Lentil Sloppy Joe’s & Sweet Potato Fries
This recipe is a go-to when you need something with simple ingredients, and you have limited time. It’s also perfect for those who might be hesitant to try a plant based meal—or if you need to cook plant based for a lot of people on a budget! This recipe is a new twist on something my mom used to make, but of course it needed a kick—hence the chipotle sauce. I hope you enjoy!
Serves: 2 people Duration: 35 mins.
//ingredients//
Fries
2 medium sweet potatoes
salt to taste
1 tsp. paprika
1 tsp. cumin
1 tsp. Avocado oil
Lentil Mix
1/4 large red onion
1/2 portobello mushroom
1 tbsp. minced garlic
1 can of lentils
2 tbsp. tomato paste
1/2 tbsp. chipotle sauce
1 tbsp. nutritional yeast
1/2 tsp. cumin
dash of chili powder
salt to taste
2 hamburger buns
//method//
begin with the sweet potato fries.
cut 2 medium-sized sweet potatoes into fries. Leave the skin on. Put in a microwave safe bowl and microwave for 4 minutes.
Preheat oven to 450.
Place a sauce pan over medium heat.
While it’s warming up, chop red onion finely, and portobello mushroom (or about 1/2 cup of whatever mushroom you have around).
Place onion and minced garlic in the pan. Sauté until the onion is almost transparent.
Drain and rinse lentils. Place the lentils in the pan.
Turn heat down to low. Add in tomato paste, chipotle sauce, nutritional yeast, cumin, chili, and salt to taste. Let simmer.
Put foil on a baking sheet. Mix in oil, salt, paprika, and cumin to the sweet potatoes while they’re still in the bowl. Lay them out on the pan, place in the oven, and bake for 10 mins. or until crispy.
Toast your buns and place the lentil mixture onto the buns adding whatever topping suits you—I love to add coleslaw and pickles!
Serve with the fries & enjoy!
