Roasted Sweet Potato and Lentil Bowl with Spinach

This Roasted Sweet Potato and Lentil Bowl with Spinach is a nourishing and hearty dish perfect for a healthy midnight meal. The combination of roasted sweet potatoes, protein-packed lentils, and fresh spinach creates a delightful balance of flavors and textures.

Ingredients

• Sweet potato - 300 grams, peeled and cubed
• Olive oil - 2 tablespoons
• Dried lentils (green or brown) - 150 grams, rinsed
• Spinach - 100 grams, fresh
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Parsley - 2 tablespoons, chopped (for garnish)

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, cumin, paprika, salt, and black pepper 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 golden brown, flipping halfway through.
4. While the sweet potatoes are roasting, in a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Add the rinsed lentils and vegetable broth to the saucepan. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, or until the lentils are tender.
6. Once the lentils are cooked, stir in the fresh spinach and lemon juice, cooking for an additional 2-3 minutes until the spinach wilts.
7. To serve, divide the lentil mixture between two bowls, top with roasted sweet potatoes, and garnish with chopped parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 18 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

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

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