Spicy Lentil and Sweet Potato Buddha Bowl

Name: Spicy Lentil and Sweet Potato Buddha Bowl
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 cup brown lentils (dry, rinsed); 2 medium sweet potato (peeled and cubed); 4 cups baby spinach (fresh); 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 2 whole garlic clove (minced); 3 tbsp tahini; 2 tbsp lemon juice (freshly squeezed); 3 tbsp water (for tahini dressing); 0.75 tsp salt; 0.5 tsp black pepper; 1 tbsp toasted sesame seeds (for garnish)

A vibrant and nutritious bowl packed with high-fiber lentils, roasted sweet potatoes, and fresh greens, topped with a zesty tahini dressing.

Servings

Total time

45 min

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Steps

1
Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, ground cumin, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway.
2
While the sweet potatoes roast, rinse the lentils under cold water. Place lentils in a pot with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until tender but not mushy. Drain any excess water and set aside.
3
In a large bowl, combine the fresh baby spinach and cooked lentils. Drizzle with remaining 1 tablespoon olive oil and toss gently to combine.
4
Prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, water, salt, and black pepper until smooth and creamy. Adjust water amount to desired consistency.
5
Assemble the bowls by dividing the lentil and spinach mixture among four bowls. Top each with a generous portion of roasted sweet potatoes.
6
Drizzle the tahini dressing evenly over each bowl and garnish with toasted sesame seeds. Serve immediately and enjoy a hearty, high-fiber lunch.

Tips from the Chef

Rinse lentils thoroughly to remove any debris and reduce cooking foam.
To speed up cooking, soak lentils for 1 hour before cooking, but it is optional.
Sweet potatoes can be roasted a day ahead and reheated for convenience.
Adjust the spiciness by adding a pinch of cayenne pepper to the sweet potato seasoning if desired.
Use fresh lemon juice for the best flavor in the tahini dressing.
This bowl can be customized by adding avocado slices or roasted chickpeas for extra fiber and texture.