Sweet – Recipe Coast

Lentil and Sweet Potato Soup

admin — Sun, 23 Aug 2026 16:39:46 +0000

This lentil and sweet potato soup uses fridge and pantry staples and comes together in about 40 minutes — hearty, warmly spiced, and finished with a squeeze of lemon.

At A Glance

Ready In: 40 minutes (15 min prep, 25 min cook)
Serves: 4-6
Diet: Vegan, Vegetarian, Gluten-Free
Nutrition Highlights: High in fiber and plant-based protein
Main Ingredients: Brown lentils, sweet potato, onion, carrot, celery, lemon
Flavor Profile: Hearty and savory, a little sweet from the sweet potato, earthy lentils, brightened with lemon
Meal-Prep Friendly: Keeps 4-5 days in the fridge and freezes well
Best Served With: A thick slice of sourdough or high-protein bread

This is the soup you make on a weeknight when you don’t want to think too hard about dinner but still want something that actually fills you up. It’s built almost entirely from fridge and pantry staples — canned lentils, a sweet potato, some vegetables you probably already have — so there’s no special shopping trip required.

The sweet potato breaks down slightly as it cooks, giving the soup a little natural creaminess, while the lentils add that earthy, savory backbone. A squeeze of lemon at the end cuts through the richness and keeps it from tasting flat.

It’s loosely inspired by Turkish and Middle Eastern lentil soups, with the sweet potato swapped in for extra body and a gentle sweetness that plays well against the smoked paprika and cumin. Serve it with a piece of good bread, and you’ve got a properly satisfying, protein-and-fiber-packed dinner without much effort.

You might also like these lentil recipes: chicken lentil soup, curried coconut red lentil soup, Mediterranean chickpea soup, vegetarian Stroganoff (lentil & mushroom), lentil mushroom bolognese, or tuna lentil salad. You might also like my white bean and chicken soup.

What You’ll Need

Here is what you’ll need for this lentil and sweet potato soup recipe. Find the full measurements in the recipe card below.

Onion, celery, carrot – the classic soup base; finely dicing them helps everything soften evenly and build flavor early
Sweet potato – adds natural sweetness and a slightly creamy texture once it breaks down; peel and cube it so it cooks quickly
Garlic – for depth; add it after the vegetables have softened so it doesn’t burn
Cumin, coriander seed powder, smoked paprika, sweet paprika, dried thyme (or oregano), pepper – this spice mix is what gives the soup its warm, savory character; smoked paprika in particular adds a lovely depth
Brown lentils, canned – the protein and fiber powerhouse of this soup; using canned lentils keeps things quick, but you could cook your own from dry if you prefer
Tomato passata (or canned diced tomatoes) – adds body and a little acidity to balance the sweetness
Vegetable stock – the base liquid; use a good-quality stock or stock cubes for the best flavor
Lemon zest and juice – stirred in at the end, this is what keeps the soup from tasting heavy or one-note
To serve: sour cream or yogurt, fresh cilantro or parsley, chili flakes for a bit of heat

How To Make Lentil and Sweet Potato Soup

Find the full recipe and nutritional information below. Here’s a quick overview of how it comes together.

Peel and dice the onion, celery, carrot, sweet potato, and garlic.
Heat olive oil in a heavy pot and sauté the onion, carrot, and celery with salt over medium heat for about 10 minutes, until nicely softened.
Add the garlic, sweet potato, spices, and herbs, and stir for a minute until fragrant.
Add the lentils, tomato passata (or canned tomatoes) and stock.
Bring to a boil, then simmer until the sweet potato is soft, about 15-20 minutes.
Stir in the lemon zest, lemon juice and a little extra salt to taste.
Use a potato masher to break down some of the sweet potato and lentils — this gives the soup a slightly creamy, mushy texture without needing a blender.
Serve as is, or with a dollop of sour cream or yogurt, fresh cilantro, and a pinch of chili flakes.

Recipe Tips

Don’t skip the mashing step. Even a few passes with a potato masher makes a real difference to the texture, giving you that creamy, hearty consistency without any blending or cream.
Layer the salt. A pinch when you sauté the vegetables, then adjust again at the end after the lemon goes in — this builds better flavor than salting once at the finish.
Swap the herbs. Dried oregano works just as well as thyme here if that’s what you have on hand.
Storage: Keeps well in the fridge for 4-5 days in an airtight container.
Freezer-friendly: Cool completely, then freeze in portions for up to 3 months. Thaw and reheat gently on the stove, adding a splash of stock or water if it’s thickened up too much.
Make it your own: Stir in a handful of spinach or kale at the end for extra greens, or top with crumbled feta if you’re not keeping it vegan.

