Description
This Sheet Pan Sweet Potato Scallion Pancake is a delicious and nutritious vegan and gluten-free dish perfect as a savory snack or light meal. Combining tender red lentils and shredded sweet potato with aromatic spices, scallions, and a hint of heat, it is baked to perfection with a crispy golden edge and topped with marinara sauce and fresh parsley.
Ingredients
Main Ingredients
- 1 cup red lentils
- 1 medium orange sweet potato, peeled and shredded
- 3 scallions, chopped
- ½ cup marinara sauce
- ½ teaspoon chopped fresh parsley
- Flaky sea salt for garnish
Spices and Seasonings
- 2 garlic cloves, pressed
- Pinch cayenne pepper or red pepper flakes (to taste)
- Salt and pepper to taste
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/3 teaspoon paprika
- Pinch white pepper
- ½ teaspoon turmeric
Other Ingredients
- 3 tablespoons olive oil, divided
- ¼ cup unflavored unsweetened plant milk, or more as needed
- 1 teaspoon baking powder
Instructions
- Prepare the Lentils: Rinse the red lentils thoroughly under water. Place them in a medium bowl and cover with fresh water. Allow the lentils to soak while you prepare the other ingredients to soften them for cooking.
- Cook the Lentils: Drain the soaked lentils and place them in a small saucepan with 2 cups of fresh water. Cook over medium-low heat for 10–15 minutes until tender. Drain any excess water and remove from heat, allowing them to cool for 10 minutes.
- Cook the Sweet Potato: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the shredded sweet potato and cook for about 5 minutes until slightly softened. Stir in the pressed garlic cloves, salt, pepper, and cayenne or red pepper flakes to taste. Cook for an additional 2 minutes to combine flavors. Meanwhile, preheat your oven to 375°F (190°C).
- Make the Batter: Add the cooled lentils to a food processor along with Italian seasoning, garlic powder, onion powder, white pepper, salt to taste, plant milk, baking powder, and turmeric. Blend until the mixture is smooth and well combined.
- Combine Mixtures: Transfer the sweet potato mixture to a large bowl and mix it with the lentil batter and chopped scallions thoroughly to ensure an even distribution of ingredients.
- Bake the Pancake: Line a sheet pan with parchment paper or lightly grease it. Pour the combined mixture evenly into the pan and spread it out flat. Bake for 20–30 minutes until the edges are browned and the pancake is cooked through.
- Add Toppings and Finish Baking: Carefully remove the sheet pan from the oven and spread the marinara sauce evenly over the top. Return the pan to the oven and bake for an additional 10 minutes to warm the sauce and meld the flavors.
- Garnish and Serve: Remove from the oven and sprinkle chopped fresh parsley and flaky sea salt on top. Let it cool slightly before cutting into squares and serving. Enjoy warm.
Notes
- Use a food processor to get a smooth lentil batter without lumps.
- Adjust the cayenne or red pepper flakes to suit your spice preference.
- If the batter is too thick, add a little more plant milk to achieve a spreadable consistency.
- Ensure sweet potatoes are shredded finely for better texture and even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in an oven or skillet for best texture.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
