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–+ servings

Sweet Potato Lentil Bowls

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

Bowls

  • 2 medium sweet potatoes
  • ¼ cup olive oil
  • ½ head 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

Instructions

  • Preheat oven to 400°F
  • Peel and dice sweet potatoes
  • Add to a large bowl and toss with oil and spices
  • Spread on a large baking sheet and bake for 50 minutes
  • Rinse lentils and add to a medium pot with 4 cups of water
  • Cook lentils for 22 minutes and drain extra water once cooking time is done
  • Remove kale from stems, then wash, dry, and chop into small pieces
  • 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!)
  • Whisk together salad dressing ingredients
  • Slice red onion
  • Assemble bowls by adding kale, sweet potatoes, lentils, and red onion to each bowl. Top with crumbled feta and drizzle with dressing
  • Store in the fridge in airtight containers for up to 5 days