Sweet Potato Lentil Curry

standard September 25, 2014 1 response


Curries scared me for a long time. Then I actually tried a recipe I found on Pinterest that seemed super easy, and it was amazing. I was hooked. I’ve made quite a few different versions since that first easy and delicious one. Some have been better than others. All have different methods of preparation. But they all seemed to have the same simple base: veggies, coconut milk, spices, and usually a protein.

For this simple dish, I used a homemade curry spice mix (from Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life). Any curry spice or even red curry paste would work okay here. I’ve built up a bit of a tolerance to the heat of the spices so I use quite a bit, but start small and taste and add more as you go if you haven’t ventured into curries before.


Sweet Potato Lentil Curry

Yield: Serves 4

Calories per serving: 495


  • 1 c sweet potato, diced
  • 2 T coconut oil
  • 1 c eggplant, diced
  • 1 c squash, diced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 clove garlic, minced
  • 1 tsp ginger, grated
  • 1-2 T curry powder
  • 1 T tomato paste
  • 1 c coconut milk
  • 1/2 c vegetable stock
  • 1 c cooked lentils
  • 2 c cooked rice
  • 1 T green onion


  1. Fill a saucepan with water and bring to a boil. Cook sweet potatoes until almost tender, about 6-8 minutes.
  2. Heat coconut oil in a large skillet over medium-low heat. Add eggplant and squash. Season with salt and pepper. Saute for 5 minutes. Add sweet potatoes, garlic, and ginger. Stir and continue to cook until veggies are translucent and starting to brown.
  3. Deglaze pan with vegetable stock. Add curry powder, tomato paste, and coconut milk and stir to combine. Let simmer for 10 minutes.
  4. Add lentils and adjust seasonings as necessary. The curry will thicken up quite a bit as the lentils absorb some of the milk.
  5. Serve over rice and garnish with green onion.


Per serving: 495 kcal, 49 g carbs, 30 g fat, 11 g protein, 507 mg sodium, 7 g sugar






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Roasted Vegetable Salad with Herb Vinaigrette

standard September 17, 2014 Leave a response

This salad may not look like much, but oh my goodness, it is the perfect lunch for this week. I had a lot of expectations in my head for all the flavors I was trying to throw together, and it really just worked. The lemon and herbs in the dressing are intense and flavorful; the potatoes and eggplant are crispy, soft, roasted perfection; the crunchy chickpeas and pumpkin seeds round out all the flavors and textures. This is the perfect cozy fall salad.


Roasted Vegetable Salad with Herb Vinaigrette

Serves 2.

Print-Friendly Recipe



  • 1 c sweet potato, diced
  • 1 c eggplant, diced
  • 1/2 c cooked chickpeas
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 T dried parsley
  • 1 tsp paprika
  • 1 clove garlic
  • 1 T coconut oil
  • 2 c arugula
  • 2 c butter lettuce
  • 2 T raw pumpkin seeds


  • 1 T hemp oil
  • 1 T apple cider vinegar
  • 1 lemon, juiced
  • 1 T mint leaves, finely diced
  • 1 T parsley, finely diced (or 1/2 tsp dried)
  • 1 T basil, finely diced (or 1/2 tsp dried)
  • 1 clove garlic
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Toss sweet potato, eggplant, and chickpeas together in a mixing bowl along with the salt, pepper, parsley, paprika, garlic, and coconut oil.
  3. Spread mixture evenly onto prepared baking sheet. Roast for 35-40 minutes until dark, crispy, and tender.
  4. To make the dressing, mix all ingredients in a mason jar and shake well to combine.
  5. Toss lettuce with the dressing. Top with the roasted veggies, and garnish with pumpkin seeds.

I like to chop my lettuce into a rough chiffonade before I toss my salads so I have smaller bite sized pieces instead of huge lettuce leaves to figure out how to eat. This also gives the salad a little less volume, so I can pack more onto my plate. Tossing the greens with the dressing before adding the veggies keeps them from getting soggy and spreads the herbs through each bite.

If you’re up for more fat in this dish, diced avocado adds a rich creaminess that pairs with very well with all the other flavors and textures here.


Per serving: 351 kcal, 34 g carbs, 20 g fat, 10 g protein, 532 mg sodium, 7 g sugar



Nutty Sweet Potato Salad

standard September 10, 2014 Leave a response


I love sweet potatoes in salads. Roasted, warm, crispy, sweet. They add a ton of texture and flavor to the standard chopped veggie mix. Top it with a sweet and salty almond sauce and get ready for a flavor party. This salad has a little bit of everything, a perfect hearty midday meal.


Nutty Sweet Potato Salad

Yield: Serves 1

Calories per serving: 418


  • 1 c diced sweet potato
  • coconut oil
  • salt and pepper
  • 1 summer squash
  • 2 sweet peppers
  • 1/2 cucumber
  • 1 c butter lettuce
  • 1 T almonds, roughly chopped
  • 1 T hemp seeds
  • 2 T almond butter
  • 1 lime, juiced
  • 1 T tamari
  • 1 1/2 tsp agave nectar
  • 1/2 tsp dried cilantro
  • 1/4 tsp coriander
  • 1/8 tsp red pepper flake (or to taste)


  1. Preheat the oven to 350 degrees. Dice sweet potato into one inch pieces and place on a baking sheet lined with parchment paper. Brush sweet potato lightly with coconut oil, and sprinkle with salt and pepper. Roast for 30-45 minutes or until lightly browned and tender.
  2. While potatoes cook, wash lettuce and place in a serving bowl. Dice cucumbers and peppers. Julienne summer squash into ribbons. Toss together with lettuce.
  3. To make the dressing, mix almond butter, lime juice, soy sauce, agave, cilantro, coriander, and red pepper in a mason jar until combined. Add 1-2 T of water to thin out, if needed (You will have extra).
  4. Add cooked sweet potatoes to salad. Drizzle with 1/2 the dressing. Top with almonds and hemp seeds.


Per serving: 418 kcal, 62 g carbs, 18 g fat, 17 g protein, 557 mg sodium, 27 g sugar