Golden Roasted Sweet Potato Lentil Bowls
These vegan bowls are a delightful blend of roasted sweet potatoes and hearty lentils, perfect for a nutritious and satisfying meal.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Medium Saucepan
- 1 Large mixing bowl
Ingredients
Main Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 cup brown or green lentils rinsed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Toppings
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 1/4 cup pumpkin seeds
Instructions
Preparation
- Preheat your oven to 400°F. In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated. Spread them on a lined baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until sweet potatoes are golden and tender.
- In a medium saucepan, bring vegetable broth to a boil. Add rinsed lentils, reduce heat to a simmer, and cook for 20-25 minutes until lentils are tender. Drain any excess liquid.
- While sweet potatoes and lentils are cooking, prepare the toppings: halve cherry tomatoes, slice avocado, and set aside mixed greens and pumpkin seeds.
Serving
- Divide mixed greens among four bowls. Top with roasted sweet potatoes, cooked lentils, cherry tomatoes, avocado slices, and pumpkin seeds. Drizzle with a dressing of your choice, if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Notes
Pro Tips: Ensure the sweet potatoes are spread out evenly on the baking sheet for even roasting. Taste and adjust seasoning as you prepare the dish.
Ingredient Substitutions: You can substitute sweet potatoes with butternut squash or lentils with chickpeas. For a nutty flavor, try adding roasted almonds.
How to Serve: Serve these bowls warm with a side of crusty bread or a simple side salad.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Make-Ahead Tips: You can prepare the lentils and sweet potatoes ahead of time and store them separately in the refrigerator. Assemble bowls just before serving.
Ingredient Substitutions: You can substitute sweet potatoes with butternut squash or lentils with chickpeas. For a nutty flavor, try adding roasted almonds.
How to Serve: Serve these bowls warm with a side of crusty bread or a simple side salad.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.
Make-Ahead Tips: You can prepare the lentils and sweet potatoes ahead of time and store them separately in the refrigerator. Assemble bowls just before serving.