Vegan lentil and sweet potato bowl
Vegan lentil and sweet potato bowl with lentils, sweet potato and tahini. A warming plant-based lunch with plant protein and fibre.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 25 min
- Total time: 40 min
- Calories: 420 kcal per serving
- Protein: 18 g
- Fat: 12 g
- Carbs: 55 g
Ingredients
- 150g lentils
- 1 sweet potato
- 1 handful of spinach
- 2 tbsp tahini
- 1 splash of lemon juice
- 1 tbsp olive oil
Method
You’ll need: saucepan · chopping board · knife · mixing bowl
- Peel the sweet potato, cut it into large cubes and boil it in a small pan of water for just under 15 min, until soft.
- Meanwhile, cook the lentils in lightly salted water according to the packet instructions.
- In a bowl, stir the tahini with the lemon juice and a little warm water into a smooth dressing.
- Wash the spinach and divide it between two deep bowls.
- Put the lentils and sweet potato cubes on the spinach and drizzle everything with the tahini dressing.
Good to know
The combination of pulses and root veg makes for a really satisfying meal.
Swaps
Sweet potato → squash (for a seasonal autumn version).
Cooking tips
Only salt the lentils right at the end of cooking, otherwise they take much longer to soften.
Storage
The dish is great for meal prep. But only add the dressing just before eating.
Allergens
Contains sesame seeds. Completely vegan, gluten-free and lactose-free.
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