MOROCCAN-SPICED SWEET POTATO AND LENTILS
This Moroccan-Spiced Sweet Potato And Lentils bowl brings tender roasted sweet potato, hearty green lentils and warm ras el hanout spices for a satisfying and anti-inflammatory dish. A drizzle of olive oil enhances the natural sweetness of the potato, while the lentils add plant-based protein and fibre. Each spoonful combines earthy spices with comforting texture, making it perfect as a nourishing lunch, side or light dinner. Ready in under 30 minutes and entirely gluten‑ and dairy‑free, it’s a wholesome, quick and easy way to boost energy and support digestion. Ideal for plant-based diets and those seeking bold yet healthy flavours.
RECIPE CATEGORY
Lunch, Dinner, Side, Snack
SERVING SIZE
1
CUISINE
Moroccan, African, Mediterranean
PREPARATION/TECHNIQUES
Roast, One‑Pot Wonders
OCCASION/HOLIDAY
Fall, Potluck, Ramadan, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat/Gluten‑Free, Low/No Sugar, Healthy, Low Fat, Low Sodium, Organic, Quick & Easy, High Fibre, Kid Friendly
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Moroccan-Spiced Sweet Potato And Lentils:
- ½ medium sweet potato
- ½ cup cooked green or brown lentils
- ¼ tsp ras el hanout
- 1 tsp olive oil
- Fresh parsley or coriander (Optional garnish)
FULL NUTRITIONAL INFORMATION
- Calories: 435.8 kcal
- Fat: 5.6 g
- Saturated Fat: 0.8 g
- Carbohydrate: 74.3 g
- Sugar: 4.7 g
- Sodium: 42.8 mg
- Fiber: 12.5 g
- Protein: 24.8 g
- Calcium: 58.1 mg
- Iron: 6.9 mg
- Potassium: 884.1 mg
PREPARATION
These steps are followed for the preparation of Moroccan-Spiced Sweet Potato And Lentils:
- Preheat: Preheat oven to 200 °C (fan 180 °C / 400 °F).
- Prepare Sweet Potato: Toss sweet potato in a baking tray with olive oil and ras el hanout, ensuring cubes are evenly coated.
- Roast Sweet Potato: Roast for 20 to 25 minutes, turning once halfway, until edges are golden and centres are tender.
- Warm Lentils: Warm lentils if chilled, use leftover or canned, drain and rinse them.
- Combine Ingredients: Combine lentils and roasted sweet potato in a bowl; stir gently to blend flavours while still warm.
- Garnish: Garnish with chopped parsley or coriander before serving.
PREP TIME
5 minutes
COOKING TIME
25 minutes
TIPS
- Cut Sweet Potato: Cut sweet potato into even cubes (~1 cm) to ensure uniform cooking.
- Use Pre-Cooked Lentils: Use pre-cooked lentils (from a batch or can) for speedy prep—just reheat or serve cool.
- Substitute Spices: If ras el hanout is unavailable, blend equal parts cinnamon, cumin, coriander and ginger.
- Ease Cleanup: Roast on a lined baking tray to ease cleanup.
- Allow Flavours To Merge: Let the bowl sit for a few minutes post-roasting to allow flavours to merge.
VARIATIONS
- Add Extra Veg: Include diced bell peppers or zucchini during roasting.
- Protein Boost: Top with crumbled feta (omit for vegan) or a poached egg.
- Nutty Crunch: Sprinkle with toasted almonds or pumpkin seeds for texture.
- Spicy Kick: Stir in a pinch of chilli flakes or smoked paprika.
- Creamy Twist: A Dollop of tahini or Greek yoghurt adds richness.
PREPPING AND STORAGE
- Refrigerator: Store components separately, sweet potato and lentils in airtight containers for up to 3 days. Assemble just before eating for the best texture.
- Freezer: Freeze roasted sweet potato only, up to 1 month. Thaw overnight in the fridge; combine with fresh lentils and reheat. Do not freeze the assembled bowl.
- Make‑Ahead: Roast sweet potato in batches and cook lentils ahead. When ready, reheat in the oven or microwave and assemble for a warm, effortlessly nourishing bowl.