I’ve been really into making hearty, filling bowls lately, and this Crispy Lentil & Potato Bowl is no exception! It’s the kind of easy meal I put together regularly with what’s available in my fridge, but when I shared it in my Instagram stories, over 10,000 of you asked for the recipe 🤯
It’s so simple to put together, with the oven doing most of the work! The crispy lentils are definitely the star of the show and bring incredible texture to the whole dish; it’s currently my favorite way to eat lentils and makes for the perfect bowl or protein-packed salad topping.
It hits all the marks for a balanced meal with 32 g of protein, 22 g of fiber, and 11 mg of iron per serving. We also get our healthy fats to help absorb all the vitamins and feel full and satisfied in the form of creamy avocado and hummus. I really hope you give this one a go, it delivers so much nutrients, flavors and texture, I’m sure you’re going to love it! If you love hearty bowls like this, try my cauliflower bowl with tzatziki and crispy lentils, high-protein romesco butter beans, or Moroccan-inspired nourish bowl next.
Why I Love This Recipe
- High-Protein: This bowl provides 32 g of protein, and you can increase the amount if needed by adding more tofu.
- High-Fiber: With 22 g of fiber per serving, it supports digestion and keeps you full for hours.
- Iron-Rich: Packed with 11 mg of iron. The combination of vitamin C and allium enhances its absorption.
- Calcium-Rich: With 484 mg of calcium, it’s excellent for bone health and overall wellness.
- Loaded with Nutrients: Contains nutrient-rich ingredients like kale, lentils, and avocado for essential vitamins and minerals.
Ingredient Notes
- Potatoes: Provide a hearty base for this dish. Wash well and keep the skin on to make the most of their micronutrients and fiber. Roasting them brings out a natural sweetness that pairs well with za’atar. Sweet potato makes a great alternative.
- Tofu: Adds a great source of plant-based protein. You can swap tofu with tempeh if preferred for a nutty flavor and more texture.
- Lentils: A great source of protein, iron, and fiber. This way of preparing them makes them crunchy and crispy, taking the whole bowl to the next level.
- Kale: Adds vitamins A, C, and K and plenty of antioxidants. The key to making it taste delicious and soft is to massage it with olive oil and lemon juice.
- Avocado: Rich in healthy fats, vitamin E, and fiber. Mash it with hummus to create a creamy, delicious blend.
- Sauerkraut: Fermented food is a feast for our microbiome; I aim for 2 servings a day.
How to Make This Recipe (Summary)
Start by preheating your oven to 400°F (200°C) in convection mode. Prepare the potatoes by coating them with za’atar, a pinch of salt, and olive oil, then spread them on a lined baking tray and roast for 40 minutes. Add tofu drizzled with coconut aminos halfway through cooking.
Roast the lentils on a separate tray with olive oil and salt for 30 minutes, stirring halfway, and bake the almonds in a small dish for 7 minutes.
Massage the kale with lemon juice, salt, and a touch of olive oil until tender.
Assemble your bowl with the roasted potatoes, tofu, crispy lentils, kale, sauerkraut, and pickled onions. Add avocado and hummus, mashing them together when eating for a creamy finish. View recipe card below for detailed instructions.
Variations and Tips
- Protein Boost: Add an extra 100g of extra firm tofu to the pan.
- Extra Creaminess: Serve with a dollop of thick dairy-free yogurt.
- Greens: Substitute kale for spinach or rocket.
- Change Up the Flavor: Try using harissa paste or ras el hanout instead of za’atar for a spicier twist.
- If you like this recipe, you’ll also love our Crispy Rice Salad, Greek Style Potato Nachos, Roasted Cauliflower Bowl with Tzatziki & Crispy Lentils.
Why You’ll Love This Crispy Lentil & Potato Bowl TLDR
- High-protein
- Fiber-rich
- Iron-packed
- Hearty
- Easy to make
Crispy Lentil and Potato Bowl
Ingredients
- 14 oz (400 g) potatoes - diced in small cubes
- 2 tsp (4 g) za’atar spices
- ¼ tsp (1.5 g) sea salt flakes - divided
- 1 tbsp (15 ml) olive oil - divided
- 5.3 oz (150 g) extra firm tofu
- 2 tsp (10 ml) coconut aminos
- 1.5 cups (300 g) brown lentils - cooked
- 4 cups (85 g) kale - stem removed, finely chopped
- 1 tbsp (15 ml) lemon juice
- 1 avocado - cut in half
- 2 tbsp (30 g) hummus
- pickled onions
- 10 almonds
- 2 tbsp (30 g) sauerkraut
Instructions
- Preheat the oven to 400°F (200°C) on convection mode.
