MOROCCAN SPICED SWEET POTATO AND LENTILS
The Moroccan Spiced Sweet Potato and Lentils is a wholesome and flavour-packed recipe that celebrates the richness of plant-based ingredients. The tender cubes of roasted sweet potato are tossed with aromatic ras el hanout, filling the kitchen with warm and earthy notes. It is paired with protein-rich green lentils, which strike the perfect balance between hearty comfort and nourishing simplicity. A drizzle of olive oil enhances the natural sweetness of the sweet potato, while fresh parsley or coriander adds brightness to every bite. It is high in fibre and naturally gluten-free. This Moroccan Spiced Sweet Potato and Lentils is satisfying, nourishing, and supports both energy and digestion, whether enjoyed as a light dinner, a vibrant side dish, or a nutritious lunch, which delivers bold Moroccan-inspired flavours in less than 30 minutes, making healthy eating easy, delicious and effortlessly elegant.
RECIPE CATEGORY
Lunch, Dinner, Side
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
Bowl
INGREDIENTS
- 100 grams | 3.53 ounces | ½ medium sweet potato, diced
- 100 grams | 3.53 ounces | ½ cup cooked green lentils
- 0.60 grams | 0.02 ounces | ¼ teaspoon ras el hanout
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon olive oil
- 4 grams | 0.14 ounces | 1 tablespoon fresh parsley (optional garnish)
- 4 grams | 0.14 ounces | 1 tablespoon fresh coriander (optional garnish)
FULL NUTRITIONAL INFORMATION
- Calories: 238 kilocalories
- Protein: 9.3 grams
- Carbohydrate: 38.6 grams
- Sugar: 5.9 grams
- Fibre: 11.2 grams
- Fat: 4.8 grams
- Saturated Fat: 0.7 grams
- Sodium: 28 milligrams
- Potassium: 759 milligrams
- Calcium: 50 milligrams
- Iron: 3.9 milligrams
PREPARATION
These steps are followed for the preparation of Moroccan Spiced Sweet Potato and Lentils:
- Preheat: Preheat the oven to 200 degrees Celsius so that it reaches the right temperature for roasting.
- Prepare Sweet Potato: Place the diced sweet potato cubes into a baking tray. Drizzle with olive oil and sprinkle with ras el hanout. Toss gently until every cube is evenly coated with oil and spice.
- Roast Sweet Potato: Roast the prepared sweet potato in the oven for 20 to 25 minutes. Turn the cubes once at the halfway mark to ensure that all sides develop golden edges while the centres become soft and tender.
- Warm Lentils: If you are using lentils that have been refrigerated, warm them gently. If you are using canned lentils, drain and rinse them well before use.
- Combine Ingredients: In a large bowl, add the roasted sweet potato and warm lentils. Stir carefully while the ingredients are still warm to allow the flavours to merge.
- Garnish: Finish the dish by garnishing with freshly chopped parsley or coriander. Serve warm and enjoy the vibrant Moroccan-inspired flavours.
PREPARATION TIME
5 minutes
COOKING TIME
25 minutes
TIPS
Here are some helpful tips for Moroccan Spiced Sweet Potato And Lentils:
- Cut Sweet Potato: Cut the sweet potato into even cubes to ensure uniform cooking.
- Use Pre-Cooked Lentils: Use pre-cooked lentils (from a batch or can) for speedy preparation and 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 Vegetables: 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 refrigerator, so combine with fresh lentils and reheat. Do not freeze the assembled bowl.
- Make‑Ahead: Roast sweet potatoes in batches and cook lentils ahead. When ready, reheat in the oven or microwave and assemble for a warm and effortlessly nourishing bowl.
