Brown Butter Lentil and Sweet Potato Salad by Halocooks

Ingredients

• 2 large sweet potatoes, cubed
• 1 tbsp ras el hanout
• 1.5 cup brown lentils, cooked
• 4 tbsp unsalted butter
• 1/2 cup goat cheese, crumbled
• 1/4 cup pomegranate seeds
• 1/4 cup pepitas
• 4 large eggs
• 2 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, ras el hanout, and salt on a baking sheet.
2. Roast sweet potatoes for 25-30 minutes until tender and caramelized at the edges.
3. Melt butter in a small skillet over medium heat, swirling constantly until it turns golden brown and smells nutty, about 5-7 minutes.
4. Toast pepitas in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
5. Combine roasted sweet potatoes and cooked lentils in a large bowl, drizzling with the warm brown butter.
6. Fry eggs in a separate pan to desired doneness, about 3 minutes for over-easy.
7. Assemble bowls by topping the lentil-potato mixture with crumbled goat cheese, pomegranate seeds, toasted pepitas, and a fried egg.