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

This Roasted Sweet Potato and Lentil Bowl is a vibrant and nutritious dish, perfect for a healthy midnight meal. Packed with the earthy flavors of lentils, roasted sweet potatoes, and fresh spinach, it offers a delightful combination of textures and tastes.

Roasted Sweet Potato and Lentil Bowl with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach and Lentil
45 minutes
Difficulty: Easy
American
450 kcal

Ingredients

  • Sweet potato - 300 grams
  • Lentils (green or brown) - 100 grams
  • Chickpeas (canned, drained) - 200 grams
  • Fresh spinach - 150 grams
  • Olive oil - 2 tablespoons
  • Garlic - 2 cloves, minced
  • Cumin powder - 1 teaspoon
  • Paprika - 1 teaspoon
  • Salt - 1/2 teaspoon
  • Black pepper - 1/4 teaspoon
  • Vegetable broth - 300 ml
  • Lemon juice - 1 tablespoon

Steps

  1. Preheat the oven to 200°C (400°F).
  2. Peel and dice the sweet potato into 1-inch cubes and place them on a baking tray.
  3. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, pepper, cumin, and paprika. Toss to coat evenly.
  4. Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and slightly caramelized, turning halfway through.
  5. While the sweet potatoes are roasting, rinse the lentils under cold water and combine them with the vegetable broth in a saucepan.
  6. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender but not mushy. Drain any excess liquid.
  7. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  8. Add the cooked lentils and drained chickpeas to the skillet, stirring to combine and heat through for about 5 minutes.
  9. Add the fresh spinach to the skillet, cooking until wilted, about 2-3 minutes.
  10. Once the sweet potatoes are done roasting, remove them from the oven and incorporate them into the lentil and chickpea mixture.
  11. Drizzle with lemon juice, toss gently, and serve warm in bowls.

Nutrition

  • Calories: 450
  • Protein: 18 g
  • Carbs: 70 g
  • Fiber: 20 g
  • Sugar: 6 g
  • Sodium: 300 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, promoting digestive health.
  • High in plant-based protein, supporting muscle repair and growth.

Tags

AmericanHealthyMidnight