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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put 1 cup split red lentils into a large bowl and cover with 3 cups just-boiled water; let sit 20 minutes, then drain and return to the bowl. Meanwhile, preheat oven to 350°F and line a 9x13-in. baking dish with parchment, leaving an overhang on the two long sides. Add 4 slices bacon, cut into 1/4-in. pieces, and 1 red onion, chopped, to a large skillet and cook over medium, stirring, until the bacon fat has rendered and the onion is soft, 7 to 8 minutes. Add 2 cups peeled and shredded sweet potato and cook, stirring, for 2 minutes. Fold into the lentils, along with 1/2 cup pumpkin seeds, finely chopped. Lightly beat 6 large eggs and add to the lentil mixture along with 1 cup coarsely shredded extra-sharp cheddar. Transfer mixture to prepared pan and spread into an even layer. Cover with foil and bake for 30 minutes. Remove the foil and cook for 10 minutes more. Let cool completely, then cut into shapes.

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Tips

Freeze cooked and cooled pieces on a baking sheet, then transfer to an airtight container for up to 3 months. For the next day's lunch, pack frozen or chilled sweet potato cakes in airtight containers and refrigerate overnight.

MORE SWEET POTATO LUNCHES

Sweet Potato Quesadillas (mashed sweet potato + shredded cheese + tortilla; cooked in a skillet)Roasted Sweet Potato Pita (sweet potato fries + hard-boiled egg + lettuce + hummus + pita)Sweet Potato Toast (toasted sweet potato slices; topped with mashed avocado or cottage cheese and fruit)Sweet Potato Mac ’n’ Cheese (mac ’n’ cheese + cooked sweet potato chunks; packed warm in a thermos)

Nutrition Facts

337 calories; 18 g total fat; 7 g saturated fat; 303 mg sodium. 24 g carbohydrates; 5 g fiber; 3 g sugar; 19 g protein; 148 mg calcium; 3 mg iron;

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