Description
A delicious plant-based one-pan dinner recipe that’s ready in 40 minutes and sure to impress! Continue reading for this Sheet Pan Smashed Potatoes with Crispy Lentils and Broccoli recipe.
Ingredients
1 cup cooked (or canned) lentils
10-15 mini potatoes (depending on size)
3 cups broccoli florets
1 Tbsp olive oil
Salt and pepper, to taste
¼ tsp garlic powder
¼ tsp Italian seasoning
Sauce:
3 Tbsp olive oil
1 small shallot, finely diced
Salt, to taste
1 tsp Dijon mustard
1.5 Tbsp lemon juice
Instructions
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Boil potatoes in water for ~8 minutes, or until they pierce with a fork.
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Place boiled potatoes on a sheet pan and smash gently with a fork. Add broccoli florets and lentils to the pan.
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Drizzle with olive oil, season with salt, pepper, garlic, and Italian seasoning
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Bake for ~20 minutes at 425F, or until potatoes and lentils are crispy and broccoli is cooked.
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Meanwhile, make finishing sauce by mixing the sauce ingredients. Drizzle sauce over cooked sheet pan contents. Serve immediately.
- Prep Time: 10
- Cook Time: 20