Dinner/Mains

November 7, 2021

BBQ Lentils over Roasted Sweet Potatoes

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BBQ Lentils over Roasted Sweet Potatoes is hearty and warming, the perfect meal for the colder days ahead. Lentils are cooked in a rich homemade BBQ sauce until tender, then served over roasted sweet potato halves. This recipe is packed with incredible flavor!

I absolutely love BBQ sauce, all year round. And I love dipping sweet potato fries in BBQ sauce. So when I saw a recipe for lentils in BBQ sauce served over potatoes, my interest was piqued. I was disappointed to see a store-bought BBQ sauce used in the recipe! While convenient, yes, those BBQ flavors are easy to impart with some pantry ingredients, and the result is far less sugar and way more flavor than pre-made BBQ sauce. 

Serve BBQ Lentils over Roasted Sweet Potatoes this fall or winter, when you need a hearty, stick-to-your-ribs meal. Maybe you played in the leaves or snow all day, took a hike or long walk in the chilly weather, are doing some cold-weather camping, or maybe hanging outside around a bonfire. This meal will warm you up thanks to the rich, tangy, spicy BBQ sauce, and fill you up thanks to the protein and fiber in the lentils. Take this recipe over the top by sprinkling on some crispy fried onions! I’m definitely Team Texture, and those crunchy onions make this dish perfect. (Plus they’re everywhere in grocery stores this time of year!)

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Ingredients assembled for BBQ Lentils over Roasted Sweet Potatoes
Assemble your ingredients.

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Stages of preparing and roasting sweet potato halves
Start by preparing and roasting the sweet potatoes.

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Stages of making the BBQ Lentils
While the sweet potatoes are roasting, make the BBQ Lentils.

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BBQ Lentils served over roasted sweet potato halves
Serve BBQ Lentils over roasted sweet potato halves.

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BBQ Lentils over Roasted Sweet Potatoes topped with crispy fried onions
Take this dish over the top by serving it topped with crispy fried onions!

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BBQ Lentils over Roasted Sweet Potatoes

BBQ Lentils over Roasted Sweet Potatoes is hearty and warming, the perfect meal for the colder days ahead. Lentils are cooked in a rich homemade BBQ sauce until tender, then served over roasted sweet potato halves.

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

45

min

total:

60

min

Print It

Ingredients

For sweet potatoes:

4 large sweet potatoes

2 Tbsp. avocado oil

1 tsp. kosher salt

1/2 tsp. ground black pepper


For BBQ Lentils:

2 Tbsp. avocado oil

1 medium yellow onion, diced

1 Tbsp. smoked paprika

2 tsp. chili powder

1 tsp. garlic powder

1 tsp. Italian seasoning 

1 tsp. mustard powder

1 tsp. kosher salt

1 14.5-oz. can crushed tomatoes

2 cups low-sodium vegetable broth

2 Tbsp. molasses

2 Tbsp. apple cider vinegar

1 Tbsp. maple syrup

1 Tbsp. Worcestershire sauce

1 Tbsp. ketchup

1 cup dry brown lentils, rinsed and picked over

Instructions

  1. Preheat oven to 425 degrees F.  Wash and dry sweet potatoes well.  Cut sweet potatoes in half. Brush cut side with avocado oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet, and brush skins with remaining oil.
  2. Bake the sweet potatoes 40-45 minutes, or until easily pierced with a knife all the way through. 
  3. While the sweet potatoes are roasting, make the BBQ Lentils. In a Dutch oven (or other heavy-bottomed pot), add the avocado oil and diced onion. Saute about 7 minutes, until translucent. 
  4. To the sautéed onions, add the spices: smoked paprika, chili powder, garlic powder, Italian seasoning, mustard powder, and salt. Cook, stirring frequently, about 60 seconds, or until fragrant. 
  5. Add the crushed tomatoes to the pot, and stir to release the toasted spices from the bottom of the pot. 
  6. Add the remaining liquid ingredients: broth, molasses, vinegar, syrup, Worcestershire, and ketchup, and stir until combined. 
  7. Add the lentils and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer about 45 minutes, until lentils are tender, and sauce is reduced. Remove the lid and simmer an additional 5 minutes, to further reduce the sauce. 
  8. To serve, place a roasted sweet potato half in a bowl, and top with cooked BBQ Lentils. (Optional: top with crispy fried onions for crunch!)

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Cheesy Bean Burrito Bowls
Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes
Ultimate Caprese Sandwich

Hi there, I’m Kira!

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