Sweet Potato Lentil Bowls
Ingredients
Roasted Sweet Potatoes
- 2 medium sweet potatoes
- 2 tbsp avocado oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- salt
- 1 cup red lentils
- 1 cup quinoa
sauteed garlic greens
- 2 tbsp avocado oil
- 4 handfuls kale or spinach
- 4 cloves garlic minced
tahini dressing
- 1/4 cup tahini
- 1/2 lemon juiced
- 1/2 tsp curry powder
- 1/2 tsp maple syrup or to taste
- salt & pepper to taste
- 1/4 cup water as needed
Topping
- avocado slices
- hemp hearts
- nutritional yeast
Instructions
- Preheat oven to 420
- roughly chop the sweet potatoes into cubed pieces
- In a mixing bowl, combine chopped sweet potatoes, avocado oil, paprika, cumin, salt, and pepper
- Massage spices and oil into sweet potatoes until evenly coated
- Transfer sweet potatoes onto baking sheet
- Put baking tray in oven, cooking potatoes for 40 minutes total (flip halfway through)
- Following instructions on packages, cook quinoa and red lentils throughly
- In the meantime, make the tahini dressing. Combine tahini, lemon juice, curry powder, maple syrup, salt, pepper, and stir.
- Add water to dressing slowly, until desired consistency.
- In a pan, add olive oil and fresh greens (kale or spinach)
- Stir frequently to prevent overcooking. After about a minute, add in freshly minced garlic to the greens
- Once greens are sweated down, turn off heat and set aside
Layer Bowls
- To each bowl: add a scoop of quinoa, a scoop of red lentils, kale, cooked sweet potatoes, hemp hearts, tahini dressing, avocado slices, nutritional yeast, and enjoy!