Roast Sweet Potato With Lentils Kale & Nut Cheese

by @daisy_scoopwholefoods

A yummy veggie treat that always delights. Great as a starter or canape.

  • 3 onions
  • 1/2 cup french duy puy lentils
  • 1 tsp liquid smoke
  • 1 large sweet potato
  • 4 cups of kale
  • 1/4 cup activated almonds
  • 1/4 cup activated cashews
  • 1 clove of garlic
  • 1/4 tsp smoked paprika
  • the juice of 1/2 a lemon
  • 1/2 tbsp apple cider vinegar
  • 1/2 cup of fresh basil leaves
  • 1/2 cup of fresh mint leaves
  • 2 tbsp nutritional yeast
  • salt and pepper to taste
  • drizzle of olive oil
  • pickles of choice


Start by slicing the sweet potato and placing in oven with a brush of olive oil at 200C until golden. Then slice the onions and caramelise in a fry pan with some olive oil. At the same time add the lentils with 1 1/2 cups of water and the liquid smoke to a small pot, bring to the boil then simmer until water is absorbed and lentils soft. While all this is cooking you can make the nut cheese by blending in food processor the nuts, 3 tbsp water, garlic, paprika, lemon, apple cider vinegar, basil, mint, nutritional yeast, salt and pepper. Blend until reasonably smooth. Next massage the kale in a drizzle of olive oil until softened and season. Then combine everything by topping the roasted sweet potato with some onions, then the smokey lentils, kale, nut cheese and pickles.