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Sheet Pan Smashed Potatoes with Lentils and Broccoli


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.

I’m always on the hunt for quick and easy dinner recipes. I LOVE sheet pan recipes for the ease and set-it-and-forget-it style of cooking. Simply throw your ingredients on to the pan and your meal basically cooks itself.

I also love recipes using plant-based sources of protein. There are so many health and environmental benefits to swapping your meat for a plant-based protein source at least once per week, read more about that here, but vegetarian sheet-pan recipes are harder to come by.

That’s what inspired this Sheet Pan Smashed Potatoes with Crispy Lentils and Broccoli recipe.

The heart of this recipe is the crispy smashed potatoes. Mini potatoes work best in this dish because of their size, flavour and quick-cooking time.

I use mini-potatoes from the Little Potato Company – they’re pre-washed and really simple to add to any meal! You need to boil the potatoes for about 8 minutes, or until they pierce easily with a fork. Alternatively, you can microwave them to the same doneness. All you need is to cook them enough to be able to smash them with a fork.

The protein source in this recipe is lentils, a versatile high fibre plant-based protein. Lentils have a speedy cooking time, making them a staple in my kitchen. For this recipe, cook your lentils ahead of time to save even more time in the kitchen, or use canned lentils for a ready-to-eat option. Just rinse and pat dry before adding to the pan.

Lastly, broccoli adds a pop of colour and keeps this meal balanced. Not a broccoli fan? Swap for cauliflower or your favourite roasting veggie.

After roasting the potatoes, lentils and broccoli for about 20 minutes, you’ll finish it off with a delicious finishing sauce. Yum!

Sheet Pan Smashed Potatoes with Crispy Lentils and Broccoli

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

How to make it:

  1. Boil potatoes in water for ~8 minutes, or until they pierce with a fork.

  2. Place boiled potatoes on a sheet pan and smash gently with a fork. Add broccoli florets and lentils to the pan.

  3. Drizzle with olive oil, season with salt, pepper, garlic, and Italian seasoning

  4. Bake for ~20 minutes at 425F, or until potatoes and lentils are crispy and broccoli is cooked.

  5. Meanwhile, make finishing sauce by mixing the sauce ingredients. Drizzle sauce over cooked sheet pan contents. Serve immediately.

Makes 2 servings.

Time: 30 minutes.

More Real Good Sheet Pan Recipes:

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