Roasted Sweet Potato and Lentil Bowl with Lentils and Spinach and Chickpeas

This Roasted Sweet Potato and Lentil Bowl is a hearty and nutritious dish that combines the sweetness of roasted sweet potatoes, the earthiness of lentils, and the freshness of spinach and chickpeas. Perfect for a healthy midnight meal, it’s packed with protein, fiber, and vibrant flavors.

Ingredients

• Sweet potato - 300 grams, cubed
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin - 1/2 teaspoon
• Cooked green or brown lentils - 1 cup
• Chickpeas - 1 cup, drained and rinsed
• Fresh spinach - 100 grams
• Garlic - 2 cloves, minced
• Vegetable broth - 1/2 cup
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. In a bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, black pepper, and cumin until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the cooked lentils and chickpeas to the skillet, stirring to combine and cook for about 5 minutes until warmed through.
6. Pour in the vegetable broth and bring to a simmer. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
7. Remove from heat and stir in the lemon juice and chopped parsley.
8. To serve, divide the lentil and spinach mixture between two bowls, top with the roasted sweet potatoes, and garnish with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 7 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids digestion and promotes satiety.
• High in vitamins A and C from sweet potatoes and spinach, supporting immune health.

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