Veggies Power Bowl with Lentils and Sweet Potato
A hearty, colorful bowl loaded with roasted sweet potatoes, protein-rich lentils, fresh greens, and a tangy tahini dressing. Balanced, filling, and bursting with flavor and texture!
⏱️ Time Required
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
For the Bowl:
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1 tsp smoked paprika
Salt & pepper to taste
1 cup dry green or brown lentils, rinsed
3 cups water or vegetable broth
4 cups mixed greens (spinach, kale, arugula)
1 medium carrot, shredded or thinly sliced
1 small cucumber, diced
1 ripe avocado, sliced
¼ cup fresh parsley or cilantro, chopped
Optional: 2 tbsp pumpkin seeds or toasted nuts for crunch
Tahini Dressing:
3 tbsp tahini
2 tbsp lemon juice
1 tsp maple syrup or honey
1 garlic clove, minced
Water to thin (about 2–3 tbsp)
Salt to taste
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized, flipping halfway.
2. Cook the Lentils
In a pot, combine lentils and water/broth.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until lentils are tender but not mushy.
Drain excess liquid and season with salt.
3. Make the Dressing
Whisk together tahini, lemon juice, maple syrup, garlic, and salt.
Add water a little at a time until smooth and pourable.
4. Assemble the Bowls
Divide mixed greens among bowls.
Top with roasted sweet potatoes, lentils, carrot, cucumber, avocado slices, and fresh herbs.
Drizzle generously with tahini dressing.
Sprinkle with pumpkin seeds or nuts if desired.
✅ Notes
Lentils can be swapped for chickpeas or black beans.
Add roasted beets, sautéed mushrooms, or quinoa for variation.
This bowl is vegan, gluten-free, and packed with fiber and plant protein.
Nutrition Information
Calories ~450 kcal
Protein 18 g
Carbs 55 g
Fiber 15 g
Fat 15 g
Sodium 250 mg