Name: Traybake with sweet potato and mandarin almond dressing
Prep time: 10 min
Total time: 50 min
Yield: 1
Ingredients: 1⁄2 tsp Cinnamon; 1⁄2 tsp Cumin Ground; 1 piece Sweet potato; 1⁄2 Tbsp Olive oil; 1⁄4 tsp Cardamom; 1⁄2 piece Winter carrot; 1 1⁄2 piece Tangerines; 1⁄4 tsp Ground cloves; 1⁄2 piece Orange sweet pepper; 75 g Lentils; 1 Tbsp Almond flour; 1 1⁄2 piece Tangerines

Nuts

Fruit

Legumes

Citrus

De Vegan Fijnproever

Ice machine

Dinner

This dish is part of my "Taste the rainbow" series! This dish is (almost) completely orange and nice and easy!

Vegetarian

Vegan

Traybake

Dressing

Traybake with sweet potato and mandarin almond dressing

Preheat the oven to 200 degrees. Peel the carrot and cut into slices. Cut the sweet potato into cubes (peel in advance if necessary). Cut the bell pepper into strips. Peel the mandarin and remove the wedges. Place the carrots, sweet potato and mandarin wedges in an oven dish, along with a splash of olive oil, cinnamon, cumin, cloves and cardamom. Put in the oven for 30 minutes.

Meanwhile, cook the lentils until tender.

Squeeze the tangerines for the dressing and mix with the almond flour

Remove the vegetables from the oven after 30 minutes. Spoon in the lentils and dressing and fry for another 10 minutes (or longer, depending on how cooked the sweet potato is).

Traybake with sweet potato and mandarin almond dressing

Traybake with sweet potato and mandarin almond dressing

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Macros(per serving)

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