Sweet Potato Spinach Lentil Bake

Name: Sweet Potato Spinach Lentil Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups cooked lentils; 2 medium sweet potatoes, diced; 4 cups fresh spinach, chopped; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup vegetable broth; 2 tablespoons olive oil; Nutritional yeast for topping (optional)

Highlighted under: Easy Healthy Meals Inspiration

I absolutely love this Sweet Potato Spinach Lentil Bake! It's a wholesome dish that brings together the earthy flavors of lentils, the sweetness of sweet potatoes, and the vibrant freshness of spinach. Whenever I make it, my kitchen fills with such a warm and inviting aroma that my family can’t help but gather around. This bake not only tastes great but is also packed with nutrients, making it a perfect choice for a cozy weeknight dinner or a special gathering with friends. Trust me, once you try it, you’ll be hooked!

Created by

Thea Montgomery

Last updated on 2026-01-15T12:53:36.337Z

When I first created this Sweet Potato Spinach Lentil Bake, I wanted to blend my favorite ingredients into a hearty meal. The combination of lentils, sweet potatoes, and spinach provides a great balance of flavors, colors, and textures that satisfies both the eyes and the palate. I’ve experimented with different spices, and I always find that a hint of cumin and paprika elevates the taste!

One detail that might surprise you is the layering technique. By layering the ingredients rather than mixing them all together, each bite offers beautiful flavor contrasts. I often top it with a sprinkle of nutritional yeast for a cheesy note that enhances the overall dish. It’s a magical addition you just have to try!

        Why You Will Love This Recipe
        Nutritious and filling, perfect for meal prep
Bursting with color and flavor from fresh vegetables
Easily adaptable to include your favorite spices and herbs

      

The Nutritional Powerhouse of Lentils and Spinach

Lentils are not just a source of protein; they also deliver a substantial amount of fiber, which can help keep you full for longer and support healthy digestion. In this Sweet Potato Spinach Lentil Bake, they create a hearty base that complements the sweetness of the sweet potatoes beautifully. Their nutty flavor pairs wonderfully with spices like cumin and smoked paprika, enriching every bite. If you want to experiment, try using green or brown lentils, both of which maintain their shape well during cooking.

Spinach adds more than just a pop of color; it’s a fantastic source of vitamins A, C, and K, along with important minerals like iron and calcium. When you stir in the fresh spinach during the cooking process, aim for it to wilt down significantly—this indicates that it has released its moisture and melded with the other flavors. For an alternative, you could substitute kale or Swiss chard, which will provide a similar nutritional profile but with a different texture.

Mastering Texture and Flavor Balance

The key to achieving a perfect texture in this bake is cooking your sweet potatoes just right. Dicing them into evenly sized pieces ensures that they soften uniformly. If you cut them too small, they may dissolve into the mix, while larger chunks might remain firm. Keep an eye on them while cooking, checking for doneness around the 10-minute mark. They should be tender enough to pierce easily with a fork but still hold their shape when mixed with other ingredients.

To maximize flavor, consider sautéing your onions until they’re rich and golden, which adds a subtle sweetness to the dish. If you're looking for a deeper flavor profile, try adding a splash of balsamic vinegar or a squeeze of lemon juice right before baking. This can brighten up the overall taste and add a nice contrast to the earthiness of the lentils and sweet potatoes.

Ingredients

Gather all your ingredients before starting this delightful dish:

Ingredients

2 cups cooked lentils
2 medium sweet potatoes, diced
4 cups fresh spinach, chopped
1 onion, chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup vegetable broth
2 tablespoons olive oil
Nutritional yeast for topping (optional)

Instructions

Follow these easy steps to create a comforting Sweet Potato Spinach Lentil Bake:

Preheat and Prepare

Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes, then add minced garlic and sauté for an additional minute until fragrant.

Cook Sweet Potatoes

Add diced sweet potatoes to the skillet, sprinkle with cumin and smoked paprika, and season with salt and pepper. Pour in the vegetable broth, cover, and cook for about 15 minutes, or until sweet potatoes are tender.

Stir in Spinach and Lentils

Once the sweet potatoes are tender, reduce the heat and add chopped spinach and cooked lentils. Stir everything together and cook for another 5 minutes until the spinach wilts.

Bake the Dish

Transfer the mixture to a greased baking dish and sprinkle with nutritional yeast if desired. Bake in the preheated oven for 20 minutes, or until the top is slightly golden.

Pro Tips

For a bit more texture, feel free to add breadcrumbs on top before baking. It adds a delightful crunch!

Make-Ahead and Storage

This Sweet Potato Spinach Lentil Bake is ideal for make-ahead meals. You can prepare the entire dish and refrigerate it for up to two days before baking. Just cover it well to prevent drying out. When you're ready to enjoy it, simply pop it in the oven and bake until heated through, which may take an additional 10 minutes compared to the original baking time.

If you're looking to freeze this dish, I recommend doing so before baking. Assemble the ingredients in a freezer-safe container and freeze for up to three months. When you want to enjoy it, transfer it to the refrigerator to thaw overnight and then bake as directed. This makes for a convenient, nutritious meal at your fingertips whenever you need it!

Serving Suggestions

This bake is wonderfully versatile and can be served as a main dish or a hearty side. Pair it with a simple side salad dressed in a light vinaigrette to balance the richness of the bake. It could also be complemented by a dollop of Greek yogurt on top for creaminess or a sprinkle of feta cheese for added tanginess.

For a cozy dinner experience, serve it alongside crusty bread or warm pita to soak up any leftover broth. I also love packing this dish for lunch the next day, as the flavors deepen and meld, making it even tastier. Just be sure to keep it in a good-quality container to maintain its freshness!

Questions About Recipes

→ Can I use canned lentils instead of cooked ones?

Yes, canned lentils work just fine. Just rinse and drain them before adding to the mixture.

→ What type of sweet potatoes should I use?

You can use either orange or purple sweet potatoes, depending on your preference.

→ Can I make this recipe vegan?

Absolutely! This recipe is already vegan-friendly since it uses only plant-based ingredients.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave.