Loaded baked sweet potato fries with curried red lentils, crispy crackly roasted shisito peppers, and a creamy garlic lime tahini sauce.
Preheat oven to 415 F (213 C) and line a sheet pan with parchment paper. Cut sweet potatoes into thin matchsticks or wedges. Spread out evenly and season generously with salt and pepper (I don't use oil, but you can also lightly spray the fries with nonstick spray before seasoning them). Bake for 15-20 minutes until they are tender and crispy.
To roast peppers: preheat oven to 450 F (232 C). Toss peppers in olive oil and sea salt, and roast in the oven until slightly blistered and crispy, about 5-7 minutes.
To make sauce, whisk together first four ingredients until combined. Add water, a tablespoon at a time, whisking until sauce reaches desired consistency. Add spices and salt to taste.
Drain cooked lentils. Heat olive oil or water in a large saucepan over medium heat, then sauté onions, garlic, and carrot for about 5 minutes. Add in curry powder and stir for one more minute, then add the lentils and tomato sauce. Stir until heated through, about 5 minutes, then taste and season as needed.
To serve, top sweet potato fries with lentils, roasted peppers, and drizzle with tahini sauce and a squeeze of lime juice.
Servings 0
