Healthy bowl of Lentils, Beauregard Sweet Potato, Roast Onions & Creme Fraiche

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




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