Vegan and plant-based, these sweet potatoes topped with a mixture of black beans, lentils, and vegetables, finished with an oil-free tangy chili lime dressing, are perfect for meal prep or can be served right away for lunch or dinner.
Preheat oven to 400°.
Wash sweet potatoes and put in oven on a baking sheet for 45 minutes or until tender. Sweet potatoes can get messy and drip as they are cooking so use either a silicon baking mat or line your baking sheet with foil.
In a small bowl, whisk together the tahini, vinegar, lime juice, chili powder, garlic, agave, and salt. Set aside.
If your lentils are not pre-cooked, cook according to package directions now. You will need 1 cup cooked lentils and so about 1/2 cup dry.
While potatoes are cooking, chop peppers and carrots.
Line a saute pan with 1/4 cup vegetable both and sauté vegetables until tender, about 5-7 minutes, adding more broth if necessary to keep pan from sticking.
When vegetables are tender, add cooked lentils, drained beans and corn. Pour dressing on top and stir and mix together. Turn off stove and set aside. Add salt to taste if desired.
When potatoes are cooked and cooled enough to touch, place each one on a plate or in a meal prep container. Top with vegetable/bean mixture.
Garnish with cilantro.
If serving right away then you might need to heat the lentil/bean mixture to desired temperature.
If meal prepping, be aware that some sweet potatoes are quite large. Don't overcrowd the meal prep container. Cut down and save for another time or throw out if necessary.
If meal prepping, reheat for about 2 minutes before eating.