Serving Suggestions

A thick slice of sourdough or high-protein bread is really all you need alongside this soup — something to mop up the bowl with. A dollop of sour cream or yogurt on top adds a nice tang and creaminess, and fresh cilantro (or parsley, if that’s what you prefer) brightens it up. If you like a bit of heat, a pinch of chili flakes on top goes a long way. This also makes a great meal-prep lunch — just pack it into containers and reheat when you’re ready.

If you’ve tried this lentil and sweet potato soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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A hearty, warmly spiced soup made with lentils and sweet potato, finished with lemon. Ready in about 40 minutes and made almost entirely from pantry staples. Find step-by-step photos and more recipe tips above.

Peel and dice all the vegetables and the garlic.
In a heavy pot, heat the olive oil over medium heat. Add the onion, carrot, and celery with the salt, and sauté for about 10 minutes, until nicely softened.
Add the garlic, sweet potato, spices and herbs, and stir for 1 minute, until fragrant.
Add the lentils, tomato passata (or canned tomatoes) and stock.
Bring to a boil, then reduce the heat and simmer until the sweet potato is soft, about 15-20 minutes.
Once cooked, stir in the lemon zest, lemon juice, and another ¼ to ½ teaspoon salt, to taste.
Use a potato masher to break down some of the sweet potato and lentils, giving the soup a creamy, slightly mushy texture.
Serve as is, or with a dollop of sour cream or yogurt, fresh cilantro (or parsley), and a sprinkle of chili flakes on top.

Important Ingredient Tips: Canned brown lentils keep this recipe quick — just make sure to drain them well. If you’d rather cook lentils from dry, you’ll need roughly 3 cups cooked lentils to replace the two cans.
Key Recipe Tips: Mash a portion of the soup with a potato masher for the best texture — it’s a quick step but makes a big difference. Layer your salt for better flavor: a pinch while sautéing, then adjust again at the end.
Storage Tips: Store in an airtight container in the fridge for up to 4-5 days.
Make-Ahead Tips: This soup freezes beautifully — cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of stock or water if needed.
FAQs:
Can I use dry lentils instead of canned? Yes — you’ll need about 1 cup dry brown lentils, added along with the stock, and simmered until tender (this may take a little longer, closer to 25-30 minutes).
Is this soup gluten-free? Yes, as written it’s naturally gluten-free. Just double-check your stock and canned lentils don’t contain any hidden additives.
Can I make this soup smooth instead of chunky? Absolutely — use an immersion blender instead of a potato masher for a fully smooth, blended texture.
What can I use instead of sweet potato? Pumpkin or butternut squash both work well as a swap, with a similar cooking time.

Keywords: lentil soup, lentil and sweet potato soup, sweet potato lentil soup, easy vegan soup, Middle Eastern lentil soup

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Ground Beef & Sweet Potato Burger Bowl

admin — Fri, 21 Aug 2026 16:38:11 +0000

This ground beef and sweet potato burger bowl is high-protein, meal-prep friendly, and tastes just like your favorite burger — no bun needed.

At A Glance

Ready In: 40 minutes
Serves: 4
Diet: High-Protein, Gluten-Free (check your Worcestershire sauce and pickles)
Nutrition Highlights: High in protein, good source of fiber and vitamin A
Main Ingredients: Ground beef mince, sweet potato, lettuce, cheese, burger sauce ingredients
Flavor Profile: Savory, tangy and a little smoky — basically a cheeseburger in bowl form.
Meal-Prep Friendly: All components keep 3–4 days in the fridge; reheat the beef and sweet potato before assembling
Best Served With: Extra pickles on the side, or over a scoop of rice if you want something heartier

This ground beef and sweet potato burger bowl gives you everything you love about a burger — juicy, well-seasoned beef mince, melty cheese, crunchy lettuce and pickles, and a tangy burger sauce — without needing a bun or a plate of fries.

