Vegan Lentil Sweet Potato (Print version)

Wholesome plant-based dish with lentil filling and creamy mashed sweet potatoes atop a golden crust.

# Ingredient List:

→ Filling

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 2 cups cooked green or brown lentils
08 - 1 cup frozen peas
09 - 1 cup vegetable broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon soy sauce or tamari
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon smoked paprika
15 - Salt and black pepper, to taste

→ Sweet Potato Mash

16 - 4 medium sweet potatoes, peeled and cubed
17 - 2 tablespoons olive oil or vegan butter
18 - 1/4 cup unsweetened plant-based milk
19 - Salt and black pepper, to taste

# How To Make It:

01 - Set oven temperature to 400°F.
02 - Place sweet potatoes in a large pot, cover with water, bring to a boil and cook for 15–20 minutes until fork-tender; then drain thoroughly.
03 - Heat olive oil in a large skillet over medium heat. Cook onion and garlic for 2–3 minutes until translucent.
04 - Incorporate carrots, celery, and bell pepper; cook for 5–7 minutes until softened.
05 - Stir in lentils, peas, vegetable broth, tomato paste, soy sauce, thyme, rosemary, smoked paprika, salt, and pepper. Simmer for 10–12 minutes until slightly thickened.
06 - Mash drained sweet potatoes with olive oil or vegan butter, plant-based milk, salt and pepper until smooth and creamy.
07 - Transfer lentil mixture into a 9x13-inch baking dish, then evenly spread mashed sweet potatoes over the top.
08 - Bake for 20–25 minutes until the top is lightly golden. Optionally, broil for 2–3 minutes for extra color, monitoring closely.
09 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • It's the kind of comfort food that doesn't apologize for being vegan—creamy, hearty, and satisfying in ways that meat eaters actually understand.
  • You can make it on a weeknight and have enough left over that you'll actually be excited to eat it cold straight from the fridge the next day.
  • The sweet potato top caramelizes just enough to feel special, but the whole dish comes together in just over an hour.
02 -
  • Don't skip draining the sweet potatoes thoroughly after cooking; even a little excess water will make your mash thin and disappointing.
  • The lentil filling should be thick and saucy, not dry—if it looks too soupy after the 10-minute simmer, let it cook a bit longer, but don't let it dry out completely.
  • The difference between good and great is in the layering of herbs and the tomato paste; they work together to create depth that makes people keep taking another bite.
03 -
  • Toast your dried herbs in the pan for just a few seconds before adding the liquid ingredients—it wakes up their flavor and makes them sing.
  • Don't rush the initial sauté of your onions and garlic; those first few minutes are where you build the foundation that everything else depends on.
  • If you're making this ahead, assemble it completely but don't bake it; cover it and refrigerate, then bake straight from cold (you might need an extra 10 minutes in the oven).

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