Roasted Sweet Potato & Lentil Vegan Nourish Bowl
This Vegan Nourish Bowl combines lentils, roasted sweet potatoes, rice, and fresh greens, topped with a zesty balsamic dressing for a hearty, protein-packed meal.
Ingredients
- 2 cups rice
- 1 cup lentils
- Vegetables & Greens:
- 1 cucumber
- 2 tomatoes
- 1 lime half for rice, half for salad
- 1 lemon for salad
- 1 yam or sweet potato
- 2 carrots diced for lentils
- 1 onion diced, divided for rice and lentils
- 1 red pepper diced, for rice
- 1 handfuls kale for serving
- Fresh cilantro for rice
- Seasonings & Oils:
- Olive oil
- Salt
- Black pepper
- Garlic salt
- Ground cumin
- Toppings & Dressing:
- Feta cheese
- Balsamic vinaigrette
- Pita chips optional, for crunch
Instructions
- Preheat the oven:
- Set to 400°F (200°C).
- Prepare the rice:
- Wash 2 cups of rice, rinsing 3–4 times until the water runs clear. Finely dice onions, red pepper, and cilantro. In a rice cooker, add a small amount of olive oil, then sauté the onions, red pepper, and cilantro. Add the rinsed rice, a pinch of salt, and 2 cups of water. When done, finish with the juice of half a lime.
- Prepare the yam:
- Peel and dice the yam. Toss with olive oil, salt, and pepper. Line a tray with parchment paper, spread the yam evenly, and bake for about 30 minutes or until golden brown.
- Prepare the lentils:
- Wash the lentils. In a medium pot, heat olive oil over medium heat. Sauté diced onions and carrots for a few minutes. Add the lentils and enough water to cover. Season with cumin, garlic salt, and pepper. Bring to a boil, then simmer for about 20 minutes, or until the lentils are tender.
- Make the cucumber salad:
- Dice 1 cucumber and 2 tomatoes. Toss with fresh lemon juice.
- Assemble the bowl:
- In a large bowl, layer kale, rice, lentils, cucumber salad, baked yam, and feta cheese. Drizzle with balsamic vinaigrette. For extra crunch, add pita chips on the side. Enjoy!