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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.