Harissa Coconut Lentils with Roasted Sweet Potatoes
Creamy coconut lentils tossed with spicy harissa paste and roasted sweet potatoes make for the most cozy, flavorful vegan dinner.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4-6 1x
- Method: Main Course
- Cuisine: Middle Eastern
Ingredients
Scale
- For the Potatoes:
- 2 pounds sweet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons Harissa Paste
- salt to taste
- For the Lentils:
- 1 tablespoon coconut oil (or olive oil)
- 1 onion, finely diced (about 1 cup)
- 2 teaspoons Harissa Paste (plus more to taste)
- 3 garlic cloves, minced
- 1 cup red lentils (dried)
- 1 can coconut milk (14 ounces)
- 1 cup water or vegetable broth
- juice of 1 lemon
- salt to taste
- cilantro for serving (optional)
Instructions
- Preheat the oven to 400°F (204°C).
- Place the sweet potatoes on a parchment-lined baking sheet and toss with olive oil, Harissa paste, and salt. Roast for 20-25 minutes, or until very tender. Watch closely at the end to avoid burning!
- While the potatoes are roasting, heat the coconut oil over medium heat in a large skillet or pot.
- Add the onion and sauté for 5 minutes.
- Add the Harissa paste and garlic and sauté for 2-3 minutes.
- Add the lentils, coconut milk, and water. Stir to incorporate, then simmer for 15-20 minutes until the lentils are soft.
- Add the lemon juice and salt; taste and adjust seasoning as needed.
- Serve the lentils with the roasted sweet potatoes. Top with torn cilantro if desired.
Notes
These harissa coconut lentils are gluten-free, vegan, and ready in about 30 minutes. Harissa can be adjusted for spice level.
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 60g
- Protein: 15g