Lentil & Sweet Potato Bowl
A hearty and nutritious bowl with lentils, roasted sweet potatoes, and fresh veggies.
15 mins
Prep Time
30 mins
Cook Time
2
Servings
Ingredients
- 1 cup dried green or brown lentils
- 1 large sweet potato, diced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 avocado, sliced
- 1 cup baby spinach
- 1/4 cup red onion, thinly sliced
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp water
- 1 clove garlic, minced
Nutrition Facts
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Instructions
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
Rinse lentils and cook according to package instructions (usually simmer in 2 cups of water for 20-25 minutes until tender). Drain any excess water.
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and a pinch of salt to make the dressing.
Assemble the bowls: Divide cooked lentils between two bowls. Top with roasted sweet potatoes, avocado slices, baby spinach, and red onion.
Drizzle the tahini dressing over the bowls and toss lightly to combine.
Serve warm and enjoy!
Chef's Tips
- Meal Prep: Cook lentils and roast sweet potatoes in advance for quick assembly during the week.
- Extra Protein: Add grilled chicken, tofu, or chickpeas for more protein.
- Spice It Up: Add a pinch of chili flakes or cayenne for extra heat.
- Greens Swap: Substitute spinach with kale or arugula for different flavors.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
