Nourishing Curried Lentil & Sweet Potato Bowl

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Big serving of our Curried Lentil Sweet Potato Bowl with a lime for servingA nourishing, hearty bowl that’s perfect when you’re craving takeout but want something healthier instead. Plus, it’s ready in just 30 minutes! Let’s make curry bowls, friends.

Freshly roasted sliced sweet potatoes on a parchment-lined baking sheet

This bowl is inspired by my Coconut Curried Golden Lentils, which are insanely flavorful and ready in 20 minutes. And they pair perfectly with the flavors going on in this dish.

Stirring curried lentils in a large pan for our Curried Lentil Sweet Potato Bowls

In addition to lentils, I decided on cauliflower rice, easy roasted sweet potatoes, and steamed kale. And as an additional sauce, I whipped up a batch of my favorite cilantro chutney – an optional addition but certainly delicious!

Cilantro chutney ingredients in a food processor against a white marble backgroundDrizzling cilantro chutney over a Curried Lentil Sweet Potato Bowl for a nourishing plant-based meal

I hope you all LOVE this bowl. It’s:

Nourishing
Healthy
Easy to make
Customizable
Flavorful
Protein- + Fiber-packed
& Super delicious

This would make the perfect hearty but healthy dinner when you need something on the table fast! It’s incredibly satisfying on its own, but it would also pair well with my 5-Minute Vegan Golden Milk, Curried Butternut Squash Soup, Samosa “Potato Cakes,” or Curried Roasted Cashews.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Top down shot showing a Curried Lentil Sweet Potato Bowl with half of a lime for serving

Nourishing Curried Lentil & Sweet Potato Bowl

An amazingly nourishing, delicious bowl with roasted sweet potatoes, cauliflower rice, curried lentils, and cilantro chutney. Just 30 minutes and SO tasty!
Author Minimalist Baker
Print
Bowls of Coconut Curried Golden Lentils with cauliflower rice, cabbage, kale, cilantro, roasted sweet potato, lime and chimichurri
4.94 from 16 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

POTATOES

  • 1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
  • 2 Tbsp coconut or avocado oil (see notes for oil-free*)
  • 1/4 tsp sea salt

CAULIFLOWER RICE

KALE

  • 1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)

FOR SERVING optional

Instructions

  • Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
  • Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
  • In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
  • Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
  • Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
  • Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
  • Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.

Notes

*For oil-free roasted sweet potatoes, first steam sweet potatoes for 5 minutes in a steamer basket. Then arrange on baking sheet and bake as instructed but only for 15-20 minutes instead of 25.
*Nutrition information is a rough estimate calculated without additional sauces or toppings (i.e. chutney), but calculated with the suggested oil (in this recipe and the curried lentils). If you remove the oil the nutrition comes to ~390 calories, 4.7 g fat, and 3.7 g saturated fat.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 512 Carbohydrates: 74.4 g Protein: 23.9 g Fat: 15.2 g Saturated Fat: 5.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 561 mg Fiber: 26.5 g Sugar: 12.6 g

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  1. Ivan says

    Delicious recipe and while not hard to make but…you definitely need to make the lentils in advance, otherwise it’s too time consuming for a weeknight dinner IMO. The chutney is amazing though (definitely don’t skip adding avocado to it). I also skipped the rice and the kale and just served lentils with the sweet potato wedges and chutney.

  2. Nimisha Narayanan says

    Hello! I just wanted to ask — how is it possible to have 24 grams of protein per serving? The lentils itself seem to have 3-6 grams per serving, and nothing else seems to be protein heavy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nimisha, Thanks for bringing this to our attention. We’ll double check the nutrition and modify, if needed. Cauliflower and kale also supply protein.

  3. Emily says

    Yum + happy body. This is why I love this blog! Thank you Minimalist Baker!!

    This recipe takes a little longer than you’d think, given that the lentils aren’t included in the cook time, and that there’s a fair amount of prep involved. There’s also sort of a lot going on at the same time (like all four burners going, plus potatoes in the oven), which can make for a stressful pre-dinner session – especially if, like me, you’ve got two hangry toddlers underfoot.

    That said- totally worth it.

    To simplify the evening I made the lentils earlier in the day, and a big batch as this portion of the recipe does freeze well. The flavors have more time to come together as well- just wait on the lemon until you are ready to serve. The chutney can also be quickly blended and refrigerated earlier in the day. I use a frozen bag of cauliflower rice for ease, and pre-shred the purple cabbage. For more flavorful kale without the full coconut kale recipe, I’ll pull a little a little of the liquid from the lentils and toss it into the kale after it’s steamed.

