Sweet Potato and Lentil Kebabs :easy to make kebabs that are packed with proteins, nutrients and absolutely delicious. They make perfect party finger food.
These Sweet Potato and Lentil Kebabs are one of my favorite vegetarian kebabs that are so easy to make.This post was originally published in May 2015 and I’m just adding some new pictures today.
We made them for dinner a few days back and this time, I served them in a platter style along with chutney, yogurt dip, banana peppers and some chopped onions.
Since it was our dinner, I also added some flat-bread squares (I just chopped a large flatbread into squares). They were such a super hit and the platter was literally gone in 10 minutes. Hence, I decided to share this idea with you’ll too.
Also, as many of you keep requesting me for easy appetizer recipes for parties, I think these would be a perfect fit.
Also, they can be made a day or two in advance and you can just saute them when needed to serve.
Sweet Potato is one vegetable which is fairly new to my taste-buds but I can definitely say, it’s pretty versatile. It can not only be used in stir fry’s, saute but also as pie fillings, milkshakes, smoothies, and desserts.
They are also extremely rich in sodium, vitamin a, calcium.I’ve previously used them in a recipe for a smoothie but this time, I wanted to try something different and turned them into Sweet Potato and Lentil Kebabs.
They are soft, delicious and can be even frozen for upto 2 weeks. Use them as snack, side, an appetizer or filling for your wraps or burger.
I’m serving them with a fresh mango-cilantro chutney. (Click on Link for the recipe)As we all are getting ready for a memorial day long weekend and BBQ’s, this can be a great addition to your snack or filling for burgers, wraps.
They can be made Vegan by using a vegan yogurt and for the Glutenfree version, you can use any flour or choice. (Below are the pictures from 2015)
Serve them as sides or filling for a wrap or burger. These can be stored in the freezer for upto a month.