Lentil Power Bowl

A plant-based protein powerhouse featuring spiced lentils, roasted sweet potatoes, fresh greens, and a tahini drizzle. Delivers over 30 grams of protein entirely from plants.

Ingredients

• 1.5 cups green or brown lentils, rinsed
• 3 cups water
• 2 medium sweet potatoes, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp salt
• 4 cups baby spinach or kale
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water

Method

1. Preheat oven to 425 degrees F. Toss cubed sweet potatoes and drained chickpeas with 2 tablespoons olive oil, cumin, smoked paprika, and a pinch of salt. Spread on a baking sheet.
2. Roast until sweet potatoes are tender and chickpeas are slightly crispy.
3. While vegetables roast, combine lentils and water in a saucepan. Bring to a boil, reduce heat, and simmer until tender but not mushy.
4. Drain any excess water from lentils and season with remaining olive oil, turmeric, and salt.
5. Make the tahini dressing by whisking together tahini, lemon juice, and water until smooth and drizzleable.
6. Divide baby spinach among four bowls. Top with seasoned lentils, roasted sweet potatoes, and crispy chickpeas.
7. Drizzle with tahini dressing and serve. Add a squeeze of extra lemon if desired.

Chef's note: Lentils and chickpeas together provide a complete protein with all essential amino acids. The vitamin C in the lemon juice helps your body absorb the plant-based iron. This bowl keeps well in the fridge for 4 days, making it ideal for meal prep.

Nutrition per serving

More Mediterranean recipes

• One-Pan Mediterranean Salmon
• Chickpea and Red Pepper Baby Mash (7+ Months)