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Colorful Sweet Potato Lentil Bowl topped with fresh vegetables and herbs

Sweet Potato Lentil Bowl with Creamy Tahini Dressing

A nutritious and flavorful bowl featuring roasted sweet potatoes, lentils, quinoa, and a creamy tahini dressing, perfect for a cozy meal any day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Vegetarian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 2 medium sweet potatoes (peeled and cubed)
  • 1 tbsp olive oil
  • 1/2 cup brown or green lentils (rinsed)
  • 1/2 cup quinoa (rinsed)
  • 2 cups kale or spinach (fresh)
  • 1 medium avocado (sliced)
  • Salt and pepper to taste
For the Tahini Dressing
  • 1/4 cup tahini
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 tbsp maple syrup
  • 1 clove garlic (minced)
  • 2-4 tbsp water (to thin)

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes, until they are tender and lightly caramelized.
Cooking
  1. While the potatoes roast, cook the rinsed lentils and quinoa in separate pots according to package instructions.
Making the Dressing
  1. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually add water, 1 tablespoon at a time, until you reach a smooth, pourable consistency. Season with salt.
Assembly
  1. Divide the quinoa and fresh greens between two bowls. Top with the cooked lentils, roasted sweet potatoes, and sliced avocado.
  2. Drizzle generously with the tahini dressing and serve immediately.

Notes

Serve this bowl warm for the best flavors. It makes a great lunch or dinner. You can even pack it for work or a picnic. Just store the dressing separately and drizzle it on just before eating to keep everything fresh.