Elevate your weeknight dinner routine with this Black Lentil & Sweet Potato Bowl. This dish marries the earthy richness of smoky lentils with the meaty texture of pulled mushrooms, all crowned by roasted sweet potatoes and a luscious cashew cream. Topped with fresh cilantro and jalapeño slices, every bite is a harmony of bold, warming flavors and satisfying textures.

Not only is this bowl bursting with flavor, but it’s also a high-protein, plant-based powerhouse. Completely vegan, dairy-free, and easily made gluten-free, it’s a nourishing option that fits seamlessly into a variety of dietary preferences. With the added benefits of being high in fiber and rich in wholesome nutrients, this meal is as good for your body as it is for your taste buds.

Serve this vibrant creation with fluffy rice or sourdough tortillas to soak up every last bit of flavor. Whether you’re impressing guests or nourishing yourself, this gourmet-inspired bowl is destined to become a favorite.

Why You’ll Love It

• Balanced Flavors: The sweetness of roasted sweet potatoes, the smokiness of the lentils, and the umami-rich mushrooms create a perfectly balanced dish.
• Textural Delight: Creamy lentils meet tender mushrooms and crisp-topped sweet potatoes for an irresistible combination.
• High-Protein & Plant-Based: Packed with black lentils, tofu, and cashews, this dish delivers a plant-powered protein punch to keep you energized.
• Nutritionally Rich: Vegan, dairy-free, high in fiber, and easily made gluten-free, it’s a dish that’s both indulgent and healthful.
• Customizable Pairings: Perfect on its own, but even better with a side of rice, quinoa, or warm tortillas.
• Elegant & Nourishing: Designed to feel indulgent while being incredibly wholesome and good for you.

What Makes This Recipe a Protein Powerhouse?

• Tofu: A versatile plant-based protein loaded with all nine essential amino acids.
• Black Lentils: Tiny legumes with a hearty texture, offering fiber and protein to keep you feeling full longer.
• Cashews: These creamy nuts add healthy fats and plant-based protein to round out the meal.
• Nutritional Yeast: A cheesy-flavored ingredient that provides extra protein and vitamin B12

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #myconscious_kitchen on Instagram.

For the roasted Sweet potato, Tofu & Mushrooms:

2 TBSP Olive Oil

1-2 TBSP Soy Sauce (or Tamari for GF)

1 Block Extra Firm Tofu

6 Oz Oyster Mushrooms or King Trumpet Mushrooms

1 Small Sweet potato

Lentils:

Olive Oil

1/2 Yellow Onion, finely diced

4 Cloves Garlic, Minced

1 Jalapeno, seeded and diced

1/4 Cup Cilantro stalks, finely chopped

1 Tsp Ground Coriander

1 Tsp Ground Cumin

2 Tsp Smoked Paprika

Pinch of Ceylon Cinnamon

1/2 Tsp Salt

1 Cup Black lentils, rinsed

2 1/2 – 3 Cups Vegetable Broth

Cashew Cream:

1/2 Cup Raw Cashews

2 TBSP Nutritional Yeast

3/4 Cup Water

Method:

• Add Hot water to a bowl with the cashews, set aside.

• Preheat Oven to 400°F

• Press Tofu (10-15 minutes). If you don’t have a press, Slice the tofu into large strips, layer between paper towels (or clean kitchen towel), on top of a cutting board. Place another cutting board on top of the tofu and then place something heavy on top, such as a skillet.
• While waiting on tofu, rinse and pat dry the mushrooms. Pull apart into pieces. Then place on one side of a large baking sheet lined with parchment paper.
• Slice the sweet potato into large bite sized pieces, then add to the baking sheet next to the mushrooms.
• Dice the tofu, then place onto the baking sheet next to the sweet potato and mushrooms.
• Use the Olive oil to drizzle over everything on the baking sheet, add the soy sauce to the tofu and mushrooms. Season the sweet potatoes with a pinch or two of salt & pepper. Toss to coat.
• Put in the oven to roast for 20-25 minutes, until the sweet potatoes are fork-tender. Check on and give them a little stir half-way through roasting.

• Heat a large (12in) skillet over medium heat. Drizzle a hearty amount of Olive oil into the heated pan. Then add in Onion, Garlic, Cilantro Stalks, and Jalapeno. Cook until onions are translucent, about 3-5 minutes, stirring frequently so that garlic doesn’t burn.
• Mix in all the spices, including the salt. Cook another minute or two, until fragrant, adding a bit more oil if needed.
• Add the Lentils and 2 1/2 cup broth to the pan. Raise heat and bring to a simmer. Simmer 20-25 minutes, or until lentils are soft. Add the reserved 1/2 cup broth if all liquid is absorbed before the lentils are soft.
• Remove from heat.

• Drain and rinse the soaked cashews that you set aside earlier. Using a high-powered blender or food processor, Blend with the water and Nutritional yeast until smooth and creamy.
• *Optional* Blend a scoop or two of the lentil mixture with the cashews
• Mix the cashew cream into the lentils.

• Top the lentils with the roasted sweet potatoes, tofu, and mushrooms.
• Garnish with Cilantro and thinly sliced jalapeno.

Serve with: Sourdough tortillas or rice

Servings: 4

Enjoy!