Sweet Potato with Coconut Harissa Lentils
Sweet Potato with Coconut Harissa Lentils is a dish that combines the natural sweetness of roasted sweet potatoes with the bold, spicy creaminess of coconut harissa lentils. Whether you’re cooking for yourself, family, or friends, this recipe is guaranteed to impress. This recipe is perfect for lunch, dinner or even meal prep.
Ingredients
- 4 large sweet potatoes
Harissa Coconut Lentils
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 tsp harissa paste
- 1 tsp tomato paste
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp salt
- 1 can coconut milk full fat
- 1 cup red lentils
- 1 ½ cups water
Toppings
- 2 tbsp vegan greek yogurt
- ½ avocado SLICED
- 1 tbsp parsley
- sprinkle of chili flakes optional
- squeeze of lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes and make small holes with fork or knife. Roast for 30-40 minutes, or until they’re fork-tender.
- In a medium saucepan, heat up olive oil and add onion and garlic. Saute for 2 minutes and add harissa paste, tomato paste and spices. Saute for another 4 minutes. Add lentils, coconut milk and water. Bring it to a boil and simmer for about 15 minutes, until lentils are cooked.
- Place a roasted sweet potato on each plate. Cut in half and slightly mash the inside. Generously spoon the coconut harissa lentils over the sweet potatoes. Add toppings like avocado slices, vegan yogurt, parsley, chili flakes, and a squeeze of lemon juice. Serve warm and enjoy!