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Roasted Sweet Potato Lentil Bowl Recipe

Roasted Sweet Potato Lentil Bowl Recipe
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★★★★★

4.9 from 14 reviews

A wholesome and vibrant Roasted Sweet Potato Lentil Bowl packed with nutrient-rich lentils, sweet roasted potatoes, fresh vegetables, and a tangy lemon-Dijon dressing. This dish is perfect for a healthy, satisfying vegan meal that’s easy to prepare and full of flavor.

Ingredients

Scale

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • Salt and black pepper to taste

Lentils

  • 1 cup green or brown lentils, rinsed
  • 3 cups water or vegetable broth
  • 1 bay leaf
  • Salt to taste

Bowl

  • 1 cup cooked quinoa or rice (optional base)
  • 1 small red onion, thinly sliced
  • 1 cup baby spinach or kale
  • ½ cup cherry tomatoes, halved
  • 2 tbsp fresh parsley, chopped

Dressing

  • 3 tbsp olive oil
  • 1½ tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Roast Sweet Potatoes: Preheat your oven to 200°C (400°F). In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer and roast for 25 to 30 minutes, turning halfway through, until they are tender and have a lightly golden crust.
  2. Cook Lentils: In a medium saucepan, combine the rinsed lentils, water or vegetable broth, bay leaf, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to a simmer. Cook uncovered for 20 to 25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and remove the bay leaf.
  3. Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and black pepper until well emulsified. Adjust seasoning to taste.
  4. Assemble Bowl: If using a grain base, place the cooked quinoa or rice at the bottom of serving bowls. Layer on the cooked lentils, roasted sweet potatoes, fresh spinach or kale, cherry tomatoes, and thinly sliced red onion. Drizzle the dressing evenly over the assembled ingredients and gently toss to combine.
  5. Garnish and Serve: Sprinkle the freshly chopped parsley on top for a burst of color and freshness. Serve the bowl warm or at room temperature for a delicious, nutritious meal.

Notes

  • You can substitute quinoa or rice with any other grain like couscous or bulgur if preferred.
  • For added protein, consider topping with a soft-boiled egg or feta cheese if not following a vegan diet.
  • Double the roasted sweet potatoes and lentils for meal prep and refrigerate for up to 4 days.
  • Adjust seasoning and spices according to your taste preferences.
  • Use vegetable broth instead of water for extra flavor when cooking lentils.

Nutrition

Keywords: roasted sweet potato lentil bowl, vegan lentil bowl, healthy vegan recipe, roasted sweet potatoes, lentil meal prep, plant-based bowl, nutritious vegan bowl

Find it online: https://maicook.com/roasted-sweet-potato-lentil-bowl-recipe/