Medium-sized sweet potatoes, peeled and diced
Coconut oil, melted
Maple syrup
Vanilla extract
Ground cinnamon
Nutmeg
Salt
Unsweetened soy beverage
Powdered soy beverage
Oat flakes
Pecans
Red lentils, cooked
Almond flour
Hemp seeds, shelled
Plain Greek yogurt
Preheat the oven to 190 °C (375 °F). Lightly grease a 33 cm x 23 cm (13″ x 9″) mold.
In a large saucepan filled with water, boil the sweet potatoes for 20 minutes or until they are soft. Drain and return to saucepan.
Add the oil, maple syrup, vanilla, cinnamon, nutmeg, salt, soy beverage, and soy powder to the sweet potatoes. Mash until the texture is smooth. Transfer into the mold.
In a large bowl, mix together the oat flakes, pecans, lentils, almond flour, hemp seeds, oil, maple syrup, and cinnamon.
Cook in the oven for 15 to 20 minutes or until the crumble is golden.
Spread the protein-rich crumble evenly on top of the sweet potato puree. Serve with a spoonful of Greek yogurt.
