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Harissa Coconut Lentils with Roasted Sweet Potatoes – A Comfort Bowl of Warmth and Spice

Savor bold flavors with Harissa Coconut Lentils and Roasted Sweet Potatoes — a spicy, creamy vegan comfort bowl.

Ingredients

Scale
  • 4medium sweet potatoes
  • 1 tablespoonolive oil
  • 1large shallot, finely diced
  • 2garlic cloves, minced
  • ¾ teaspoonground cumin
  • ¾ teaspoonground coriander
  • ¾ teaspooncaraway seeds
  • 2 tablespoonstomato paste
  • 3 tablespoonsharissa paste (adjust to spice level)
  • 1 cupdry green or French lentils, rinsed
  • 1½ cupsvegetable broth
  • 1(13.5-ounce) can full-fat coconut milk
  • 2 cupsfinely shredded kale (from about1small bunch)
  • Salt and black pepper, to taste
  • ½ cupfresh cilantro, chopped
  • Lemon or lime wedges, for serving (optional)

Instructions

  1. 1. Roast the Sweet Potatoes
  2. Preheat your oven to 400°F (200°C). Prick each sweet potato several times with a fork. Line a baking sheet with foil or parchment paper, place the sweet potatoes on top, and bake for 1 hour or until tender when pierced with a knife.
  3. 2. Sauté the Aromatics
  4. While the potatoes roast, heat a large saucepan or braiser over medium heat. Add the olive oil and let it warm.
  5. Stir in the diced shallot and cook for 5–6 minutes until soft and fragrant. Add the garlic, cumin, coriander, and caraway seeds, stirring constantly for about 30 seconds.
  6. 3. Build the Flavor Base
  7. Mix in the tomato paste and harissa paste. Stir for 1 minute to deepen the flavor and slightly caramelize the mixture.
  8. Add the rinsed lentils and stir until they’re evenly coated in the aromatic mixture.
  9. 4. Simmer the Lentils
  10. Pour in the vegetable broth and coconut milk. Season lightly with salt and pepper. Stir to combine and bring to a gentle boil.
  11. Reduce the heat to low, cover the pan, and let it simmer for 25–30 minutes, or until the lentils are tender and the sauce has thickened by about one-third.
  12. 5. Add the Greens
  13. Once the lentils are cooked, stir in the shredded kale. Simmer for an additional 3–4 minutes, just until the kale softens.
  14. Taste and adjust seasoning—add more salt, pepper, or harissa for extra heat.
  15. 6. Serve and Garnish
  16. Split open each roasted sweet potato and place it in a shallow bowl or plate. Spoon a generous portion of the harissa coconut lentils over each one.
  17. Top with chopped cilantro and a squeeze of lemon or lime juice, if desired.
  • Author: Chef mia