Roasted Spiced Sweet Potato and Lentil Chaat

Preheat your oven to 400 deg F (200 deg C).

Toss the cubed sweet potatoes with the olive oil, a pinch of cumin, and a dash of chili powder until evenly coated.

Spread them on a parchment-lined baking sheet and roast for 20-25 minutes until the edges are caramelized and tender when pierced with a fork.

In a small bowl, gently fold the warm roasted sweet potato cubes with the cooked lentils.

Season with a squeeze of fresh lime juice, a pinch of chaat masala, and a handful of freshly chopped cilantro.

The sweet potato provides a creamy, earthy base while the lentils add a pleasant bite.

Serve immediately while warm, ensuring the acidity of the lime cuts through the natural sweetness of the potato.