQ Green Lentil, Sweet Potato & Red Cabbage Plate
Ready in about 40 minutes, this cosy green lentil and sweet potato dish is built for maintenance — 539 kcal and 26g protein.
Ingredients
- 200g lentils
- 200g sweet potato
- 80g sweetcorn
- 80g red cabbage
- 30g bbq sauce
- 1 tsp smoked paprika
- 3g garlic
- 10g spring onions
Method
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1
Prep everything first: wash and trim the sweetcorn and red cabbage, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.
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4
Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.
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5
Meanwhile, steam or stir-fry the sweetcorn and red cabbage for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and green lentil, spooning over any remaining sauce. Finish with the spring onions.
Tap ingredients and steps to tick them off as you cook.