Protein Boost | Sweet Potato & Tofu Fall Dal
with Cashews & Almond Milk
Cooking time
30 minutes
Servings
2/4
Calories
1020 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. It’s fall, and you want dal—a dish that’s as comforting and as colourful as your favourite sweater on a cool night. Chock full of roasted sweet potatoes, cherry tomatoes and cashews, this red lentil concoction uses almond milk for a soft and hearty texture.
We will send you:
- 20g Ginger
- 2 Garlic cloves
- 280g Cherry tomatoes
- 450g Sweet potatoes
- 25g Roasted cashews
- 200g Red lentils
- 100ml Tomato sauce
- 60ml Almond milk
- 1 Block of tofu (non-GMO)
- 12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Almonds • Cashews • Soy • Sulphites
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
5 g
Sodium
620 mg
Total Carb
129 g
Sugars
19 g
Protein
61 g
Fibre
23 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- Halve the tomatoes.
- Mince the garlic.
- Peel and mince the ginger.
Roast the sweet potatoes
- On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Make the dal
- Meanwhile, in a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic, ginger, tomatoes, remaining spices and S&P. Sauté, 2 to 3 min., until fragrant.
- Add the lentils, almond milk, tomato sauce, 3 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 20 to 25 min., until the lentils have softened.
Finish & serve
- To the pot, add the sweet potatoes; stir well.
- Divide the dal between your bowls.
- Garnish with the cashews. Bon appétit!
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