Sheet Pan Potato and Crispy Kale Bowl

Crispy potatoes, browned lentils, and shatter-crisp kale on one tray, finished with a lemony tahini yogurt sauce and crushed pistachios. A bright, filling bowl with 27 g of protein and 9 mg of iron.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME50

TOTAL TIME1 5

Servings 2

Course Bowl, Dinner

Cuisine Mediterranean

Keyword crispy kale, garlic, Iron-rich, kale, lemon, lentils, maple syrup, Meal Prep, pistachios, potatoes, sheet pan dinner, tahini yogurt, weeknight dinner

Ingredients

For the sheet pan

5 tsp olive oil divided
1 garlic clove peeled and minced
1 tsp lemon zest
1 tbsp lemon juice
1 tsp dry thyme
1 pinch sea salt flakes
1.1 lb small potatoes skin on and halved, see notes
1 red onion peeled and cut into 8 wedges
1.5 cups cooked brown lentils
3 cups kale stemmed and finely chopped

Toppings

1 tbsp pistachios crushed

Sauce

⅔ cup yogurt I use soy
1.5 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup

Instructions

Prepare the potatoes: Preheat the oven to 400°F (200°C) convection / fan on. Prepare a large baking tray and line it with baking paper.
In a large mixing bowl, add 2 tsp olive oil, the lemon zest, lemon juice, minced garlic, thyme, and a pinch of sea salt flakes. Mix well. Add the potatoes and toss to coat.
Lay them on the baking tray and bake on the middle rack of the oven for 20 minutes.
Prepare the lentils: Wash and drain the lentils thoroughly if using canned. Lightly pat dry with a clean kitchen cloth to remove excess moisture. Transfer to the large mixing bowl, add 2 tsp olive oil, and mix well to coat.
After the potatoes have been cooking for 20 minutes, take the baking tray out of the oven. Add the lentil mixture and spread everything out evenly (see notes). Try to avoid little clumps of lentils so they crisp nicely and quickly.
Add the red onion wedges around the tray. Bake for a further 20 minutes.
Add the kale: Add the chopped kale to the bowl with the remaining 1 tsp olive oil. Massage with your hands for about 1 minute, until the kale has turned darker in color. Take the baking tray out of the oven, give the lentils and potatoes a stir, then layer the kale over the tray. Bake for 10 minutes, until the kale has gone crispy (see notes).
Prepare the sauce: In the meantime, add the tahini, lemon juice, maple syrup, and yogurt to a small bowl. Stir until smooth and homogeneous.
Assemble: Layer the sauce at the bottom of the bowl, top with the roasted vegetables, sprinkle with the crushed pistachios, and enjoy!

Notes

Potatoes: I love the look of small potatoes here with the skin on. Just wash them well before using. If you cannot find small potatoes, use larger ones and chop them to a similar size to the ones shown in the video.

Lentils: I used canned brown lentils for this recipe, make sure to pat dry. Freshly cooked lentils can retain less water than canned, so they might cook faster. All ovens are a little different, so check for crispiness at the 20-minute mark; if you want them a little crispier, stir and cook for a few more minutes.

Crispy Kale: Ovens can vary a bit, and so can the size of bits and pieces of kale, so I would recommend monitoring the first time you make the recipe to avoid burning and adjusting time as needed.

Nut-free: there's a lot of crunch in this recipe; you can skip the pistachios or use pepita seeds instead.

Fan-forced / convection vs conventional ovens: Fan-forced, also called convection, uses a fan to circulate hot air, so it cooks faster and more evenly. If using a conventional oven, increase the temperature by about 35°F (20°C) and rotate the tray halfway through baking.

Nutritional Information - Per Serving