Lentil and Sweet Potato Bowl with Avocado Sauce

Lentil and Sweet Potato Bowl with Avocado Sauce

  • Servings: 1
  • Total Time:


For the Lentils

  • 4 cups water
  • 1.5 cups red or yellow lentils
  • 1 tablespoon cooking oil
  • 1 shallot, minced
  • 3 tablespoons fresh ginger, grated
  • 4 garlic cloves, minced
  • 3/4 teaspoons salt
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • cayenne pepper, a pinch
  • 1.5 cups coconut milk
  • 2 tablespoons fresh lemon juice

For the Avocado sauce

  • 1 bunch cilantro
  • 2 garlic cloves
  • salt and pepper
  • 1 lime, juiced
  • 2 tablespoons water
  • 1 ripe avocado

To Assemble the Bowl

  • 2 cups cooked Royal® Basmati Rice
  • 1 large sweet potato
  • 2 tablespoons cooking oil, divided
  • salt and pepper
  • 1 bunch of spinach or kale, cut into 1/2 inch strips
  • lime wedges, for serving (optional)
  • cilantro, for serving (optional)


  1. To make the lentils, in a large pot bring 4 cups of water to a boil. Add lentils and reduce heat to a simmer. Cook 5 minutes. Drain and set aside.
  2. Heat another large skillet over medium heat. Add cooking oil, shallot, garlic and ginger. Cook for 2-3 minutes. Add salt, curry powder, turmeric, and cayenne. Cook 1 minute longer.
  3. Add coconut milk and then stir in lentils. Adjust seasoning to taste. Lastly, take off the heat and add lemon juice.
  4. Make the avocado sauce by pureeing all the ingredients in a food processor. Season to taste with salt and pepper. (You could also make the sauce in a large mortar and pestle)
  5. Make roasted sweet potatoes by heating the oven to 375 degrees F. Line a baking sheet with parchment paper. Cut sweet potato into 1/2 inch rounds or sticks. Season with 1 tablespoon cooking oil and season with salt and pepper. Roast for 20 minutes.
  6. In a small sauté pan heat 1 tablespoon of oil over medium heat. Sautee kale or spinach until wilted and season with salt and pepper.
  7. Assemble bowls by adding cooked Royal Basmati Rice, roasted sweet potatoes, lentils and then top with avocado sauce. Garnish with cilantro and lime wedges.