These vibrant bowls are loaded with cozy roasted sweet potatoes, protein-packed lentils, fluffy quinoa, garlicky greens, and a creamy curry-spiced tahini drizzle. They’re perfect for meal prep or when you want something nourishing and flavorful — all in one bowl.

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Sweet Potato Lentil Bowls

Ingredients

For the roasted sweet potatoes:

2 medium sweet potatoes cubed
2 tbsp avocado oil
½ tsp paprika
½ tsp cumin
salt & pepper to taste

For the base:

1 cup red lentils dry
1 cup quinoa dry

For the sautéed garlic greens:

2 tbsp avocado or olive oil
4 handfuls kale or spinach
4 cloves garlic minced

For the curry tahini dressing:

¼ cup tahini
1/2 lemon (juiced)
½ tsp curry powder
½ tsp maple syrup or to taste
salt & pepper to taste
¼ cup water or more as needed, to thin

Optional toppings:

Sliced avocado
Hemp hearts
Nutritional yeast
Fresh herbs or microgreens

Instructions

Roast the sweet potatoes:

Preheat oven to 420°F (215°C).
Chop sweet potatoes into cubes and add them to a large bowl.
Toss with avocado oil, paprika, cumin, salt, and pepper until evenly coated.
Spread on a baking sheet and roast for 40 minutes, flipping halfway through.

Cook quinoa & lentils:

Rinse quinoa and lentils under cold water.
Cook each separately according to package instructions until fluffy and tender.
Set aside and fluff with a fork when done.

Make the tahini dressing:

In a bowl or jar, whisk together tahini, lemon juice, curry powder, maple syrup, salt, and pepper.
Slowly add water a little at a time until smooth and creamy. Adjust flavor to taste.

Sauté the greens:

In a skillet, heat avocado oil over medium heat.
Add kale or spinach and stir frequently.
After about a minute, add minced garlic and continue stirring until greens are wilted and fragrant.
Turn off heat and set aside.

Assemble your bowls:

To each bowl, add a scoop of cooked quinoa, red lentils, and sautéed greens.
Top with roasted sweet potatoes, a drizzle of curry tahini dressing, and your favorite toppings like avocado, hemp hearts, and nutritional yeast.

Serve & enjoy!

Best enjoyed warm, but leftovers are great cold or reheated. Perfect for prepping ahead.