One-Pot Roasted Sweet Potato and Crispy Cilantro Mujadara

Name: One-Pot Roasted Sweet Potato and Crispy Cilantro Mujadara
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ lb (680 g) sweet potatoes, unpeeled, cut into ¾-inch (2 cm) cubes; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¾ cup (150 g) brown lentils, rinsed and drained; ¾ cup (140 g) bulgur wheat, medium or coarse; 1 whole (200 g) yellow onion, large, finely diced; 2 tbsp (30 ml) extra-virgin olive oil; 3 cup (720 ml) vegetable broth, low-sodium; ¾ tsp (3½ g) ground cumin; ½ tsp (2 g) ground coriander; 1 tsp (6 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1½ cup (35 g) fresh cilantro leaves, packed, washed and patted very dry; 1 tbsp (15 ml) extra-virgin olive oil; ¼ tsp (1½ g) kosher salt; ¼ cup (10 g) fresh cilantro sprigs, leaves only, roughly chopped (optional); 1 whole (100 g) lemon, cut into wedges (optional); ½ cup (120 ml) plain yogurt (dairy or coconut yogurt for vegan) (optional)

From the MyKitchenBank Kitchen

A vibrant one-pot Levantine grain and lentil dish elevated with roasted sweet potato cubes and a showstopping crispy cilantro garnish. Brown lentils and bulgur cook together in vegetable broth with sautéed onions, then are topped with caramelized sweet potato and fresh herbs for contrast and color. Naturally vegan and deeply satisfying.

Prep: 20 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 4 servings as a main course or 6 as a side

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Ingredients

4 servings

For roasting
1½ lb (680 g) sweet potatoes, unpeeled, cut into ¾-inch (2 cm) cubes
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
For the mujadara
¾ cup (150 g) brown lentils, rinsed and drained
¾ cup (140 g) bulgur wheat, medium or coarse
1 whole (200 g) yellow onion, large, finely diced
2 tbsp (30 ml) extra-virgin olive oil
3 cup (720 ml) vegetable broth, low-sodium
¾ tsp (3.5 g) ground cumin
½ tsp (2 g) ground coriander
1 tsp (6 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
For crispy cilantro
1½ cup (35 g) fresh cilantro leaves, packed, washed and patted very dry
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1.5 g) kosher salt
For serving
¼ cup (10 g) fresh cilantro sprigs, leaves only, roughly chopped (optional)
1 whole (100 g) lemon, cut into wedges (optional)
½ cup (120 ml) plain yogurt (dairy or coconut yogurt for vegan) (optional)

Equipment (6)

Large heavy-bottomed pot with lid (3-quart or larger)
Baking sheet (9×13 inch / 23×33 cm)
Small skillet or saucepan
Cutting board and knife
Measuring cups and spoons
Wooden spoon or silicone spatula

Steps

Before you start

Preheat oven to 425°F (220°C) while you prepare ingredients
Cut and measure lentils and bulgur before starting to keep the stovetop steps moving smoothly
Have vegetable broth at room temperature for easier mixing

