These are a tasty way to get a ton of protein, fiber, iron, and vitamins in one meal. You can combine an endless variety of flavors and textures to suit your tastebuds! I was hungry and this sweet potato bowl looked good, so no pretty photos with this one 🙂 .
This is a very versatile recipe that you could make for a dinner with guests who have multiple diet types- take away the cheese and pesto and it’s vegan, add turkey or chicken and it’s omnivore-friendly, toss the sweet potato or lentils in the blender and you have a side of baby food. Prepping the sweet potatoes and lentils on the weekend will cut down the cooking time to make this a quick weeknight meal.
- 1 c. lentils, uncooked
- 1 can black beans, drained
- Sweet potatoes, cubed (I used a bag of frozen cubed sweet potatoes to cut down on prep time)
- 1 avocado, peeled and sliced
- 2-4 oz. crumbled goat cheese
- Protein: 4 oz per person of cubed cooked grilled tofu, chicken, or turkey
- Salsa (I used black bean & corn salsa)
- Olive oil
- Curry powder
- 3-4 T. Pesto
- Salt & pepper
- Raw spinach, torn into bite size pieces
Sprinkle sweet potato lightly with cinammon and coat with olive oil, then cook according to your preferred method (bake, saute, etc.). Cook lentils according to package directions. Set beans to warm on low heat while everything else cooks. With about 10 min. of cooking time left, sprinkle your protein of choice with curry powder and sauté in olive oil until it’s heated through. When beans and lentils are finished cooking, combine them together with a few tablespoons of pesto. Sprinkle avocado pieces lightly with salt and pepper. Assemble bowls with the spinach on the bottom, then top with the sweet potato, pesto beans & lentils, and protein. Garnish with goat cheese, avocado, and salsa. Enjoy!
What’s your favorite “bowl” meal?
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