Sheet Pan Sweet Potato Scallion Pancake
A healthy alternative to heavier dishes.
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Most of us know and love the old favorite of scallion pancakes. But, this is a lower carb take on that concept, baked instead of fried and filled with veggies. This one also has an Italian flavor thanks to some marinara sauce spread on top.
The base of this pancake is cooked red lentils and shredded sweet potato. There’s also plenty of scallions in the mix as well, which give the “pancake” lots of flavor.
This is spread on a lined sheet pan and then baked until it’s firmer.
Then the sauce goes on top and it goes back into the oven for 10 more minutes. A sprinkle of flaky sea salt and parsley on top is the extra touch the brings out even more flavor.
As written this recipe is vegan, gluten-free, grain-free, and nut-free. But, if you want to add protein in the form of eggs or cheese you can easily do so. I have found this recipe especially good with a bit of parmesan cheese on top.
Cut into squares to serve and have it alongside salad, steamed veggies, or anything else. Because this is a fusion recipe it pairs well with foods from all around the world. If you’re looking for a lower carb recipe with tons of flavor this sheet pan sweet potato scallion pancake has you covered.
Sheet Pan Sweet Potato Scallion Pancake
Diet: Vegan Gluten-Free
Ingredients
- 1 cup red lentils
- 3 tablespoons olive oil, divided
- 1 medium orange sweet potato, peeled and shredded
- 2 garlic cloves, pressed
- Pinch cayenne pepper or red pepper flakes (to taste)
- salt and pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 teaspoon paprika
- pinch white pepper
- 1/4 cup unflavored unsweetened plant milk, or more as needed
- 1 teaspoon baking powder
- 1/ 2 teaspoon turmeric
- 3 scallions, chopped
- 1/ 2 cup marinara sauce
- ½ teaspoon chopped fresh parsley
- flaky sea salt for garnish
Preparation
- Rinse lentils in water. Add lentils to medium bowl and cover with fresh water. Let soak while you prepare other ingredients.
- Drain lentils and place them in a small sauce pan with 2 cups water. Cook over medium low for 10-15 minutes or until tender. Drain if there is water remaining in the pan. Remove from pan and allow to cool for 10 minutes.
- Heat 2 tablespoons olive oil in medium skillet. Add shredded sweet potato. Cook for 5 minutes.
- Add garlic, salt, and pepper to potato. Stir and cook for 2 minutes. Preheat oven to 375˚F.
- Add lentils to food processor along with Italian seasoning, garlic and onion powders, white pepper, and salt to taste. Add milk and baking powder and blend until smooth.
- Combine sweet potato mixture with lentil mixture and scallion. Pour into lined sheet pan and bake for 20-30 minutes or until browned around the edges.
- Carefully remove from oven and spread marinara sauce on top. Return to oven for 10 minutes.
- Top with fresh parsley when ready to eat. Cut into squares to serve.
Recipe adapted from We Cook Vegan.