Cheesy Lentil & Sweet Potato Protein Veggie Bake

Looking for a hearty, protein filled vegetarian oven-baked recipe, that's extra comforting, satisfying, and delicious?

Yes? Well this is the recipe for you.

This vegetarian oven-baked dinner is loaded full of flavour, and can be served as a main, or side dish.

The cheese topping makes this dish extra comforting, and has quickly become a family favourite.

This nutrient dense oven-baked recipe is loaded with sweet potato, cauliflower, carrot, chickpeas, lentils, lots of yummy herbs, and cooked in a tomato sauce.

It is a fantastic gluten-free and grain-free dinner, and is sure to satisfy.

We are obsessed with this recipe, and we really hope you enjoy it, too.

Happy Cooking!

The Chai Home 😋

INGREDIENTS

• 3x cups of cooked Lentils -. Colour of your choice

• 1x Orange Sweet Potato - diced into 1cm cubes

• 1x large Carrot - sliced into lengthway quarters and then finely diced

• 1x small head of Cauliflower - finely minced

• 200g of canned Chickpeas - drained

• 1x large White Onion

• 6x large Cloves of Garlice - crushed & finely diced

• 135g of Tomato Puree

• 2x tbsp of Soy Sauce

• 1x tbsp of Balsamic Vinegar

• 3x cups of Water

• 2x large pinches of Sea Salt

• 2x large pinches of Cracked Black Pepper

• 3x heaped tsp of Dried Oregano

• 1x heaped tsp of Garlic Powder

• 1x heaped tsp of Sweet Paprika

• 2x Fresh Bay Leaves

• 2x tbsp of Olive Oil

For the Cheese Topping

• 500g of Cream Cheese

• Large handful of grated Cheddar or Guoda Cheese

• Heaped dollop of Extra Thick Cream

• Large pinch of Sea Salt & Cracked Black Pepper

Toppings

• Handful of grated Parmesan Cheese

• Pinch of Cracked Black Pepper

METHOD

In a large skillet or large frying pan add the oil and heat on a high heat.

Once the oil is hot add in the onion, garlic, sweet potato, and carrot. Stir and sauté for 1 minute, before adding in the seasoning and herbs.

Mix ensuring you coat everything well.

Reduce to a medium-low heat.

Now add in the cauliflower and coat it with all the herbs & seasoning.

Add the tomato puree and water. Mix and bring to a simmer. Once simmering turn the heat to low.

Cook for 10 minutes before adding in the Chickpeas and cooked lentils. Give everything a good stir.

Stir occasionally and cook on a low heat for 20 - 30 or until the veg is tender.

Preheat the oven to 250C.

While it's simmering go ahead and make the cheese topping.

To a bowl add all of the cheese topping ingredients, and mix together.

Put to one side until needed.

Once your vegetables are tender turn off the heat, and transfer to a deep oven dish.

Top with the cream cheese mixture, and evenly spread it out.

Top with the parmesan and cracked black pepper, and place on the top shelf of the oven.

Bake for 20 minutes until golden.

Serve and enjoy!