Sweet Potato, Lentil and Quinoa Tart



I am getting major festive feels dreaming about this Sweet Potato, Lentil and Quinoa Tart… 


Ideal for Thanksgiving feasts, Pot Luck parties, Christmas spreads or anytime you want a comforting, nourishing pie or tart to warm you up. 


This dish is perfect if you’re having people over, as you can make it the day before. Then all you have to do is pop it into the oven before your friends arrive and serve it with a fresh green salad. Simple!


PS It tastes as good as it looks! YUM



Sweet Potato, Lentil and Quinoa Tart


Serves 8





200g quinoa

60g pumpkin seeds

pinch of sea salt

3 tbsp. coconut oil or butter

3–4 tbsp. water




300g dry lentils

650ml water

2 large sweet potatoes, peeled and cut into cubes

2 tbsp. coconut or rapeseed oil

1 red onion, finely chopped

200g baby spinach, chopped

20g fresh flat-leaf parsley, chopped

2 garlic cloves, minced

1 tsp dried thyme

4 tbsp. nutritional yeast or grated Parmesan

1 tbsp. light tahini

1/2 tbsp. Dijon mustard




30g gluten-free oats

handful of raw almonds, chopped

1 tbsp. melted coconut oil (or rapeseed/canola oil)






Preheat the oven to 180°C.


To make the crust, place the quinoa and pumpkin seeds in a food processor and blend into a fine flour. Transfer to a medium-sized bowl, stir in a pinch of salt and rub in the coconut oil or butter with your hands until the mixture looks like breadcrumbs. Pour in the water a little bit at a time and keep working it together with your hands until a dough forms. Press the dough evenly across the base and up the sides of a 20cm tart tin with a removable base (there’s no need to line the tin). Bake for 15 minutes, then remove from the oven and let it cool on a wire rack while you make the filling. Keep the oven turned on.


Place the lentils in a sieve and rinse them well. Put the lentils in a saucepan with the water and bring to a boil, then lower the heat and simmer for 25 minutes, until the lentils have absorbed all the water. Stir with a fork.


Meanwhile, steam or boil the sweet potatoes for 8 minutes, until tender.


Heat the oil in a saucepan over a low heat. Sweat the red onion for 8 minutes, until softened. Raise the heat to medium, then add the cooked sweet potatoes, cooked lentils, spinach, parsley, garlic and thyme and cook for 3–5 minutes to let the flavours combine. Stir in the nutritional yeast or Parmesan, tahini and mustard and mix until everything is evenly combined. Spoon the filling into the cooled quinoa crust.


To make the topping, just mix the oats, almonds and oil together in a small bowl and sprinkle it evenly over the top of the tart. Bake the tart for 25 minutes, until the filling has set and the top is lightly golden. Allow the tart to stand for 10–15 minutes before slicing it. This will keep in the fridge for up to three days.


✓   Vegan option (use nutritional yeast instead of Parmesan)

✓   Gluten free

✓   Dairy-free option (use nutritional yeast instead of Parmesan)









Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE.


Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.  You can connect with Roz on Instagram via @naturalbornfeeder and you can check out more of her delicious recipes here!









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