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

This Roasted Sweet Potato and Lentil Bowl combines the earthy flavors of roasted sweet potatoes, protein-packed lentils, and nutrient-rich spinach, creating a wholesome dish perfect for a midnight snack. Topped with crispy chickpeas, it's both satisfying and healthy, making it a delightful choice for any time of day.

Ingredients

• Sweet potatoes - 2 medium (about 400g)
• Olive oil - 2 tbsp (30ml)
• Salt - 1 tsp (5g)
• Black pepper - 1/2 tsp (2g)
• Cumin - 1/2 tsp (2g)
• Lentils (green or brown) - 1 cup (200g), rinsed
• Vegetable broth - 2 cups (480ml)
• Spinach - 2 cups (60g), fresh
• Canned chickpeas - 1 can (400g), drained and rinsed
• Paprika - 1/2 tsp (2g)
• Garlic powder - 1/2 tsp (2g)
• Lemon juice - 2 tbsp (30ml)

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and cube the sweet potatoes into bite-sized pieces.
3. In a bowl, toss the sweet potatoes with 1 tablespoon of olive oil, salt, pepper, and cumin until evenly coated.
4. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
5. While the sweet potatoes are roasting, cook the lentils. In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid if necessary.
6. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas, paprika, garlic powder, and a pinch of salt. Sauté for about 10 minutes, stirring occasionally, until the chickpeas are crispy and golden.
7. Once the lentils are cooked, stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
8. To serve, divide the lentil and spinach mixture between two bowls, top with roasted sweet potatoes and crispy chickpeas. Drizzle with lemon juice before serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 72 g
• Fiber: 22 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

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

Tags