Harvest Lentil and Sweet Potato Bowl

A nourishing bowl combining the earthy flavors of lentils and the natural sweetness of roasted sweet potatoes, enhanced with fresh spinach and a zesty lemon dressing.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with 1 tablespoon of olive oil, ensuring each piece is evenly coated. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are tender and starting to caramelize around the edges. This enhances the sweet potato's natural sweetness and gives a delightful texture.
2. 2.
   While the sweet potatoes are roasting, heat a small skillet over medium heat with the remaining tablespoon of olive oil. Add the cooked lentils, stirring occasionally to heat through gently. Cook for about 5 minutes until the lentils are warm, being careful not to overcook them as they can become mushy.
3. 3.
   In a serving bowl, place the baby spinach leaves at the bottom. The residual heat from the lentils and sweet potatoes will slightly wilt the spinach, preserving its nutritional value and vibrant color.
4. 4.
   Once the sweet potatoes are finished roasting, add them to the bowl along with the warmed lentils. Drizzle the lemon juice over the top, adding a refreshing tang that balances the sweetness of the potatoes and the earthiness of the lentils.
5. 5.
   Toss all the ingredients gently to combine, ensuring the lemon juice and olive oil coat everything evenly. Taste and adjust seasoning with salt and pepper as desired. Serve immediately for the best flavor and texture, and enjoy your nutritious meal!