As we start to settle into 2021 slowly (some slower than others, judging by how long it’s taken Joanna to edit and publish this post!), it’s clear that some things are staying the same for a while. One of my biggest struggles this past year was finding that balance of a quick and somewhat healthy lunch when I am working on projects at home (or when I’m at my full-time job, flying around). One of my favorite, quick eats is baked sweet potatoes, so I’m sharing how I turn them into a delicious, east lunch with a preserved lemon sauce. Sweet potatoes are incredibly versatile, and once they are in the oven, relatively hands-off. Plus, bonus, they tend to please most.
The star ingredient in this month’s recipe is preserved lemons. Preserving lemons got its start in Morrocco, where they are used in many traditional dishes. These bright, briny, and floral lemons complement a range of eats (and cocktails such as Gin and Tonics and Bloody Marys). Their application with this month’s recipe offers a bright addition to the sweet potatoes’ warm flavors and balances the little heat added by red pepper flakes.
Baked Sweet Potatoes with Preserved Lemon Sauce — an Easy Lunch Recipe
- 2-3 medium-sized sweet potatoes, scrubbed
- Olive oil or avocado oil
- 1 cup greek yogurt
- 1 tbsp minced preserved lemons, pulp removed — I’ll be sharing my personal recipe shortly on my blog, but in the meantime these are really tasty
- 1/2 tsp smoked Paprika
- 1/4 tsp ground pepper
- 1 tsp olive oil
- Fresh dill or mint leaves
- Red pepper flakes (optional)
- Flaky salt
Preheat the oven to 400 degrees. Halve the scrubbed sweet potatoes and turn cut side facing down. Pierce the backs of the potatoes several times with a fork. Turn over and liberally oil the sweet potatoes’ cut sides, arrange them cut side down on a parchment-lined baking sheet, and bake for 30-45 minutes or until fork-tender.
Pro tip: Baking the sweet potatoes cut-side down creates a tasty caramelized layer, while splitting them helps speed up the cooking time. It’s a win-win.
In a small bowl, combine the greek yogurt, Paprika, preserved lemons, black pepper, and olive oil. Refrigerate until ready to use. Plate the sweet potatoes cut side up, dollop with the preserved lemon sauce, top with fresh dill or mint, and sprinkle on the flaky salt and red pepper flakes (optional, but we could all use a little spice in our lives).
And the best part about this easy vegetarian meal idea? The entire dish can be made ahead and stored for the next day! It is simple, filling, and offers a break from the palate fatigue from the everyday WFH/online-learning lunches. We hope you love it!
Looking for more easy lunch ideas to try out? Try these:
- My Easy Ramen Recipe Made with Pantry Staples
- Chickpea + Seed + Kale Salad with Miso Yogurt Vinaigrette Recipe
- My Easy Pantry Pasta Recipe
- Recipe // Healthy Veggie Sushi Rolls
- Winter Kale Salad