Roasted Sweet Potato and Lentil Bowl

This Roasted Sweet Potato and Lentil Bowl is a vibrant and nutritious dish, perfect for a midnight snack that satisfies both hunger and health. The combination of roasted sweet potatoes and protein-packed lentils creates a filling meal that is both comforting and nourishing.

Ingredients

• Sweet Potatoes - 2 medium (about 400g)
• Olive Oil - 2 tablespoons
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Ground Cumin - 1/2 teaspoon
• Cooked Lentils - 1 cup (about 200g)
• Spinach - 2 cups (fresh)
• Feta Cheese - 50g (crumbled)
• Lemon Juice - 1 tablespoon
• Tahini - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the sweet potatoes into 1-inch cubes.
3. In a bowl, toss the sweet potatoes with olive oil, salt, black pepper, and ground cumin until evenly coated.
4. Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, turning halfway through.
5. While the sweet potatoes are roasting, prepare the lentils if not already cooked. You can use canned lentils for convenience; just drain and rinse them.
6. In a skillet, add the fresh spinach and sauté over medium heat until wilted, about 3-4 minutes.
7. In a small bowl, mix the lemon juice and tahini to create a dressing.
8. Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
9. To assemble the bowls, divide the spinach and cooked lentils between two bowls, top with roasted sweet potatoes, and sprinkle with crumbled feta cheese.
10. Drizzle the tahini dressing over the top before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, which support immune function.
• High in protein and fiber from lentils, promoting satiety and digestive health.

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