Healthy Lentil & Sweet Potato Vegan Bowl
Introduction
Lentil sweet potato vegan bowl is the kind of nourishing, feel-good meal that proves healthy food can be deeply satisfying and full of flavor. This bowl brings together hearty lentils, naturally sweet roasted sweet potatoes, and vibrant vegetables, all finished with a creamy, tangy tahini dressing. What makes it special is the balance: plant-based protein from lentils, complex carbs from sweet potatoes, and healthy fats that keep you full for hours. The flavors are warm, slightly smoky, and fresh all at once. Quick tip: roasting the sweet potatoes at high heat helps caramelize their edges, giving the whole bowl a restaurant-quality depth with very little effort.
Ingredients
For the roasted sweet potatoes
- 2 medium sweet potatoes, cubed (1½ lb / 700 g)
- 2 Tbsp olive oil (30 ml)
- 1 tsp smoked paprika (2.5 g)
- ½ tsp ground cumin (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the lentils
- 1 cup dry green or brown lentils (200 g)
- 3 cups water or vegetable broth (720 ml)
- 1 bay leaf
- ½ tsp salt (3 g)
For the bowl
- 3 cups baby spinach or mixed greens (90 g)
- 1 cup cooked quinoa or brown rice (170 g)
- 1 cup cherry tomatoes, halved (150 g)
- 1 small red onion, sliced (70 g)
- ¼ cup fresh parsley or cilantro (10 g)
Tahini dressing
- ¼ cup tahini (60 g)
- 2 Tbsp lemon juice (30 ml)
- 1 garlic clove, grated
- 2–4 Tbsp warm water (30–60 ml)
- Salt to taste
Step-by-Step Instructions
- Roast sweet potatoes at 425°F (220°C) for 25–30 minutes until golden and tender.
- Simmer lentils for 20–25 minutes until just tender; drain well.
- Whisk tahini, lemon, garlic, water, and salt until smooth.
- Divide greens and grains into bowls.
- Top with lentils and sweet potatoes.
- Finish with veggies and drizzle dressing before serving.
FAQs
Can I meal prep this recipe?
Yes, store components separately for up to 4 days.
Tahini alternative?
Use almond or cashew butter.
Is it gluten-free?
Yes, if you use quinoa or gluten-free grains.