This One Pot Dinner Will Save Your Busy Nights! | Vegan and Vegetarian Dinner

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories and can add a nutty flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and has a longer shelf life.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

Strip the leaves from a few stems of kale and set aside.

Dice sweet potatoes into roughly 1/2 inch cubes or smaller for quicker cooking.

Chop cilantro and set aside for later; it's optional.

Prepare a spice mixture in a small bowl with oregano, garlic powder, onion powder, black pepper, salt, ground coriander, ground cinnamon, and ground nutmeg, along with a small amount of red pepper flakes; whisk together and set aside.

Heat olive oil in a skillet over medium heat.

Add cubed sweet potatoes to the skillet and cook for about 5-6 minutes, flipping them every 1 to 1.5 minutes to caramelize the outside without overcooking the inside.

Add the spice blend to the sweet potatoes and toast for about 1 minute.

Pour in vegetable stock, scraping the bottom of the skillet to loosen any caramelized bits (fond).

Stir in cashew cream for a creamy texture.

Add cooked lentils and kale to the skillet; mix well.

Zest the lemon into the skillet, then slice and squeeze in the juice, adding half first and tasting before adding more.

Top the dish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary