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These Roasted Sweet Potatoes with Harissa Lentils and Lemony Tahini are hearty, nourishing, and layered with smoky spice and bright flavors. Vegan, gluten free, and rich in protein and fiber, it’s a satisfying, plant-powered meal.
Table of Contents
Why You’ll Love these Lentil Sweet Potatoes
- Fiber-packed. Between the sweet potatoes, lentils, and kale, this recipe delivers an impressive amount of fiber to help support gut health and satiety.
- Rich in immune-supportive nutrients. Sweet potatoes are especially high in beta-carotene, which the body converts to vitamin A–a nutrient that helps bolster immunity. Kale, lentils, tahini, and lemon also contribute loads of vitamins, minerals, and antioxidants.
- Hearty + satisfying. Between the fiber, protein, and heart-healthy fats, this recipe is satisfying enough to stand on its own.
- Layers of texture and flavor. Sweet, caramelized sweet potatoes meet smoky lentils and creamy, lemony tahini for the perfect balance of sweetness, spice, and acidity.
As we transition into fall, I find myself craving all the cozy root vegetables and hearty lentil dishes.
Just like these smoky Lentil Stuffed Sweet Potatoes and Sweet Potato Lentil Salad, this recipe is super comforting and doesn’t skimp on staying power.
Instead of stuffing the lentils inside the sweet potatoes, I like to spoon them generously overtop. This way, every bite offers the perfect balance of sweet potato, lentils, and sauce.
This specific sweet potato roasting method is also superior in creating a caramelized, crisp exterior to balance the creaminess of the lentils.
And if you love sweet potatoes as much as I do, try these Miso-Maple Glazed Sweet Potatoes and Maple-Pecan Roasted Sweet Potatoes next.
The Ingredients
- Sweet Potatoes: Look for medium sweet potatoes (about 8 to 10 ounces each) that are fairly similar in size. Roasting them cut side-down helps the flesh become tender while encouraging caramelization around the edges.
- Lentils: I LOVE using French green lentils (also known as Puy lentils) because they hold their shape after simmering to maintain a firm, earthy bite.
- Shallots + Garlic: This dynamic duo creates an aromatic base for the lentils.
- Tomato Paste: Adds concentrated tomato flavor and umami. Just be sure to cook it until it deepens in color, which really unlocks its full flavor potential.
- Harissa: Adds smoky spice and savory depth. Harissa brands vary widely in spice, so adjust the amount to taste.
- Spices: A mix of smoked paprika and ground coriander reinforces the smoky notes of harissa and earthiness of the lentils.
- Broth: Feel free to use vegetable or chicken broth.
- Kale: Stirred into the lentils at the end of simmering to add texture and extra nutrients. You can also use spinach, however it won’t add the same heartiness as kale.
- Tahini: The creamy base of the sauce that contributes beautifully bitter notes to balance the sweetness of the potatoes.
- Lemon: Fresh lemon juice brightens the tahini sauce and provides welcome acidity against the earthy lentils and sweet potatoes.
- Parsley: For a vibrant, fresh garnish.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Roast Sweet Potatoes
Slice the sweet potatoes in half, lenghwise, and rub flesh and skin with avocado oil. Season lightly with salt and place flesh side-down on a parchment-lined baking sheet.
Bake at 375ºF for 1 hour. Let cool for 10 minutes before assembling.
Step 2: Sauté Aromatics
Sauté shallots and garlic until soft. Stir in tomato paste, harissa, and spices, and cook until tomato paste caramelizes and spices bloom.
Step 3: Simmer Lentils
Add lentils and broth and bring to a boil. Reduce heat and gently simmer with the lid ajar until the lentils are tender, about 25 to 30 minutes.
Step 4: Prepare Lemony Tahini
Combine all tahini sauce ingredients in a small bowl and whisk until smooth and creamy. Season with salt and pepper to taste.
Step 5: Add Kale
Once the lentils are tender, stir in kale and cook until wilted. Taste and season lentil mixture with additional salt and/or black pepper as needed.
Step 6: Assemble
Arrange two halves of roasted sweet potato on each plate and spoon lentils generously overtop. Drizzle with lemony tahini sauce and garnish with fresh parsley.
Serving Tip
Spoon, rather than stuff. Instead of creating a deep pocket and filling the sweet potatoes, use a fork to gently mash the flesh of the roasted sweet potatoes before generously spooning the lentil mixture overtop. This gives you a more balanced bite of sweet potato, smoky lentils, and tahini sauce.
Recipe Variations
- Add a crunchy finish. For extra texture, sprinkle toasted pumpkin seeds or sesame seeds overtop.
- Swap the sauce. If you don’t have tahini, a lemony Greek yogurt sauce is a great alternative.
- Add a tangy topping. Pickled shallots or red onion are a great addition if you want more acidity and contrast.
