Lentil & Spiced Sweet Potato Bowl

This lentil and spiced sweet potato bowl is a perfect make-ahead meal. Keep reading to grab the recipe!

Nourishing to both body and soul.

Nourish Bowls

I think these salad type bowls are also called nourish bowls. Basically, a bowl where you throw a bunch of nice ingredients together. You could really use anything for these. I love making these kinds of meals because you can make a lot in advance and then you don’t have to think about preparing lunch or dinner for at least a day or two. It’s versatile as well, you can pop this into a wrap too if you’d fancy. I definitely recommend making my hummus recipe to top this off.

A great dish to meal prep too.

Sweet potato

I love a good sweet potato. They’re filling, sweet, they caramelise lovely in the oven. Paired with a plant protein like lentils you have a great base for a meal. So satisfying and full of goodness. I always think a bit of spice goes well with a sweet potato to complement the sweetness.

Combining textures is equally as important as flavours. That’s why it’s so delicious to add a bit of crunch from the nuts and the radishes. I also love something pickled or fermented. I don’t really follow any recipe when I make a fermented vegetable. Here’s one you can check out. When you have a lot of one type of vegetable, say cabbage or carrots, or even radishes or cucumber, it’s a wonderful way of preserving them. Either by pickling (takes less time) or fermenting (takes a bit more time before the tang hits).

Delicious, fresh goodness.

As for the greens, I used a mix of lettuce and spinach, mostly because that’s what I had in the fridge. I always like combining two or more types of greens, they have all of those lovely minerals in them that are good for us.

Make my lentil & spiced sweet potato bowl today.

Enjoy!

Lentil & Spiced Sweet Potato Bowl

A delicious, filling bowl of goodies: miso lentils, spiced sweet potato, hummus, greens and more. Takes about half an hour to make too!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Dinner, Lunch, Salad

Servings 4 portions

Equipment

• oven

Ingredients

  

1x2x3x

• 2 sweet potatoes, medium size
• salt
• pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp coriander
• ½ tsp cumin
• chili flakes
• 1 tbsp olive oil
• 1 jar lentils (400 grams)
• 1 tbsp miso
• 1 tbsp water
• ½ tsp brown sugar
• chili flakes
• handful of lettuce
• handful of spinach
• ½ lemon
• 6 radishes
• 4 tbsp hummus
• 4 tbsp crushed nuts

Instructions

 

• preheat oven to 180 C( 350 F)
• peel and cube the sweet potato. add the seasoning and olive oil.
• spread out onto a baking sheet lined with baking paper
• bake for 30 minutes.
• rinse and drain the lentils
• in a small bowl or cup mix the miso with water and brown sugar. add to the lentils. stir.
• clean lettuce and spinach as needed and add to a bowl.
• add the sweet potato, lentils, some radishes, a dollop of hummus, some nuts, a bit of olive oil.
• optional: add something fermented like kimchi, or a pickle.
• enjoy!

Notes

This recipe is gluten free.

Keeps in the fridge for up to a week. 

Keyword Lunch, Make Ahead, Quick & Easy, Vegan Protein, Veganuary

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