- In a large bowl, combine the potatoes, za’atar spices, a pinch of salt, and 1 tsp of olive oil. Ensure all the potatoes are thoroughly coated. Transfer to a large baking tray lined with baking paper. Bake on the middle rack of the oven for 40 minutes.
- Chop the tofu in small cubes. Drizzle the tofu with coconut aminos. Add to the baking tray with the potatoes at the 20-minute mark, so the tofu and potatoes cook for a further 25 minutes.
- Combine the lentils, 1.5 tsp of olive oil, and a pinch of salt. Transfer to a small baking tray lined with baking paper. Bake on the higher rack of the oven for 30 minutes, stirring halfway.
- Transfer the almonds to a small oven safe dish, and bake for 7 minutes. Allow to cook down slightly and roughly chop.
- Prepare the Kale: Add the kale to a large bowl (the same as used previously is fine; no need to wash it in between) with 1/2 tsp of olive oil, a pinch of salt, and the lemon juice. Using your hands, massage the kale until it gets darker, and you notice a change in texture (it will also reduce in volume). The key is to finely chop the kale and thoroughly massage it.
- Assemble your meal: To a large bowl, add the kale, roasted potatoes, tofu, crispy lentils, sauerkraut and pickled onions. Add half an avocado, add the hummus in the avocado whole, and sprinkle with the rest of the za’atar. You could also dice the avocado and put the hummus on the side. Top with the almonds. Since this bowl does not have a sauce, I like to mash the avocado and hummus before eating them to mix them with everything. Enjoy!
Notes
Video
Per Serving/Portion
FAQ
Yes, you can replace tofu with chickpeas or add more lentils.
Yes, tempeh works great. Cook it the same way you would the tofu.
Yes, canned lentils work perfectly. Just rinse and drain them well before roasting to reduce the sodium.
Boil them in salted water until tender, then drain. For extra flavor, season the boiling water with vegetable stock powder, bay leaves, garlic, or your favorite herbs before adding the lentils.
Yes, all ingredients are naturally gluten-free, so it’s suitable for gluten-free diets.
Yes, just replace the almonds with pumpkin seeds.
This one is best enjoyed immediately for the best texture, but you could keep the component separated for leftovers and reheat it in the oven or air fryer.
You can substitute za’atar with a mix of thyme, oregano, and sesame seeds or use ras el hanout for a different flavor profile. If you want to keep it simple, a pinch of cumin or smoked paprika would be delicious, too.
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Family loved it!
So happy to hear that Isabel 💚
This turned out better than I expected! Such a tasty bowl. Family loved this!
So happy the family loved it! Thanks Naomi 💚
How do you cook the lentils before baking? I have a cup of lentils soaking right now and then do I boil them… cook like rice before I roast them? Thank you! I love your recipes!
Hey Bre, yes boil, and drain once cooked. When cooking them from scratch I like to add a bit of seasonings to the boiling water, you can use vegetable stock powder, bay leaves, salt, pepper, garlic, herbs etc whatever you have in the pantry really 🙂 So happy you’re enjoying the recipes 💚
AMAZING!! the most delicious combination …even though I wasn’t convinced at the outset, all the different textures and flavors mixed up in an incredibly delicious way. Super nourishing and satisfying.
Hey Astrid, I’m so happy to hear that! Thank you for your review 💚
You’re going to love this Crispy Lentil & Potato Bowl recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!
This was the ultimate “trust the process” recipe, I knew I liked all the ingredients. I didn’t know how they would work together, but having made a few of your recipes now, I trusted you. I used “wicked” pickled onions and Sauerkraut which are super affordable and really delicious and good quality hummus. I did add some ras el hanout on the tofu as well, and a bit of chilli oil on the lentils. Such a delicious nourishing meal
Hey Abby, I’m so happy to hear that, ras el hanout would really elevate the flavors in there, love the idea 😍
Want to try this recipe! Would canned lentils work since they are already pre cooked?
Hi Darren, yes, canned lentils are perfect for this. I would recommend to rinse, and drain them well to reduce the sodium content 🙂