Healthy Sweet Potato Lentil Bowl (Printable View)
Roasted sweet potatoes and lentils with fresh vegetables in creamy tahini dressing.
# What You’ll Need:
→ 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 2 ½ 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)
# Cooking Steps:
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 -
- It actually keeps you full for hours without that heavy afternoon slump
- You can prep everything ahead and assemble in 5 minutes
02 -
- The dressing thickens as it sits, so thin it with a little more water right before serving
- Warm lentils absorb seasoning better than cold ones, so salt them right after draining
03 -
- Double the dressing recipe and keep it in the fridge for salads and grain bowls all week
- Massage the kale or spinach with a little olive oil if using heartier greens