Curried Chickpea Lentil Sweet Potato Noodle Bowls

These Curried Chickpea Lentil Sweet Potato Noodle Bowls are a super nutritious, flavorful plant based meal! The chickpeas and lentils are simmered with onions, garlic, diced tomatoes, and spices, and then served over roasted sweet potato noodles!

For a little while, I got out of the habit of spiralizing, but as it gets warmer, I love packing even more veggies into my diet, and it’s such a fun way to do it!  There are so many creative ways to use vegetable noodles, and they make for such a light and healthy meal. I can’t get enough! My veggie intake is always up there, because I love them, but my spiralizing takes them to the next level. Yes, I am that person that almost always chooses veggies over cake. Unless it’s carrot cake, which funny enough, has veggies it it 😂 Or anything chocolate peanut butter. 😍 #sorrynotsorry

It all starts with the spiralized sweet potatoes! These are so insanely delicious, I can barely stop eating them off of the baking sheet when they come out of the oven. I don’t know what it is about this combination of flavors, but it’s out of this world.

They get tossed in olive oil, garlic powder, chili powder, cumin, salt, and pepper, and then get roasted until they’re just tender and slightly crispy on the edges. Amazingly easy, and so insanely good.

The curried chickpeas and lentils are SO good too. Basically, I can’t say enough good things about this meal. And it’s so simple! This not-so-pretty mixture is made up of onion, garlic, diced tomatoes, chickpeas, red lentils, veggie broth, cumin, chili powder, oregano, curry powder, and a little pinch of red pepper flakes.

All you do is simmer it for 25-30 minutes, and serve it over the sweet potato noodles. Hello healthy comfort food!

It’s so so flavorful and full of protein, fiber, beta-carotene, potassium, folate, and iron. It’s also vegetarian (obviously), but feel free to add chicken or any meat/fish of your choice! I’ve actually made this dish a few times for my family friends, one of whom doesn’t even like sweet potatoes, and they RAVE about it.

Quite possibly my favorite part of this dish is the fresh mint on top! It adds such a brightness to the dish and tastes amazing with the smoky/curry flavors. So don’t skip it!

And it also keeps SO well in the fridge, and the flavors might actually get even better over time! Just like pasta sauce does.

Without a doubt, my favorite meatless meal!

Print

Curried Chickpea Lentil Sweet Potato Noodle Bowls

These Curried Chickpea Lentil Sweet Potato Noodle Bowls are a super nutritious, flavorful plant based meal! The chickpeas and lentils are simmered with onions, garlic, diced tomatoes, and spices, and then served over roasted sweet potato noodles!

Cuisine Vegetarian

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 2 -3

Author Molly | Spices in My DNA

Ingredients

For the sweet potato noodles

• 3 large sweet potatoes, peeled and spiralized (if you don't have a spiralizer, feel free to cut them into the shape of your choice and roast them)
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the chickpeas

• 1 tablespoon olive oil
• 1/2 lg. white onion, diced
• 2 cloves garlic, minced
• 1 14.5 oz. can diced tomatoes
• 1 14.5 oz. can chickpeas, drained and rinsed
• 1/2 cup red lentils
• 1 1/2 cups vegetable broth
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon red curry powder
• pinch of red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh mint

Instructions

1. Preheat oven to 400℉. Add sweet potato noodles to large baking sheet and toss with olive oil, garlic powder, chili powder, cumin, salt and pepper. Bake for 20 minutes, or until tender and golden, with slightly crispy edges, tossing occasionally.

2. While sweet potato noodles are cooking, Add olive oil to a large, deep skillet over medium heat. Sauté onion and garlic for 4-5 minutes until translucent and golden, stirring frequently. Add tomatoes, chickpeas, lentils, vegetable broth, cumin, chili powder, oregano, curry powder, red pepper flakes, salt, and pepper. Raise heat to high and bring to a boil.

3. Once boiling, reduce heat to medium/low and simmer for 25-30 minutes or until lentils are tender. Serve over sweet potato noodles and garnish with chopped fresh mint. Serve!

This post was originally published on 3/30/16, but was updated with new photos and text on 5/9/18!