    With the lentils, cabbage, and chutney prepped, the kale and cauliflower rice simplified, dinner-time cooking is a streamlined to:

    – prep and bake the sweet potatoes
    – prepare the frozen cauliflower rice according to the package and add oil/curry if desired
    – reheat the lentils, add lemon just prior to serving
    – steam the kale, toss with liquid from lentils
    – assemble

    Now that’s cooking that can easily be done with a glass of your favorite adult beverage in hand! ;)

  4. Sara says

    This is a great recipe, and this comment isn’t exclusive to this recipe, but I don’t like that recipes like this come up under “7-ingredients or less” when one of those “7-ingredients” is actually a completely separate recipe.

  5. Christine says

    This was absolutely delightful! The chutney was definitely icing on the cake. I didn’t have fresh cauliflower, so I steamed and fried some frozen cauliflower rice–definitely a satisfactory substitute. I can’t wait to make this again!

  6. Goelle kemp says

    I made this for dinner tonight as my husband has decided to go vegetarian….it was in his words “really yummy” , all the different flavours went so well together….I will be making this one again

  7. Anne Marie says

    I enjoyed this recipe very much. I’ve shared it with many. I had leftovers at work, and everyone said how great it smelled. My question is, why is the calorie count so high? I used light coconut milk, which is only 40 cal. per 1/4 cup. Lentils are lo-cal. Is the calorie count reflective of the recipe with regular coconut milk, maybe? Just wondering.

  8. Rebecca says

    I’d probably make some of the things the day before because it seemed like it took me forever (ha) but otherwise SO yummy! Packed with flavor. Will definitely be making this again! :)

  9. Carissa says

    I can’t believe how delicious this is! The curry lentils are simple and savory. Add with the sweet potatoes- so delicious. But then you add that cilantro chutney- and it’s shut-the-front-door-fantastic!!!! I love your recipes. I love that I found this website. 5 Stars!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor! We haven’t tried it, but one other reader has and had success with it! If you try it, let us know how it turns out!

  10. Monica says

    I grew up hating sweet potatoes (they made me gag). However, this dish was very good, and I enjoyed how the sweet potatoes complemented the dish. Bravo!!

  11. Sierra says

    Beautiful colorful meal! This was the perfect meal to prepare before yoga tonight, cane home to a yummy nourishing dinner ✨ I made everything except the cauli rice, went with basmati, I’ll make the cauli rice next time! Adding thise sweet potato wedges to my roasted veggie repertoire. The chutney was amazing and it came together so quickly! I’m going to make this my weekly post yoga dinner ?? Thank you!!

  12. Aruna says

    Lentils and rice are one of my go to comfort meals (quite popular in India), and this took it to the next level! So delicious! Followed the recipe mostly as written. The lemon in the lentils is key! Thanks Dana!

  13. Corey says

    Made this dish in its entirety tonight including the cauliflower rice and chutney (Wow!)! Turned out great! I used red lentils and maple syrup which worked well. Also full fat coconut milk – warming and filling on a cool fall evening. Found local ginger to boot! Thanks so much!!

  14. Sophie says

    So delicious! Everyone should go run to make and then promptly eat this right now. Thank you for always making me look good Dana. I know I will impressive friends and family and convicnce people that going vegan is doable if I make one your recipes!

  15. lauren says

    hi! making this recipe now, can’t wait to try! if i am using sotre bought riced cauliflower (trader joes) how much should i use? thanks!

  16. Cassie Autumn Tran says

    This looks like such a perfect recipe! Curried beans have been one of my obsessions lately. Combining them with sweet potatoes and a delicious sauce works so well too!

  17. Katrina says

    I made this last night and it was amazing! The lentils have got to be my favorite new dish—the simple but flavorful sauce is positively delicious! I substituted whole grain jasmine rice for the riced cauliflower, but otherwise made the recipe as suggested. There’s plenty left over for lunch today and I’m excited to eat the leftovers!

  18. Ims says

    Hi, this sounds delicious!!! One quick question, the picture of your cilantro chutney seems to have avocado which is not listed among the ingredients. Am I mistaken? Is it optional?

  19. LaVonne Ray says

    10/19/17 I prepared this today. It is a SPOON-BANGER x 10!!!! Outstanding recipe. I made each part of the recipe exactly as written. Each part was exquisitely seasoned. All the elements put together was visually striking, and tasted like something from a high-end gourmet chef. Dana, you rock!

    I have made many of your recipes and everyone was delicious and easy. You are a blessing in our lives. Thank You!!

  20. Misha says

    Hi! Keep up you’re amazing work! It’s great for encouraging more of us to go vegan….imagine the massive positive effective you have on saving animals and global worming- by your awesome alternative way of cooking- genius!! Well done you…it’s the best thing I’ve seen on the web!

  21. Melany Mack says

    I have tried many of your recipes, and each one is better than the last! Yes, I did buy your cookbook too, and have been telling all my friends they need it too. Yesterday we made your One Pot Kale & Sweet Potato Curry. It was unbelievably tasty. Thank you for providing such healthy, tasty recipes for us!