Creamy Sweet Potato Lentil Skillet

If you’re craving something cozy and comforting, you've got to make this Creamy Sweet Potato Lentil Skillet! This one-pan no-fuss meal is packed with tender sweet potatoes, lentils, and a creamy sauce that’s entirely dairy-free. Make this easy dish for meal prep, serve it over rice for a hearty weeknight dinner and enjoy leftovers for days! Ready in just 30 minutes, this gluten-free, plant-based recipe is a must-try for sweet potato lovers!

Course Dinner, Main Course, Meal Prep

Cuisine American

Keyword 30 minute meals, dairy free, easy dinner, gluten free, meal prep, oil free

Prep Time 10

Cook Time 30

Servings servings

Calories 319kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

1 cup green lentils cooked and cooled
1 medium yellow onion diced
3 garlic cloves minced
1 large sweet potato peeled and cubed
½ cup vegetable broth
½ tsp dried sage
½ tsp paprika
½ tsp oregano
½ tsp sea salt and black pepper
13.5 oz canned coconut milk
1 tbsp coconut aminos
2 tbsp nutritional yeast
3 oz baby spinach
1 squeeze lemon juice

Instructions

Heat a large heavy bottomed skillet over medium heat and add a splash of water, broth or cooking oil to coat. Add in the onion and garlic and sauté until fragrant.
Add the cubed sweet potato, spices, and broth and bring to a gentle simmer. Cover and cook for 8-10 minutes until they're tender. Add in the cooked lentils, coconut milk, coconut aminos, and nutritional yeast and bring to a simmer. Cook for about 5 minutes until slightly thickened.
Add in the spinach and stir until wilted. Finish with a squeeze of lemon and season with salt and pepper.

Nutrition