Sweet Potato Lentil Bowl (Printable Version)

Vibrant bowl with roasted sweet potatoes, lentils, fresh vegetables, and creamy tahini dressing for a satisfying midday meal.

# Ingredient List:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 2 cups baby spinach or mixed greens

→ Lentils

05 - 1 cup dried green or brown lentils, rinsed (or 2½ cups cooked lentils)
06 - 3 cups water

→ Dressing

07 - 3 tablespoons tahini
08 - 2 tablespoons lemon juice
09 - 1 tablespoon olive oil
10 - 1 tablespoon maple syrup or honey
11 - 1 small garlic clove, minced
12 - 2-3 tablespoons water (to thin)
13 - Salt and pepper, to taste

→ Toppings

14 - ¼ cup pumpkin seeds (pepitas), toasted
15 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
03 - Place the lentils and water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water and season lightly with salt.
04 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, garlic, salt, pepper, and enough water to reach a creamy, pourable consistency.
05 - Divide spinach or greens among four bowls. Top with roasted sweet potatoes, cooked lentils, cherry tomatoes, and cucumber. Drizzle generously with tahini dressing.
06 - Finish with toasted pumpkin seeds and a sprinkle of fresh parsley, if desired. Serve immediately.

# Expert Tips:

01 -
  • The tahini dressing alone has converted multiple self proclaimed I dont like healthy food people
  • Everything stays perfectly textured even after three days in the fridge
  • You can roast the sweet potatoes and cook lentils on Sunday, then assemble in under five minutes all week
02 -
  • The dressing thickens in the fridge, so add another splash of water before serving leftovers
  • Roasted sweet potatoes reheat beautifully, but the fresh vegetables should stay cold
03 -
  • Toast your pumpkin seeds in a dry pan until they start popping and smell nutty, it makes a huge difference
  • Massage the kale or spinach with a tiny bit of olive oil if prepping more than two days ahead

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