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Sweet Potato Lentil Bowl with Creamy Tahini Dressing

Sweet Potato Lentil Bowl with Creamy Tahini Dressing Bliss

A vibrant Sweet Potato Lentil Bowl with Creamy Tahini Dressing packed with plant-based protein and flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 2 cups sweet potatoes cubed
  • 2 tablespoons olive oil or avocado oil
  • 1 cup brown or green lentils rinsed
  • 1 cup quinoa rinsed
  • 2 cups fresh kale or spinach or other leafy greens
  • 1 avocado sliced optional toppings
For the Dressing
  • 1/4 cup tahini or almond butter
  • 2 tablespoons lemon juice or lime juice
  • 1 tablespoon maple syrup or honey
  • 1 clove garlic minced

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • Pots
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cube the sweet potatoes, drizzle with olive oil, season, and toss to coat before spreading on the baking sheet.
  3. Roast sweet potatoes for 25-30 minutes, flipping halfway, until tender and golden brown.
  4. Meanwhile, cook lentils and quinoa in separate pots according to package instructions.
  5. Whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth.
  6. Assemble the bowls with quinoa, greens, lentils, and roasted sweet potatoes, topped with avocado and dressing.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 100IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

This bowl is customizable—feel free to swap vegetables or grains based on your preference.

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