Swapping in roasted sweet potato instead of the usual white potato or chips I see in burger bowls makes this version a little more nutritious while still feeling properly satisfying, and with around 1 pound (500 grams) of lean beef mince spread across four bowls, it’s a genuinely high-protein dinner.

What I love most about this one is how well it holds up to meal prep: the sweet potatoes, sauce and beef can all be made ahead and just reheated when you’re ready to eat, so it’s an easy one to have on rotation for busy weeknights. It’s the kind of bowl where everyone can build their own, adding as much cheese, onion, or sauce as they like, which makes it a good one for fussier eaters too. Once you’ve made the burger sauce, you’ll probably want to keep a jar of it in the fridge for everything else.

You might also like these ground beef recipes: Big Mac salad, Mexican ground beef casserole, beef bulgogi bowl, ground beef stroganoff, ground beef dinner recipes, or ground beef meal prep ideas.

What You’ll Need

Here is what you’ll need for this ground beef and sweet potato burger bowl recipe. Find the full measurements in the recipe card below.

For the sweet potatoes

Sweet potato — peeled and cut into cubes so it roasts quickly and evenly. White potato works too if that’s what you have, though sweet potato adds extra fiber and vitamin A.
Olive oil, salt, garlic powder and smoked paprika — the paprika is what gives the potatoes that slightly smoky, savory edge.

For the burger sauce

Light mayo and low-fat Greek yogurt — the yogurt lightens up the sauce while keeping it creamy and adds a bit of extra protein.
Ketchup (or tomato sauce, as we call it in Oz) and yellow mustard or Dijon — for that classic tang.
Sriracha — for a little heat. Leave it out or use less if you’re serving kids.
Pickle brine — don’t skip this one. It’s the ingredient that makes the sauce taste like a proper burger sauce rather than just mayo with ketchup stirred in.

For the ground beef

Lean ground beef mince — look for a leaner mince if you want to keep this lighter, though a slightly fattier mince will give you more flavor.
Olive oil, salt, garlic powder, onion powder and Worcestershire sauce — this combination is what really makes the beef taste like a burger patty rather than plain taco meat.

For the toppings

Red onion, cherry tomatoes, pickles, grated cheese (cheddar is great here) and shredded lettuce — Cos or Gem lettuce holds up well and keeps a good crunch. Swap in whatever crunchy salad veg you have on hand.

How To Make Ground Beef & Sweet Potato Burger Bowl

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this burger bowl.

Preheat your air fryer or oven to 200°C (400°F).
Toss the sweet potato cubes with olive oil, salt, garlic powder, and smoked paprika. Air fry in a single layer for 20 minutes, or roast on a flat tray for 25 minutes, until tender and lightly caramelized at the edges.
While the sweet potato cooks, whisk together the mayo, yogurt, ketchup, mustard, Sriracha and pickle brine in a small bowl until smooth. This can be made well ahead of time.
Heat a skillet over medium-high heat with the oil, then add the beef mince. Break it apart with a spatula and cook for 3–4 minutes, until it changes color and starts releasing its juices.
Add the salt, garlic powder, onion powder and Worcestershire sauce, then keep cooking until the liquid has mostly evaporated and the beef starts to brown and crisp up a little.
While the beef cooks, prep your toppings — grate the cheese, slice the tomatoes, chop the onion and pickles, and shred the lettuce.
Assemble the bowls: start with lettuce, then add the sweet potato, a generous scoop of beef, cheese, red onion, cherry tomatoes, and pickles. Drizzle generously with burger sauce and serve straight away.

Watch The Video

Recipe Tips

Get the beef nice and browned. Letting the liquid cook off properly before you stop stirring is what gives the beef those crispy, caramelized edges — that’s a big part of what makes this taste like a burger.
Make the sauce in bulk. It keeps well in the fridge for about a week and is genuinely good on almost anything — wraps, other salads, roasted veg. A squeeze bottle makes it much easier to drizzle evenly over the bowls.
Swap the protein. Ground turkey or chicken both work well here if you want a leaner option — just add a splash more Worcestershire sauce since leaner mince has less natural flavor.
Storage: Store the beef, sweet potato, sauce and chopped toppings separately in airtight containers in the fridge for up to 4 days.
Make-ahead: All four components — sweet potato, beef, sauce and chopped toppings — can be prepped up to 3 days in advance. Reheat the beef and sweet potato before assembling; keep the lettuce and other fresh toppings cold until serving.

