I have to admit, I was crushed when I found out lentils are “black listed” in the Paleo lifestyle… I loved my Lentil Walnut Loaf! So I decided I wanted to keep it, but modify it to have it be Paleo friendly… so out goes the lentils and bread crumbs and in goes sweet potatoes and almond meal.
I don’t know if I quite like it as much, but it’s still good!
So here’s the changes I made (in red):
- 2 cups cooked and lightly mashed sweet potato (about 1 large)
- 1 large yellow onion
- 1 large carrot
- 1 stalk celery
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1 cup almond meal
- 3/4 cup chopped walnuts
- 1 egg white
- 1 tsp oregano
- 1 tsp chili flakes
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- for topping—
- 2 tbsp ketchup or BBQ sauce
- 1 tbsp pure maple syrup or Honey
- 1 tbsp balsamic vinegar
Preheat your oven to 350 degrees.
Cook sweet potatoes as desired. I diced small (with skin) and boiled until soft. Drain and slightly mash so there’s still chunks of sweet potato.
While sweet potato is cooking, prepare your veggies. Chop the onion, grate the carrot and dice the celery. Saute the onion and celery in the olive oil over medium high heat for six minutes, or until tender, not caramelized. Add the garlic and carrot and cook for about another four minutes.
Toast the walnuts in the oven for six to seven minutes. Add them to the onion/carrot/garlic mixture on the stove and stir well.
Add the oregano, chili flackes, salt and pepper as well and then take the mixture off the stove and transfer to a large bowl.
Add the almond meal, egg white and cooked sweet potato and toss well. Press mixture into a parchment paper lined loaf pan and set aside while you make the topping.
In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of loaf. Bake for 40 minutes, allow to cool and then lift out of pan and cool on a plate.
NUTRITIONAL INFO Per Serving
- Calories 306
- Fat 15 g
- Carbs 37 g
- Fiber 5 g
- Sugar 12 g
- Protein 7 g