Coconut Curry Roasted Sweet Potato Lentil Bowl
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This coconut curry roasted sweet potato lentil bowl is my go-to detox meal when I’ve eaten one too many fried meals in a row and need a serious dose of vegetables and greens. It’s hearty enough to feel like a real meal but packed with sweet potatoes, earthy black lentils, sautéed mushrooms, tender kale, and a creamy coconut curry sauce, all served over jasmine rice and finished with avocado, cilantro, crushed peanuts, and fresh Fresno chili. The lentils add enough substance to take the place of meat, while roasted sweet potato brings natural sweetness that balances the savory curry sauce and spicy chile. There are a few components to prepare, but that is also what makes this bowl so good for meal prep: everything can be divided into containers ahead of time, then topped with the avocado and peanuts just before eating. It’s a great option when you want something nourishing and vegetable-forward without sacrificing big, satisfying flavors. If you’re looking for more hearty plant-forward meals, try the refried lentil and arugula grain bowl with seared steak and peanut noodles with charred limes next.
Why You’ll Love This Recipe
- Packed with vegetables — Sweet potato, kale, mushrooms, avocado, and lentils make this a colorful, filling bowl with plenty of different textures.
- Big curry flavor — Yellow curry paste and Madras curry powder simmer with creamy coconut milk to create a flavorful sauce without needing a long list of spices.
- Great for meal prep — The lentils, sweet potatoes, mushrooms, kale, rice, and curry sauce can all be prepared ahead, making this an easy lunch or dinner to portion into containers.
Key Ingredients in This Recipe
- Sweet potatoes – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor, especially when roasted. As they are roast the sugars slightly caramelize for a delicious element in this dish.
- Lentils – I use beluga lentils in this recipe. The little black legumes get their name for their resemblance to caviar. They have a more firm texture than other types of lentils and are much smaller in size. I also like the earthy flavor they add to this recipe.
- Kale – Removing the tough stems from the kale before chopping it makes kale much more enjoyable to eat. I simply sauté the kale in olive oil until it’s tender and reduces in size.
- Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. In this recipe they are quartered to take advantage of their meaty texture. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
- Madras curry powder – This versatile earthy spice blend is made from coriander, cumin, fenugreek, cassia, peppercorns, curry leaves and turmeric. Not all curry powder is created the same since they often have regional variations. This can be omitted if needed – it’s used to enhance the flavors of the yellow curry paste.
- Yellow curry paste – In this recipe I use yellow curry paste rather than making my own. Yellow curry is typically made from cumin, coriander, turmeric, fenugreek, garlic, lemongrass, ginger, mace and cinnamon. It is typically less spicy than other curries though I add madras curry powder to enhance the flavor.
- Coconut milk – Coconut comes from the creamy liquid inside mature coconuts. While frequently used in place of dairy, it adds a subtle coconut flavor to this vegetarian (and vegan) curry sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Cook the components in batches while the oven and stovetop are already going. Start the sweet potatoes roasting, then make the curry sauce and lentils while they cook. That way, the multiple components feel much more manageable and everything can come together at roughly the same time.
Swaps and Substitutions
- Black lentils: Beluga lentils are used for their firm texture, but another variety of lentils can work if needed. Keep in mind that softer lentils will change the texture of the bowl.
- Jasmine rice: Substitute another cooked rice or your preferred grain if you already have one on hand.
- Kale: Curly green kale can be swapped for another sturdy leafy green, though cooking time may vary.
- Cremini mushrooms: Baby Bella mushrooms are the same variety and work interchangeably. White mushrooms can also be used.
- Yellow curry paste: Another curry paste can be used, but the flavor and heat level will change.
- Madras curry powder: This can be omitted if you want a milder curry flavor, as the yellow curry paste already provides seasoning.
- Fresno chili: Skip the sliced chile for a milder bowl, or use another fresh chile with a similar level of heat.
- Peanuts: Cashews can provide a similar crunchy finish if you prefer them.
How to Make This Coconut Curry Roasted Sweet Potato Lentil Bowl (Step-by-Step)
Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the onion and garlic and sauté, stirring occasionally, until the onion is tender and opaque, about 6 minutes.
Add the curry powder and curry paste and stir until the curry is fragrant. Add the coconut milk and whisk to combine. Simmer the sauce until thickened.
Heat oven to 400ºF (205ºC). Toss the sweet potatoes in olive oil and arrange in an even single layer on an aluminum foil-lined baking sheet. Roast until tender and golden brown.
Step 4: Simmer the lentils.
Rinse the lentils then in a medium saucepan combine the lentils and 1½ cups of water and bring to a simmer until tender. Drain the lentils and set aside.
Heat a large flat-sided sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt, then add the mushrooms and sauté until golden brown, about 5 minutes.
Season with salt, then add the kale and continue to sauté until wilted, about 4 minutes. Add the roasted sweet potato, the lentils and the coconut curry sauce and stir to combine.
