Lentil & Sweet Potato Power Bowl

Ingredients:

  • 2 medium sweet potatoes (peeled and cubed)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  •   salt and pepper (to taste)
  • 1 cup dry green or brown lentils (rinsed)
  • 1⁄2 cup Greek yoghurt (or plant-based yoghurt)
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons water (adjust for desired consistency)
  • 2 cups fresh spinach
  • 1⁄4 cup pumpkin seeds or sunflower seeds (optional, for crunch)

Yield:

4 Servings

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, turning halfway through, until tender.
  2. While the sweet potatoes are roasting, cook the lentils. In a medium pot, combine lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until tender. Drain and set aside.
  3. In a small bowl, whisk together Greek yoghurt, tahini, lemon juice, and water to create a creamy dressing. Adjust the consistency with more water if needed.
  4. To assemble, divide fresh spinach evenly among four bowls.
  5. Top each with lentils, roasted sweet potatoes, and a drizzle of the yoghurt-tahini dressing. Sprinkle with pumpkin or sunflower seeds for added crunch, if desired. Serve immediately.

Notes:

Cooking time:

Preparation time: