March 17, 2023
Sweet Potato Lentil Bowls
These meal prep bowls are so delicious and flavourful! The dressing and feta add the perfect burst of flavour. I am constantly looking for new lunch ideas and these were just what I needed. Healthy, vegetarian, and loaded with greens. I like using kale as it allows for salads to keep longer in the fridge! Therefore, perfect for making ahead of time. You can also swap chickpeas for lentils if that's easier for you.
SERVES: 4
Prep Time
10 min
Cook Time
50 min
Total Time
60 min
Ingredients
Bowls
2 medium sweet potatoes
¼ cup olive oil
½ head of kale (about 8 cups)
1 cup brown lentils
¼ of a red onion
1 cup feta cheese
1 tsp chili powder
1 tsp cumin
1 tsp cinnamon
½ tsp cayenne (optional)
1 tsp salt
1 tsp pepper
¼ cup olive oil
½ head of kale (about 8 cups)
1 cup brown lentils
¼ of a red onion
1 cup feta cheese
1 tsp chili powder
1 tsp cumin
1 tsp cinnamon
½ tsp cayenne (optional)
1 tsp salt
1 tsp pepper
Salad Dressing
¼ cup olive oil
3 tbsp lemon juice
1 tsp mayo
1 tsp Dijon mustard
1 tsp maple syrup
½ tsp salt
½ tsp pepper
3 tbsp lemon juice
1 tsp mayo
1 tsp Dijon mustard
1 tsp maple syrup
½ tsp salt
½ tsp pepper
Directions
1. Preheat oven to 400°F
2. Peel and dice sweet potatoes
3. Add to a large bowl and toss with oil and spices
4. Spread on a large baking sheet and bake for 50 minutes
5. Rinse lentils and add to a medium pot with 4 cups of water
6. Cook lentils for 22 minutes and drain extra water once cooking time is done
7. Remove kale from stems, then wash, dry, and chop into small pieces
8. Add kale to a large bowl with a splash of oil and sprinkle of sea salt. Massage with your hand for 3 minutes until kale softens (don't skip this step!)
9. Whisk together salad dressing ingredients
10. Slice red onion
11. Assemble bowls by adding kale, sweet potatoes, lentils, and red onion to each bowl. Top with crumbled feta and drizzle with dressing
12. Store in the fridge in airtight containers for up to 5 days
2. Peel and dice sweet potatoes
3. Add to a large bowl and toss with oil and spices
4. Spread on a large baking sheet and bake for 50 minutes
5. Rinse lentils and add to a medium pot with 4 cups of water
6. Cook lentils for 22 minutes and drain extra water once cooking time is done
7. Remove kale from stems, then wash, dry, and chop into small pieces
8. Add kale to a large bowl with a splash of oil and sprinkle of sea salt. Massage with your hand for 3 minutes until kale softens (don't skip this step!)
9. Whisk together salad dressing ingredients
10. Slice red onion
11. Assemble bowls by adding kale, sweet potatoes, lentils, and red onion to each bowl. Top with crumbled feta and drizzle with dressing
12. Store in the fridge in airtight containers for up to 5 days
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