I had never been a fan of sweet potato until I discovered Beauregard sweet potatoes with their dark red-orange skin and sweet, orange flesh. They are quickly becoming a staple in our home.
This bowl was made with left overs in the fridge, and its neither Greek or Italian in style, but I thought the combinations made a delicious quick recipe to share!
What you need (2 people):
1 cup cooked lentils
1 large Beauregard sweet potato (baked in foil for 45 minutes, pealed and then cubed)
1/2 cup roasted red onions
1 Tbs creme fraiche
Handful of micro greens
A drizzle of olive oil