- Switch up the greens. Swap the kale for baby spinach or Swiss chard.
Meal Prep & Storage
- To meal prep: Roast the sweet potatoes and prepare the harissa lentils and tahini sauce up to 3 days in advance. Store each component separately for the best texture.
- To store: Refrigerate separately in airtight containers for up to 4 days.
- To reheat: Rewarm sweet potatoes and lentils in the microwave or a 325ºF oven until heated through. Assemble with the tahini and fresh parsley before serving.
- Refresh the tahini: Tahini sauce tends to thicken after being chilled. Before serving, whisk in a splash of water and extra fresh lemon juice until it returns to a smooth, drizzleable consistency.
More Hearty Lentil Recipes
Lentil Stuffed Eggplant with Cardamom Sauce
Stewed Lentils with Marinated Feta
Moroccan Lentil Meatballs with Roasted Red Pepper Sauce
Stewed Lentils with Pickled Fennel Salad
If you try these Harissa Lentil Sweet Potatoes, post a photo and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Harissa Lentil Sweet Potatoes with Lemony Tahini
Equipment
- Large rimmed baking sheet
- Large sauté pan or skillet with lid
- Small mixing bowl
Ingredients
- 4 medium (8 to 10 ounce) sweet potatoes, scrubbed then halved lengthwise
- 2 Tbsp. avocado oil (or extra-virgin olive oil), divided
- Kosher salt + cracked black pepper to taste
- 1/2 cup diced shallots or red onion
- 2 garlic cloves, minced
- 2 Tbsp. tomato paste
- 2 Tbsp. harissa
- 3/4 tsp. smoked paprika
- 3/4 tsp. ground coriander
- 1 cup dry French green lentils (Le Puy lentils)
- 3 cups lower-sodium vegetable broth
- 3 cups green curly kale, ribs and tough stems removed, thinly sliced or chopped (from 1 bunch)
- Finely chopped fresh parsley for serving
Lemony Tahini Sauce
- 1/4 cup tahini, well-stirred
- 2 Tbsp. fresh lemon juice (from 1 lemon)
- 1 garlic clove, grated
- 3 to 4 Tbsp. water to thin
- Kosher salt + cracked black pepper to taste
Instructions
- Roast Sweet Potatoes: Preheat oven to 375ºF.Line a large sheet pan with parchment paper or foil. On the sheet pan, toss the sweet potatoes with 1 to 2 Tbsp. avocado oil (just enough to coat) and a generous pinch of salt. Arrange cut sides-down, place on the middle rack of the oven, and bake for 50 to 60 minutes, until the flesh is soft and caramelized.
- Cook Lentils: In a large sauté pan or skillet, heat 1 Tbsp. oil over medium heat. Add shallots and cook until softened, about 3 to 4 minutes. Stir in garlic and cook 30 seconds, until aromatic.Stir in tomato paste, harissa, smoked paprika, and ground coriander; cook until the tomato paste deepens in the color and the spices bloom, about 2 minutes.Add lentils; stir to coat in seasonings. Pour in vegetable broth and season with 1/2 tsp. kosher salt and a few grinds of black pepper. Increase heat to bring mixture to a boil. Reduce heat and gently simmer with the lid slightly ajar until the lentils are tender and most of the liquid is absorbed, about 25 to 30 minutes.
- Meanwhile, Prepare Lemony Tahini Sauce: In a small mixing bowl, combine tahini, lemon juice, and grated garlic; mix to combine. Gradually stream in 3 to 4 Tbsp. water, whisking constantly, until the mixture is smooth and thin enough to drizzle. Season to taste with kosher salt and cracked black pepper.
- Add Kale to Lentils: Once the lentils have simmered, remove lid and stir in kale. Cook, uncovered, for 2 to 3 minutes, stirring often, until the kale is wilted. Taste and season lentils with extra salt and/or black pepper, if needed. (If the lentil mixture seems dry after stirring in the kale, add an extra splash of broth as needed to loosen the mixture and make it a bit saucier.)
- Assemble: Place two roasted sweet potato halves on each plate and use the prongs of a fork to gently fluff and open up some of the flesh. Generously spoon lentil mixture overtop and drizzle with lemony tahini sauce. Garnish with chopped fresh parsley and a few grinds of cracked black pepper.
Notes
- To meal prep: Roast the sweet potatoes and prepare the harissa lentils and tahini sauce up to 3 days in advance. Store each component separately for the best texture.
- To store: Refrigerate separately in airtight containers for up to 4 days.
- To reheat: Rewarm sweet potatoes and lentils separately in the microwave or in a 325ºF oven until heated through. Assemble with the tahini and fresh parsley before serving.
- Refresh the tahini: Tahini sauce tends to thicken after being chilled. Before serving, whisk in a splash of water and extra fresh lemon juice until it returns to a smooth, drizzleable consistency.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
