We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Sweet Potato Crumble

Sweet Potato Crumble

3.55rating out of 5

(196 reviews from our customers)

Prep Time

30 min



This crumble-bake is a basically a quick-cook gratin. The innards are made from mild-curried sweet potato and lentils; cooked on the stove until softened. It’s dotted with sharp feta, which softens while it bakes, and topped off with a wholesome toasty oat n’ pumpkin seed topping and a side of leeks.

Prep Time

30 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
100g red split lentils
80g wholegrain rolled oats †
Pumpkin Seeds
30g raw pumpkin seeds
1 leek
tomato paste 3.18
2 tbsp rich tomato paste †
Panko breadcrumbs edit
30g breadcrumbs †
1 tbsp home blend curry powder
300g sweet potatoes
100g Greek Feta Cheese Cypressa †
Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g red lentils
  • 80g wholegrain rolled oats<span class="strong">†</span>
  • 1 bag of pumpkin seeds (30g)
  • 1 leek
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 tbsp curry powder
  • 300g sweet potatoes
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 671 kJ
159 kcal
3289 kJ
781 kcal
of which saturates
5 g
2 g
24.6 g
9.8 g
of which sugars
19.8 g
4 g
97 g
19.4 g
Fibre 4.3 g 21.1 g
Protein 7.6 g 37.2 g
Salt 0.37 g 1.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
100g red lentils
red lentils
80g wholegrain rolled oats
oats, may contain wheat
1 bag of pumpkin seeds (30g)
pumpkin seeds
1 leek
2 tbsp tomato paste
tomatoes (sulphites)
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
300g sweet potatoes
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
  • Allergens highlighted by † (wheat, sulphites, gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Boil a kettle (used in step 3)

Cut the sweet potatoes into roughly equal size (approx. 2cm chunks)


Heat a large pan with 1 tbsp olive oil

When hot, add the sweet potatoes and curry powder

Cook on a medium heat for 4 min


Add the lentils, tomato paste and 700ml [1L] boiling water

Bring to the boil, stir well and cover with a lid

Cook for 5 min then remove the lid and reduce by 2/3

You should end up with a mix that's the same consistancy as thick chunky soup


Meanwhile, heat a pan with 2-3 tbsp olive oil

When hot, add the oats, breadcrumbs and pumpkin seeds

Cook on a medium heat for 4 min, stirring continously until crunchy

Season to your taste with salt and pepper- this is your crumble topping


Cut the feta roughly into 1cm cubes

Add the sweet potato mixture to an ovenproof dish

Evenly distribute the feta cubes in amongst the filling

Sprinkle the oat mixture on top and bake for 5- 10 min, until bubbling


Discard the woody end of the leek[s]

Cut the leek[s] in half lengthways

Cut each half into 3 pieces


Heat a small pan (with a lid) with 1-2 tbsp olive oil

When hot add the leek and season to your taste

Cook for 1 min until starting to colour

Add 100ml [150ml] water and the lid

Cook for 4 min or until tender


Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the crumble straight from the dish with the leeks as a side


Share this recipe