Sweet Potato Spinach Lentil Bake

Name: Sweet Potato Spinach Lentil Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 cup dried green lentils, rinsed; 2 cups fresh spinach, chopped; 1 medium onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; 4 cups vegetable broth; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Balanced Healthy Meals Collection

I absolutely love making this Sweet Potato Spinach Lentil Bake! It’s not only a fantastic way to enjoy an array of nutritious ingredients, but it also comes together easily for any weeknight dinner. The flavors meld beautifully, creating a hearty dish that satisfies my cravings. Plus, I appreciate the vibrant colors and textures that make this bake not just delicious but visually appealing. Using lentils adds protein, while the sweet potatoes contribute a delightful sweetness that balances the earthiness of the spinach. Trust me, you’ll want to make this again!

Created by

Nola Patterson

Last updated on 2026-01-15T17:33:35.489Z

When I first made the Sweet Potato Spinach Lentil Bake, I was amazed by how the ingredients came together so harmoniously. The savory lentils, sweet potatoes, and earthy spinach blended beautifully, each bite bursting with flavor. I found that roasting the sweet potatoes beforehand enhances their sweetness and adds a lovely caramelized touch that elevates the entire dish.

Another tip I've learned is to make sure you season the lentils well while cooking. This step ensures they absorb all the wonderful flavors from the spices and broth, making your bake even more delicious. Trust me, you won’t want to skip this step!

        Why You Will Love This Recipe
        A comforting and hearty dish perfect for the whole family
Nutritious ingredients packed with protein and vitamins
Great for meal prep or enjoying leftovers the next day

      

The Importance of Ingredients

The combination of green lentils and sweet potatoes in this bake provides a nutritious punch. Lentils are high in protein and fiber, making them an excellent meat substitute. Sweet potatoes not only add natural sweetness but also bring a plethora of vitamins, particularly beta-carotene. This nutrient-rich blend is not only filling but also supports overall health, making this dish both satisfying and beneficial.

Using fresh ingredients, such as spinach, elevates the dish's flavor and texture. Fresh spinach cooks down beautifully and retains a slight bite, balancing the creaminess of the sweet potatoes and the heartiness of the lentils. If fresh spinach isn't available, you can use frozen as a substitute; just make sure to thaw and drain it well to avoid excess moisture in your bake.

Baking Technique Tips

When roasting sweet potatoes, spread them out in a single layer on the baking sheet for even cooking. If they are crowded, they may steam rather than roast, resulting in a less caramelized texture. You'll know they’re done when they are fork-tender with a hint of golden edges. Don't skip the olive oil drizzle; it helps in achieving that crispy exterior and enhances flavor.

While combining ingredients, ensure that the lentils are thoroughly drained before mixing them with the roasted sweet potatoes and sautéed veggies. This will prevent the bake from becoming watery. Consider layering the ingredients for better presentation; starting with a base of lentils, followed by sweet potatoes and then spinach adds visual interest and assists with even cooking.

Ingredients

Gather the following ingredients to prepare your Sweet Potato Spinach Lentil Bake:

Ingredients

2 medium sweet potatoes, peeled and cubed
1 cup dried green lentils, rinsed
2 cups fresh spinach, chopped
1 medium onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
4 cups vegetable broth
Salt and pepper to taste
Olive oil for drizzling

Now that you have your ingredients ready, we can move on to the preparation!

Instructions

Follow these steps to create your Sweet Potato Spinach Lentil Bake:

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until they are fork-tender and slightly caramelized.

Cook the Lentils

In a medium pot, combine the rinsed lentils, broth, cumin, smoked paprika, and chili powder. Bring to a boil, then reduce heat and simmer covered for about 20-25 minutes, or until the lentils are tender.

Sauté the Vegetables

In a skillet, heat a splash of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 5 minutes. Then, add the chopped spinach and cook until wilted.

Combine and Bake

In a large mixing bowl, combine the roasted sweet potatoes, cooked lentils, and sautéed spinach mixture. Transfer to a greased baking dish. Bake in the oven for an additional 15 minutes to allow flavors to meld together.

Serve and Enjoy

Once finished baking, let it cool for a few minutes before serving. Enjoy this nutritious dish warm and savor the wonderful flavors!

Now that your bake is ready, serve it up and enjoy!

Pro Tips

For added flavor, consider sprinkling some feta cheese on top just before serving, or drizzle with a balsamic glaze for an extra touch of acidity.

Storage and Meal Prep

This Sweet Potato Spinach Lentil Bake is ideal for meal prep! After cooking, it can be stored in an airtight container in the fridge for up to 4 days. You can easily reheat individual portions in the microwave or bake them at 350°F (175°C) for about 15 minutes until heated through. It also freezes remarkably well; portion it into containers and freeze for up to three months.

To reheat from frozen, allow it to thaw in the refrigerator overnight before baking. If you need to serve a crowd, you can easily double the recipe and use a larger baking dish. Keep in mind that cooking time may need to be adjusted as a larger quantity may require a few extra minutes in the oven.

Variations and Add-Ins

Feel free to customize this recipe with additional ingredients! For added nutrition, you can toss in some diced bell peppers or zucchini when sautéing the onions and garlic. Adding a handful of chopped herbs like parsley or basil just before serving can enhance freshness and flavor. You can also mix in chickpeas for a different texture and protein boost.

If you're looking to spice things up, consider incorporating some diced jalapeños or a sprinkle of red pepper flakes with the spices. For a unique twist, you might also try topping the bake with shredded cheese or nutritional yeast during the last few minutes of baking for an added layer of flavor.

Questions About Recipes

→ Can I use other vegetables in this recipe?

Yes! Feel free to add vegetables like bell peppers, carrots, or zucchini based on your preference.

→ Is this recipe vegan?

Absolutely! This Sweet Potato Spinach Lentil Bake is entirely plant-based.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that your vegetable broth is also gluten-free.