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Crushed sweet potatoes with spiced lentils

Crushed sweet potatoes with spiced lentils


Vegan and gluten free, this sweet potato bowl with avocado is ready in just over half an hour

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1718kj 409kcal
  • Fat
    Med 24%
  • Saturates
    Low 16%
  • Sugar
    Low 17%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 51g


  • 4 sweet potatoes
  • 2 tbsp Co-op olive oil
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • ½ tsp each ground cumin and oregano
  • 250g pack cooked green lentils
  • 6 clementines, 4 segmented, 2 zested and juiced
  • ¼ tsp smoked paprika
  • 1 avocado, thinly sliced
  • 4 tbsp dairy free coconut yogurt alternative
  • ½ tsp chilli flakes, to garnish


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Rub the sweet potatoes with ½ tbsp of the olive oil, season and bake for 15 mins
  3. Add the onion and bake for 15 mins more, then set aside until cool enough to handle
  4. Meanwhile, heat 1 tbsp of the olive oil in a large frying pan. Cook the garlic, cumin and oregano for 2 mins
  5. Stir in the lentils and warm through, add the clementine segments and juice, then season. Transfer to a bowl and keep warm
  6. Heat the remaining olive oil in the same pan
  7. Cut the cooled sweet potatoes in half lengthways
  8. Sprinkle each with a little paprika and season
  9. Put them in the pan cut-side down for 2-3 mins, pressing down with the back of a spoon to lightly crush, until crisp
  10. Divide the sweet potatoes and onion between 4 plates, then scatter over the warm lentil mixture
  11. Top with the avocado and yogurt, then garnish with the chilli and clementine zest to serve.