One Pot Creamy Sweet Potatoes and Lentils

Steps

1. Dice the sweet potatoes into roughly 1/2 inch cubes.
2. In a small bowl, whisk together oregano, garlic powder, onion powder, black pepper, salt, ground coriander, ground cinnamon, ground nutmeg, and red pepper flakes to create the spice mixture. Set aside.
3. Heat olive oil in a skillet over medium heat.
4. Add the cubed sweet potatoes to the skillet and cook for about 5-6 minutes, flipping every 1 to 1 1/2 minutes until caramelized on the outside.
5. Stir in the spice blend and let it toast with the potatoes for just about 1 minute.
6. Pour in the vegetable stock, scraping the bottom of the skillet to loosen any fond (caramelized bits).
7. Next, stir in the cashew cream. If using a thick plant-based milk or silken tofu as an alternative, add it now.
8. Add the cooked lentils and toss in the kale until wilted.
9. Zest the lemon directly into the skillet. Then slice the lemon and squeeze half of its juices into the mixture.
10. Stir everything together, taste, and adjust seasoning if necessary.
11. Finally, top with cilantro (or parsley) before serving.