Lentil Sweet Potato Tzatziki Bowls (Vegan Gluten-Free)
These high fibre and high protein Lentil Sweet Potato Tzatziki Bowls are ready in 30 minutes and are loaded with flavour. They make a delicious nourishing plant-based, gluten-free dinner that’s great the next day for lunch.
I had so much fun with this recipe, and the inspiration was a pouch of lentils that I knew I wanted to use up soon. So, I paired them with some smoked and spiced roasted sweet potatoes, a creamy, tangy and refreshing yoghurt tzatziki and some kale for a wholesome, nourishing and delicious bowl. This kind of food is my favourite to make and eat, and you can use any veggies you have to add to the salad. The base ingredients are great for this time of year, when it can be cold still but Spring is here and the sun is (often) shining.
Why will l love these bowls?
These bowls are amazing:
- Vibrant, nourishing, packed with flavour
- So much texture
- Full of plant diversity
- Lots of different vitamins, minerals and antioxidants
- High in protein (lentils)
- High in fibre (sweet potatoes and other veg)
- Great for the gut (fermented yoghurt and pickles)
- Creamy, crunchy, tangy and smooth
- Naturally plant-based, egg-free and dairy-free
- Also gluten-free and nut-free
- Ready in 30 minutes
- Delicious for lunch the next day
- Ideal for busy nights or for meal prep days
- Tastes amazing
- Everyone will love it
- You can use other veggies you have in
- Swap the lentils for chickpeas, too
- Great for Springtime or all year round
If you already love the sound of these lentil bowls, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended pouts in the “shop the recipe” section.
For the roasted veg:
- Sweet potatoes: no need to peel them, just scrub clean.
- Carrots: chop these into chunks.
- Olive oil: or your preferred oil. I am obsessed with Citizens of Soil extra-virgin olive oil in all my recipes.
- Spices: sweet smoked paprika, garlic granules, salt and pepper.
As for the tzatziki:
- Cucumber: grate the cucumber and squeeze out all of the excess moisture (you can drink this juice) to add to the bowl.
- Thick dairy-free yoghurt: make sure it’s thick and creamy, unsweetened and only contains natural ingredients. I use Cocos Organic yoghurt or NUSH protein almond yoghurt.
- Fresh chive: or fresh mint is great.
- Ground cumin: for some savouriness.
To make the bowls:
- Kale: I love dinosaur kale or cavolo nero because it has a firmer texture and be sure to massage it with some EVOO and salt to break down the leaves.
- Puy lentils: I use the Merchant Gourmet pre-cooked puy lentils here, although you can try tinned green lentils or use chickpeas.
- Beetroots: these are pre-cooked, vacuum packed and are great for the skin and overall health.
- Tomatoes and cucumber: for some crunch and colour.
- Avocado: for healthy fats and creaminess.
- Pomegranate: these add a pop of colour and diversity to the bowl.
- Pink pickles: these are red onions massaged with salt and vinegar and kept in cider vinegar in the fridge. You can see my recipe here.
Are these bowls gluten-free and nut-free?
These are naturally gluten-free and nut-free (check that your yoghurt does not contain nuts).
How do I make them?
These bowls come together in a few steps:
- Chop the sweet potato: and rub with the spices and oil.
- Roast for 20 minutes on a baking tray: or until tender.
- Grate the cucumber: and squeeze out the excess liquid.
- Stir the cucumber into the yoghurt: and other ingredients for the tzatziki.
- Massage the kale: and prepare the other salad components.
- Plate up the tzatziki, roasted veggies, lentils: and other things together.
- Top with pomegranate and pink pickles: and enjoy.
How long will they last?
Once made, allow the ingredients to cool and keep in the fridge (ideally in separate contains) for 2-3 days. You can add them into your lunchbox to enjoy.
What other recipes can I try?
For more 30-minute bowls and meals:
- Homemade Instant Noodle Tofu Jars
- Creamy Beetroot Pasta with Crispy Chickpeas
- Chickpea “Tuna” Smash Sandwich
- Sweet Chilli Tofu and Aubergine Rice
- Mango Edamame Sesame and Tahini Quinoa
Lentil Sweet Potato Tzatziki Bowls (Vegan Gluten-Free)
These high fibre and high protein Lentil Sweet Potato Tzatziki Bowls are ready in 30 minutes and are loaded with flavour. They make a delicious nourishing plant-based, gluten-free dinner that’s great the next day for lunch.
Ingredients
For the Roasted Sweet Potatoes:
- 2 small sweet potatoes, scrubbed and cubed
- 1 large or 2 small carrots, in cubes
- 1 tbsp olive oil
- 1 tsp sweet smoked paprika
- ½ tsp garlic granules
- Salt and pepper
For the Tzatziki:
- 120g thick dairy-free yoghurt
- 5-cm piece cucumber
- Few sprigs chive, chopped small
- 1 tsp extra-virgin olive oil
- ¼ tsp ground cumin
For the Bowls:
- 50g dinosaur kale, de-stemmed and shredded
- 200-240g pre-cooked puy lentils
- 1-2 pre-cooked beetroots (vacuum packed, drained), chopped
- 100g cherry tomatoes, halved
- 5-cm piece cucumber, thinly sliced
- 1 avocado, sliced
- 2 tbsp pomegranate
- 2 tbsp pink pickles
Instructions
- Preheat the oven to 180Fan/200ºC and line a large baking tray with parchment paper. Add the sweet potato, carrot, olive oil, smoked paprika, garlic, salt and pepper to the tray and toss well with your hands. Roast for 20-25 minutes, until nicely crispy outside and soft inside. Toss the vegetables halfway through.
- For the tzatziki, finely grate the cucumber and then squeeze out the excess water using a muslin bag/cloth. Add the yoghurt to a bowl with the cucumber, chive, olive oil, cumin and black pepper. Stir well.
- Add the kale to a bowl with a pinch of salt and 1 tsp extra-virgin olive oil and massage with your hands to break down the leaves.
- Prepare all of the other vegetables.
- To plate up, spoon the tzatziki between two bowls. Top with the kale, lentils, beetroot, tomatoes, cucumber, avocado, pomegranate and pink pickles. Enjoy straight away,
- If you are not eating this straight away, keep the tzatziki in a container in the fridge for 2-3 days and keep the roasted vegetables and other bowl ingredients in a second container for 2-3 days.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Lentil Sweet Potato Tzatziki Bowls so please do let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With tzatziki love x
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