Roasted Sweet Potato Dhal
This comforting and vibrant vegan bowl features protein-rich yellow split peas simmered in creamy coconut milk and aromatic spices. Topped with tender, oven-roasted sweet potato chunks and finished with fresh spinach and a cooling dollop of dairy-free yogurt, it is a healthy and flavorful meal perfect for any occasion.
Instructions
- 1
In a saucepan, dry toast coriander seeds (1 tsp), cumin seeds (1 tsp), and nigella seeds (1 tsp) for 1 minute until aromatic. Add sunflower oil (1 tbsp) and onion (1) with a pinch of fine salt (1 pinch), cooking for 5 minutes until soft.
- 2
Stir in ground turmeric (0.5 tsp), yellow split peas (50 g), reduced fat coconut milk (200 ml), and 300ml water. Simmer covered for 60 minutes until the peas start to break down, adding extra water if needed.
- 3
Preheat oven to 200°C. Toss sweet potatoes (375 g) with sunflower oil (0.5 tbsp), coriander seeds (0.5 tsp), cumin seeds (0.5 tsp), nigella seeds (0.5 tsp), and a pinch of fine salt (1 pinch) in a tin. Roast for 30 minutes until caramelised, turning halfway.
- 4
Stir baby spinach (160 g) into the dhal until wilted. Mix in lemon juice (0.5) and season. Serve in bowls topped with the roasted potatoes, coconut yogurt (1 scoop), and fresh coriander (1 handful).
Nutrition Facts
Per portion