Divide the rice among 4 bowls then ladle the coconut curry lentil mixture over the top. Top with avocado, cilantro, peanuts and chilies and serve immediately.
How to Serve This Recipe
- Build the bowl: Start with jasmine rice, spoon the coconut curry lentil mixture over the top, then finish with avocado, cilantro, crushed peanuts, and Fresno chili.
- With pita: Serve with warm pita bread on the side for scooping up any extra coconut curry sauce.
- For meal prep: Portion the rice and curry mixture into containers and add the avocado and peanuts just before eating.
- Adjust the heat: Leave off the Fresno chili for a milder bowl or add more if you want additional heat.
How to Store This Recipe
- Refrigerate: Store the cooked lentil and vegetable mixture and rice in airtight containers in the refrigerator for up to 4 days.
- Meal prep: Portion the rice and curry mixture into individual containers for easy lunches throughout the week.
- Avocado: Add sliced avocado just before serving so it does not brown or become soft in storage.
- Peanuts and garnishes: Keep the peanuts, cilantro, and Fresno chili separate until serving so they retain their texture and freshness.
- Reheat: Warm the rice and curry mixture gently in the microwave or in a skillet, adding a splash of water if the sauce has thickened.
FAQ – Frequently Asked Questions
Beluga, or black, lentils are particularly good for this bowl because they hold their shape and have a firm, earthy texture. They are less likely to become mushy than softer lentil varieties.
Yes. Canned lentils can be used as a shortcut, though they will generally have a softer texture than the black lentils called for in the recipe. Drain and rinse them well before adding them to the cooked vegetables and curry sauce.
Spread the sweet potato cubes in a single layer on the baking sheet without overcrowding them. Giving the pieces room around them allows the moisture to evaporate and helps the edges brown rather than steam.
Yes. This recipe is especially well suited to meal prep because the rice, lentils, vegetables, sweet potatoes, and curry sauce can all be prepared ahead and portioned into containers. Add the avocado, cilantro, peanuts, and Fresno chili just before serving.
The easiest adjustment is to omit the Fresno chili garnish. You can also leave out the Madras curry powder, which the original recipe notes is optional and adds additional spice and flavor to the yellow curry paste.
Other Recipes to Try
Looking for more flavorful plant-based recipes? Take a look at some of my favorite cozy options below:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Coconut Curry Roasted Sweet Potato Lentil Bowl
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Ingredients:
For the coconut curry sauce:
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 3 cloves garlic, chopped
- ½ teaspoon madras curry powder
- 2 tablespoons yellow curry paste
- 1 (13.5-ounce) can coconut milk
For the sweet potatoes:
- 1 large sweet potato, peeled and cut into 1/2” cubes
- 2 tablespoons extra-virgin olive oil
For serving:
- ½ cup black lentils (also called beluga lentils*)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter, optional
- 8 ounces cremini, baby Bella mushrooms, quartered
- Kosher salt, to taste
- 4 cups chopped green curly kale, stems removed
- 2 cups cooked jasmine rice
- 2 medium avocados, pitted and sliced
- 1 tablespoon chopped cilantro
- 2 tablespoons crushed peanuts
- 1 Fresno chili, thinly sliced
Instructions:
For the coconut curry sauce:
- Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the onion and garlic and sauté, stirring occasionally, until the onion is tender and opaque, about 6 minutes.
- Add the curry powder and curry paste and stir until the curry is fragrant, about 30 seconds. Add the coconut milk and whisk to combine. Simmer the sauce until thickened, about 10 minutes.
For the sweet potatoes:
- Heat oven to 400ºF (200ºC). Toss the sweet potatoes in olive oil and arrange in an even single layer on an aluminum foil-lined baking sheet. Roast until tender and golden brown, about 20 minutes.
For serving:
- Rinse the lentils then in a medium saucepan combine the lentils and 1½ cups of water and bring to a simmer until tender, about 15 to 20 minutes. Drain the lentils and set aside.
- Heat a large flat-sided sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt, then add the mushrooms and sauté until golden brown, about 5 minutes.
- Season with salt, then add the kale and continue to sauté until wilted, about 4 minutes. Add the roasted sweet potato, the lentils and the coconut curry sauce and stir to combine.
- Divide the rice among 4 bowls then ladle the coconut curry lentil mixture over the top. Top with avocado, cilantro, peanuts and chilies and serve immediately.
Notes:
Nutrition:
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So I didn’t have the mushrooms or cilantro on hand, and I had to sub cashews for peanuts, but this was the best recipe I’ve tried in awhile. And I’m always trying stuff. Absolutely delish. Thanks for sharing.
I am so glad to hear that you enjoyed the recipe!! Cashews are a great substitute for peanuts! 🙂
I’m always looking for fresh, hearty, and healthy vegan recipes to add to my rotation. And this is it! I love the variety of veggies, mushrooms and sweet potatoes in this recipe. It was a perfect balance and really hit the spot. I added some Thai basil and sumac. Thank you for sharing!!
Thanks for sharing Emily! SO glad you like it!!