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Sweet Potato Crumble with Leeks and Feta

sweet potato crumble
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A savoury crumble for dinner? Why not? We paired sweet potatoes, lentils and leeks to create a mildly curried filling and topped it with a toasty oat and breadcrumb mixture. Tasty, filling and easy enough to make for a weekday dinner, with just a few simple ingredients, this is an unconventional way to make a crumble savoury!

An old British Classic, a humble crumble, is normally served as a dessert, especially in winter, when fresh fruit is not in season and all you want is a hot and steamy dessert with a cup of tea after dinner. Here, at Somebody Feed Seb, a crumble is not only for dessert. We made a savoury version to be served as a main meal! Vegetarian, but extremely filling, this crumble is a fusion of flavours – Indian spiced lentils & sweet potatoes meet Greek Feta and a very British oat crumble topping!

Sweet potatoes, leeks and cheese is a well known and loved combination for us. We make a lovely Sweet Potato, Leek and Halloumi Pie that has earned one of the top places in our repertoire! However, when we don’t have enough time to make a pastry top for the pie, we make this Sweet Potato Crumble! This dish requires very minimal hands-on time and is equally suitable for dinner-for-two or to feed a crowd. Make it in one large oven-proof dish or individual pie dishes, it will taste delicious, without having to spend too long in the kitchen!

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How to Make Sweet Potato Crumble with Leeks and Feta?

Preheat the oven to 220°C Fan.

Heat a large non-stick frying pan with a tbsp of oil. Add sweet potato chunks, leeks and curry powder. Stir to coat the vegetables in curry powder and cook for 6-7 minutes, stirring often.

Add the red lentils, tomato paste and stock. Bring it to a boil, then cover with a lid and cook for a further 10 minutes.

In the meantime, heat 2 tbsp of oil in a large non-stick frying pan. Once hot, add the oats, pumpkin seeds and breadcrumbs to the pan and cook for 5 minutes, stirring continuously, until browned slightly and crunchy. Season with salt and pepper.

Add the sweet potato and lentil mixture to an ovenproof dish. Crumble the feta on top and mix it into the filling gently. Top the mixture with the oat topping. Don’t worry if your mixture looks thin (it should look like thick soup), as the topping will absorb a fair amount of moisture.

Place the dish in the oven for 10 minutes.

Once cooked, leave it to settle for 5 minutes before digging in. Serve with a green salad!


We love sweet potatoes in all kinds of dishes – savoury and sweet! For our favourite sweet potato recipes, have a look below:

sweet potato crumble

Sweet Potato Crumble with Leeks and Feta

A savoury crumble for dinner? Why not? We paired sweet potatoes, lentils and leeks to create a mildly curried filling and topped it with a toasty oat and breadcrumb mixture. Tasty, filling and easy enough to make for a weekday dinner, with just a few simple ingredients, this is an unconventional way to make a crumble savoury!
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American, British
Servings 4 portions
Calories 400 kcal

Ingredients
 
 

  • 100 g red lentils dried weight
  • 1 tbsp curry powder we used medium
  • 30 g pumpkin seeds
  • 1 leek sliced
  • 700 ml vegetable stock hot
  • 100 g feta crumbled
  • 300 g sweet potatoes cut into 2cm chunks
  • 30 g breadcrumbs
  • 2 tbsp tomato paste
  • 80 g porridge oats

Instructions
 

  • Preheat the oven to 220°C Fan.
  • Heat a large non-stick frying pan with a tbsp of oil. Add sweet potato chunks, leeks and curry powder. Stir to coat the vegetables in curry powder and cook for 6-7 minutes, stirring often.
  • Add the red lentils, tomato paste and stock. Bring it to a boil, then cover with a lid and cook for a further 10 minutes.
  • In the meantime, heat 2 tbsp of oil in a large non-stick frying pan. Once hot, add the oats, pumpkin seeds and breadcrumbs to the pan and cook for 5 minutes, stirring continuously, until browned slightly and crunchy. Season with salt and pepper.
  • Add the sweet potato and lentil mixture to an ovenproof dish. Crumble the feta on top and mix it into the filling gently. Top the mixture with the oat topping. Don't worry if your mixture looks thin (it should look like thick soup), as the topping will absorb a fair amount of moisture.
  • Place the dish in the oven for 10 minutes.
  • Once cooked, leave it to settle for 5 minutes before digging in. Serve with a green salad!

Notes

Nutrition

Calories: 400kcalCarbohydrates: 59gProtein: 18gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 22mgSodium: 1147mgPotassium: 799mgFiber: 14gSugar: 9gVitamin A: 11637IUVitamin C: 8mgCalcium: 211mgIron: 6mg
Keyword Savoury Crumble, Sweet Potato & Feta Crumble, Sweet Potato & Leek Crumble, Sweet Potato & Oat Bake, Sweet Potato Bake, Sweet Potato Crumble, Sweet Potato Crumble with Feta
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sweet potato crumble

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