Chili-Spiced Lentil & Roasted Sweet Potato Bowl with Avocado Crema
This hearty vegetarian bowl features chili-spiced lentils and tender roasted sweet potatoes cooked together in one pot, topped with a creamy avocado crema for a delicious, balanced meal. Perfect for busy weeknights, it's packed with protein, fiber, and flavor.
- 2 tbsp olive oil
- 1 medium red onion, diced
- 3 cloves garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried brown or green lentils, rinsed
- 3 cups vegetable broth
- 1 cup diced tomatoes (canned, with juices)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped (optional)
- 1 large ripe avocado
- 0.25 cup Greek yogurt or plant-based yogurt
- 1 tbsp lime juice
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Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 4 minutes.
⏱️ 4 minutesStir in minced garlic, diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes until fragrant.
⏱️ 2 minutesAdd lentils, vegetable broth, and diced tomatoes with their juices. Stir well, bring to a boil, then reduce heat to a simmer. Cover and cook until lentils and sweet potatoes are tender, about 25 minutes.
⏱️ 25 minutesWhile the lentil mixture cooks, make the avocado crema: blend avocado, Greek yogurt, and lime juice until smooth. Season to taste with salt.
⏱️ 5 minutesOnce the lentils and sweet potatoes are cooked and most liquid is absorbed, taste and adjust seasoning as needed. Serve bowls topped with avocado crema and fresh cilantro.
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Nutrition Information
Per serving. Values are approximate and may vary.
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