Sweet Potato Lentil Bowls

These Sweet Potato Lentil Bowls are a wholesome, flavour-packed meal loaded with roasted sweet potatoes, hearty black lentils, tangy quick-pickled carrots, creamy feta, crunchy pepitas, and a bright herb yogurt dressing. Every bite is a delicious balance of sweet, savoury, creamy, and crunchy, making these nourishing bowls perfect for meal prep, healthy lunches, or satisfying weeknight dinners.

Bowls are big. The good news is that most bowl recipes are simple to make and easy to customize. In the mood for Tex-Mex flavours? Try this mouthwatering Chicken Burrito Bowl, it contains all the flavours of your favourite burrito… unwrapped. Feeling that sushi crave? Try this Salmon Poke Bowl Recipe with soy marinated salmon, edamame, avocado, and cucumber.

Sweet Potato Lentil Bowls

These Sweet Potato Lentil Bowls are fall in a bowl. Vibrant orange roasted sweet potatoes and carrots mingle with black lentils for a satisfying, high protein meal. Top it all off with crumbled feta cheese and an incredible creamy and tangy apple cider vinegar dressing.

Each component is simple to make and easy to scale up if you’re looking to meal prep for the week. While the sweet potatoes are roasting in the oven (or air fryer), make the brine for the quick pickled carrots and cook the lentils.

The whole recipe takes less than 20 minutes of prep time and 30 minutes of cook time, depending on how quick you are. 

The result is a delicious bowl with layers of sweet and tangy fall flavours. This vegetarian Sweet Potato Lentil Bowl is gluten free and can be made vegan with dairy free feta and Greek Yogurt substitutions.

Ingredients for Sweet Potato Lentil Bowls

For this recipe you will need a large pot, a colander, a small saucepan, a large and small mixing bowl, a whisk, measuring cups and spoons, a cutting board, a sharp knife, a vegetable peeler, an air fryer or large baking sheet, parchment paper, and four serving bowls.

• Sweet Potatoes
• Olive Oil
• Sea Salt
• Black Pepper
• Black Lentils
• Water
• Carrots
• Apple Cider Vinegar
• Sugar
• Plain Greek Yogurt
• Lemon
• Dijon Mustard
• Garlic
• Sage
• Thyme Leaves
• Ground Coriander
• Crushed Red Pepper Flakes
• Feta Cheese
• Red Onion
• Pepitas

Sweet Potatoes have smooth reddish-brown skin with an overall smooth shape. They have a sweet flavour and come in three varieties (white, orange, and purple) which have different nutritional benefits according to colour. Use orange sweet potatoes for this recipe.

Not all lentil varieties are created equal. For lentil bowls, choose either French green (Puy) lentils or black beluga lentils. Unlike red or green lentils, they keep their shape and firm texture during cooking.

Toast, then add your favourite nut in place of (or in addition to) toasted pepitas and feel free to add your favourite fresh herbs in the dressing or to finish the bowls.

How to Make Sweet Potato Lentil Bowls

Cook the Lentils

To cook the lentils, add 6 cups water to a large pot, then add the 2 tablespoons Kosher salt and the black lentils.

Bring to a boil over medium-high heat then reduce the heat to low. Cover and simmer lentils for 20–25 minutes, or until they are tender but still slightly firm. Don’t worry if all the water isn’t absorbed. Drain the lentils and rinse them with cold water. Set aside.

Make Quick Pickled Carrots

To quick pickle the carrots, place the apple cider vinegar, water, sugar, and sea salt in a small saucepan. Bring the brine to a boil, then reduce the heat to low.

Add the diced carrots and cook for 2–3 minutes. Remove from the heat and allow the carrots to cool in the pickling liquid.

Roast the Sweet Potatoes

To roast the sweet potatoes, peel then cut them into similar size cubes. Place them in a large bowl then drizzle with the olive oil. Season sweet potatoes with salt and freshly ground black pepper, then toss until evenly coated.

Air fryer: Preheat the air fryer to 400°F. Arrange the sweet potatoes in an even layer and cook for 12–15 minutes, shaking the basket halfway through. Do not overcrowd the air fryer; cook in batches as needed.

Oven: Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spread the sweet potatoes in a single layer. Roast for 25–30 minutes, or until tender and lightly browned and charred around the edges.

Make the Dressing

To make the dressing, whisk the Greek yogurt, olive oil, apple cider vinegar, lemon juice and zest, Dijon mustard, garlic, sage, thyme, coriander, kosher salt, black pepper, and crushed red pepper flakes together in a small bowl.

Whisk in cold water, 1 tablespoon at a time, until the dressing reaches your desired consistency. The recipe makes about 1 cup of dressing, or approximately ¼ cup per bowl.

Assemble the Sweet Potato Bowls

Toast the pepitas for a few minutes in a dry skillet over medium heat to bring out their nutty flavour. If you have fresh parsley, chop a handful and set aside.

Assemble the bowls by dividing the lentils among four low pasta bowls. Top with the roasted sweet potatoes, small diced red onion, pickled carrots, and crumbled feta.

Finish each bowl with a generous drizzle of dressing and a sprinkle of toasted pepitas. Garnish with freshly chopped parsley.

Recipe Tips and Tricks

• Serving suggestion: These lentil sweet potatobowls are satisfying on their own, but they also pair nicely with a simple green salad, warm pita, or crusty bread.
• For crispy sweet potatoes: Give the cubes plenty of room while roasting or air frying. Overcrowding traps steam and prevents the edges from browning.
• Adjust the dressing: Start with 2 tablespoons of cold water and add more as needed. Keep it thicker for a creamy sauce or thin it slightly for an easy-to-drizzle dressing.

Make Ahead and Storage

The lentils, pickled carrots, sweet potatoes, and dressing can all be prepared ahead of time. Store each component separately in the refrigerator and assemble the bowls when ready to serve.

Store leftovers in airtight containers in the refrigerator for up to 3–4 days. For the best texture, keep the dressing, feta, pepitas, and pickled carrots separate from the warm components.

Reheat the lentils and sweet potatoes in the microwave until warmed through. For crispier sweet potatoes, reheat them in an air fryer or oven, then add the chilled toppings and dressing.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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