Serving Suggestions

These bowls are a complete meal on their own, but if you’re feeding hungry teenagers or want to stretch it further, a scoop of rice or cauliflower rice underneath the lettuce works really well. A side of extra pickles or a simple cucumber salad is a nice way to round it out, and if you want to lean even further into the burger theme, toasted brioche croutons scattered on top add a fun bit of crunch.

If you’ve tried this ground beef & sweet potato burger bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

Want to Save This Recipe?

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All the flavor of a good burger without the bun — ground beef, crispy roasted sweet potato, pickles and a tangy burger sauce, all in one high-protein bowl. Find step-by-step photos and more recipe tips above.

Preheat the air fryer or oven to 200°C (400°F).
Toss the sweet potato cubes in the olive oil, salt, garlic powder and smoked paprika. For the air fryer, spread in a single layer and cook for 20 minutes. For the oven, scatter in one layer on a flat baking tray, without overcrowding, and roast for 25 minutes.
Combine the sauce ingredients in a bowl and whisk until smooth. Set aside — this can be done well ahead of time.
Heat a skillet over medium-high heat and add the oil and beef mince. Break it apart with a spatula and cook until the meat changes colour and starts to release its juices, about 3–4 minutes. Add the salt, garlic powder, onion powder and Worcestershire sauce, and stir to combine.
Keep cooking until the liquid has almost completely evaporated and the beef starts to brown and crisp at the edges.
While the meat cooks, prepare the remaining toppings: grate the cheese, and cut up the cherry tomatoes, onion, pickles and lettuce.
Assemble the bowls with lettuce, sweet potato, a generous amount of beef, a little cheese, onion, cherry tomatoes and pickles. Drizzle with a tablespoon or two of burger sauce (a squeeze bottle makes this easier) and serve.

Important Ingredient Tips: Don’t skip the pickle brine in the sauce — it’s what gives it that distinct, tangy burger-sauce flavour rather than tasting like plain mayo and ketchup.
Key Recipe Tips: Let the beef cook until the liquid has fully evaporated for the best browning and flavour. Make a double batch of the sauce, since it keeps well and is good on almost everything.
Storage Tips: Store the beef, sweet potato, sauce and chopped toppings separately in airtight containers in the fridge for up to 4 days.
Make-Ahead Tips: All components can be prepped up to 3 days ahead. Reheat the beef and sweet potato just before assembling; keep fresh toppings cold until serving.
FAQs:
Can I use white potato instead of sweet potato? Yes, regular or baby potatoes work well if you prefer — roast them the same way, adjusting time slightly depending on size.
Is this recipe gluten-free? It can be — just double-check your Worcestershire sauce and pickles, as some brands contain gluten.
Can I make this dairy-free? Yes, leave off the cheese or use a dairy-free alternative, and swap the Greek yogurt in the sauce for a dairy-free yogurt or extra mayo.
What’s the best way to reheat the leftovers? Reheat the beef and sweet potato in a skillet or the microwave until warmed through, then assemble the bowl with fresh, cold toppings.

Keywords: ground beef sweet potato, burger bowl, cheeseburger bowl, ground beef bowl, high-protein dinner

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Roasted Sweet Potato Stacks with Chipotle Sauce Recipe

admin — Thu, 18 Jun 2026 09:12:13 +0000

My Family Literally Said “Please Add These To The Rotation”

These Roasted Sweet Potato Stacks, as I’m calling them, got an immediate stamp of approval from my whole family the first time I made them.

Roasted, caramelized, open-face sweet potatoes
Creamy chipotle sauce
Spicy ground chicken
Avocado
Cilantro, avocado, maybe pickled red onions
Crushed pistachios or something seedy and crunchy

Everybody gets to build their own right at the table, which is an A+ method when you’re serving people with all different ideas of what tastes good.

I mean, HOW GORGEOUS!

I LOVE the caramelized edges on these sweet potatoes. It makes them look so pretty. If you didn’t get as much caramelization as you wanted from the oven, you can pop the sweet potatoes in a skillet with some butter to extra-caramelize the open face sides of them before serving.

My family adores these. We’ve done them for 3 weeks straight now and my husband says he’s a “10/10 for this meal.” We’ve also loved this bowl variation with street corn dip on top!

Macros friendly, flavor friendly, and great for leftovers / meal prep. Hope you love them, too!

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