Roasted Sweet Potato Lentil Bowls
These sweet potato bowls are loaded with roasted cauliflower, lentils, and massaged kale, then drizzled with a creamy maple dijon dressing. They’re protein-packed, meal-prep friendly, and made mostly on one sheet pan.
Servings: 4 servings
Ingredients
For the Maple Dijon Dressing:
- ⅓ cup tahini
- 2 tablespoons dijon mustard
- 2 tbs lemon juice
- 2 tbs maple syrup
- ¼ cup apple cider vinegar
- Optional for creaminess: 2 tbs of sour cream or greek yogurt
- Splash of water as needed
- Salt and pepper to taste
For the veggies:
- 1 small head cauliflower cut into small florets (about 2 cups)
- 2 medium sweet potatoes diced
- 2 cans of lentils drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon of fine sea salt
- Black pepper to taste
- 1 bunch of kale
- ½ teaspoon olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400 degrees F.
- On a large baking tray (or 2 trays as needed so that the veggies are not overcrowded), add on the cauliflower and sweet potatoes.. Drizzle the veggies with olive oil and sprinkle on the garlic powder, onion powder, salt, and pepper. Toss so that everything is covered in oil.
- Bake in the oven for 20 minutes, tossing halfway, until lightly browned.
- Toss the lentils onto the baking tray and roast for 20 more minutes or until sweet potatoes are tender and lightly browned.
- Meanwhile, massage the kale by placing it in a large bowl and then drizzling on the olive oil and lemon juice. Using your hands, massage the kale for 2 minutes until it’s much softer and more tender.
- Make the dressing by whisking together all of the ingredients in a small bowl or measuring cup.
- Assemble the bowls by dividing the veggies/ lentils + kale evenly among 4 bowls. Drizzle with the dressing and enjoy!
Notes
Storage:
Store the roasted veggies and lentils, kale, and dressing in separate airtight containers in the fridge for up to 4 days. Reheat the veggies and lentils in the oven or microwave, or enjoy them cold.
Store the roasted veggies and lentils, kale, and dressing in separate airtight containers in the fridge for up to 4 days. Reheat the veggies and lentils in the oven or microwave, or enjoy them cold.
Nutrition
Calories: 311kcal | Carbohydrates: 40g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 175mg | Potassium: 753mg | Fiber: 6g | Sugar: 13g | Vitamin A: 16326IU | Vitamin C: 43mg | Calcium: 103mg | Iron: 2mg
