Baked sweet potato with lentil tabbouleh

BY Jessica McGowan | 12 December 2022

This dish is hearty and fresh, packed full of flavour. Roasted sweet potato is deliciously chewy on the outside and fluffy in the middle, served with fresh lentils tabbouleh, it is the perfect balance.



Prep time

10 minutes

Cooking time

30 minutes


1 fresh parsley bunch


½ white onion or red onion

Juice of 1 lemon

300 g cherry tomato or 1 small punnet

1 can brown lentils

medium sweet potato

Salt and black pepper

Extra-virgin olive oil to serve


Additional or alternative herbs to add — coriander or mint


Preheat the oven to 180 ºC

  1. Place sweet potatoes into baking tray and bake in the oven for 30 minutes, depending on size. To speed up the cooking process, cut in half and carefully poke small holes in sweet potato with a fork.
  2. Finely chop the parsley, quarter the cherry tomatoes and finely mince / grate the garlic. Add to large bowl.
  3. Rinse and drain the lentils, and add them to the salad ingredients. A drizzle of olive oil and lemon juice. Season well with salt and pepper
  4. To serve, cut the baked sweet potato in half and generously load up the lentil tabbouleh inside.