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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!