1
Roast sweet potatoOven 425°F / 220°C
- Toss the diced sweet potatoes on a baking sheet with 2 tbsp (30 ml) olive oil, ½ tsp (3 g) salt, and ¼ tsp (0.5 g) black pepper until evenly coated.
- Spread in a single layer.
- Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through, until the edges are deeply caramelized and the centers are tender when pierced with a fork.
- Set aside.
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Ready when: Edges are golden-brown and centers yield easily to a fork
Tip: Don't skip the halfway stir—it ensures even browning on all sides and prevents sticking.
2
Sauté onion and spices
- While the sweet potato roasts, heat 2 tbsp (30 ml) olive oil in a large heavy-bottomed pot over medium heat.
- Add the diced onion and sauté for 6–8 minutes, stirring occasionally, until softened and starting to brown at the edges.
- Add the cumin (¾ tsp / 3.5 g) and coriander (½ tsp / 2 g) and stir constantly for 30 seconds until fragrant.
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Ready when: Onion is soft and golden, spices smell toasted and aromatic
Tip: Toast the spices just briefly—30 seconds—so they bloom in the hot oil without burning.
3
Add lentils and bulgur
- Pour in the rinsed brown lentils (¾ cup / 150 g) and bulgur (¾ cup / 140 g).
- Stir constantly for 1–2 minutes so the grains toast slightly in the oil, releasing their nutty aroma.
- You should hear them gently rattle against the pot.
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Ready when: Lentils and bulgur smell toasted and nutty; they make a light clicking sound in the pot
Tip: This toasting step deepens the flavor and helps prevent the grains from becoming mushy later.
4
Add broth and season
- Pour in the vegetable broth (3 cups / 720 ml) and add 1 tsp (6 g) salt and ¼ tsp (0.5 g) black pepper.
- Stir well to combine and bring to a boil over medium-high heat, about 2–3 minutes.
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Ready when: Liquid comes to a rolling boil
5
Simmer covered
- Reduce heat to medium-low, cover with a lid, and simmer for 18–20 minutes without stirring.
- The lentils should be tender but not falling apart, and the bulgur should have absorbed most of the liquid.
- When done, a grain of bulgur should be chewy and tender when bitten, and the lentils should easily break under slight pressure.
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Ready when: Most of the liquid is absorbed; lentils are tender but hold their shape; bulgur is chewy
Tip: Don't lift the lid too early or too often—each peek releases steam and prolongs cooking.
6
Prepare crispy cilantro
- While the mujadara simmers, heat 1 tbsp (15 ml) olive oil in a small skillet over medium-high heat.
- Once shimmering, carefully add the dry cilantro leaves in a single layer (work in batches if needed).
- Fry for 30–45 seconds, stirring gently, until the leaves turn bright green, fragrant, and crispy.
- They will darken slightly as they cool.
- Transfer to a plate lined with paper towels and season with ¼ tsp (1.5 g) salt while still warm.
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Ready when: Cilantro is crispy, bright green, and deeply fragrant; it crackles when stirred
Tip: Cilantro must be completely dry or it will splatter and won't crisp. Pat it very thoroughly with paper towels before frying. Watch constantly—it goes from perfect to burnt in seconds.
7
Rest and fluff
- Once the lentils and bulgur are tender and the liquid is mostly absorbed, remove the pot from heat and let it sit covered for 5 minutes.
- This allows any remaining liquid to absorb and the grains to firm up slightly.
- Then, using a fork, gently fluff the mixture to separate the grains.
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Ready when: Steam stops rising from the pot; grains are fluffy and separate when fluffed with a fork
Tip: Resist the urge to stir during resting—this keeps the grains from breaking apart.
8
Combine and serve
- Transfer the mujadara to a serving platter or individual bowls.
- Gently fold in the roasted sweet potato cubes, being careful not to break them apart.
- Top with the crispy cilantro.
- Serve warm with optional lemon wedges, fresh cilantro sprigs, and a dollop of yogurt on the side for drizzling.
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Ready when: All components are mixed and ready to eat
Tip: Add the sweet potato at the very end so the cubes stay intact and beautiful on the plate. Don't over-mix or the sweet potato will break into smaller pieces.

Good to know

Tips

Crispy cilantro is the star of this dish—don't skip it. It adds visual drama and a bold, unexpected crunch that transforms the humble mujadara. The key is bone-dry cilantro and high heat for only 30–45 seconds.
Make the roasted sweet potato ahead and reheat it gently just before serving, or keep it at room temperature and add it to warm mujadara at the last minute. This keeps it from turning mushy.
If your broth is very salty, start with 2¾ cups (660 ml) instead of 3 cups (720 ml) and add more as needed. The mujadara should be moist but not soupy—it should hold together when spooned.
This dish is naturally vegan and gluten-free if you use certified gluten-free vegetable broth and skip the optional yogurt topping. It's also naturally high in protein from the lentils and grains, making it a satisfying main course.

Make ahead

You can cook the mujadara and roast the sweet potato up to 2 days ahead. Store separately in airtight containers in the refrigerator. The crispy cilantro is best made within 2 hours of serving; store in an airtight container at room temperature if made ahead. Reheat the mujadara gently in a covered pot over low heat with a splash of vegetable broth if needed, then add the sweet potato and crispy cilantro just before serving.

Storage & reheating

Refrigerator (without crispy cilantro): up to 4 days in an airtight container. Reheat gently on the stovetop over low heat or in a microwave, adding a splash of broth if dry. Freezer: up to 3 months (mujadara and sweet potato only; crispy cilantro does not freeze well). Thaw overnight in the refrigerator and reheat as above. Crispy cilantro: store in an airtight container at room temperature for up to 2 hours; it will soften after that.

Substitutions

brown lentils, rinsed and drained → French green (Puy) lentils. They hold their shape slightly better during cooking, resulting in a firmer texture. Use the same amount and cooking time.
bulgur wheat, medium or coarse → farro, barley, or brown rice. Farro and barley cook in about the same time. Brown rice will need 5–10 extra minutes of cooking time and an additional ¼ cup (60 ml) broth.
sweet potatoes, unpeeled → butternut squash or regular potato. Cut into similar ¾-inch (2 cm) cubes. Butternut squash will caramelize beautifully; regular potato will brown more quickly, so watch for doneness around 18 minutes.
fresh cilantro leaves, packed → fresh mint or parsley leaves, or a mix. Mint will crisp up with the same technique and offers a cooler flavor. Parsley will be less aromatic but still pleasant. Fry for 30–45 seconds, watching carefully.