Herb-Roasted Lentil and Sweet Potato Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Lentil and Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lentil and Sweet Potato Bowl

Enjoy a vibrant bowl featuring tender, herb-infused roasted sweet potatoes alongside hearty lentils and savory tempeh, all served on a bed of fresh spinach. This bowl delivers a satisfying blend of textures, bright herbal notes, and balanced flavors that make for a delicious meal any time of day.

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NUTRITION

551kcal
Protein
37g
Fat
13.6g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1 medium Sweet Potato (130g)

3 ounces Tempeh (85g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Herbs (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes in a small bowl with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potato roasts, slice the tempeh into 1/4-inch thick pieces. Lightly season with a pinch of salt and pepper, and place on a separate baking sheet. Roast in the oven for about 15-20 minutes until golden, flipping once.

  • 5

    Gently reheat the cooked lentils in a small saucepan over low heat with a pinch of herbs and a drizzle of olive oil, just until warmed through.

  • 6

    Assemble the bowl by layering fresh spinach at the base, then add the warm lentils, roasted sweet potato cubes, and roasted tempeh.

  • 7

    Drizzle any remaining olive oil over the top and adjust seasoning with extra salt and pepper if needed. Serve warm and enjoy!

Herb-Roasted Lentil and Sweet Potato Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Lentil and Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Lentil and Sweet Potato Bowl

Enjoy a vibrant bowl featuring tender, herb-infused roasted sweet potatoes alongside hearty lentils and savory tempeh, all served on a bed of fresh spinach. This bowl delivers a satisfying blend of textures, bright herbal notes, and balanced flavors that make for a delicious meal any time of day.

NUTRITION

551kcal
Protein
37g
Fat
13.6g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

1 medium Sweet Potato (130g)

3 ounces Tempeh (85g)

1 cup Spinach (30g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Herbs (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss the cubes in a small bowl with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the sweet potato evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized, stirring halfway through.

  • 4

    While the sweet potato roasts, slice the tempeh into 1/4-inch thick pieces. Lightly season with a pinch of salt and pepper, and place on a separate baking sheet. Roast in the oven for about 15-20 minutes until golden, flipping once.

  • 5

    Gently reheat the cooked lentils in a small saucepan over low heat with a pinch of herbs and a drizzle of olive oil, just until warmed through.

  • 6

    Assemble the bowl by layering fresh spinach at the base, then add the warm lentils, roasted sweet potato cubes, and roasted tempeh.

  • 7

    Drizzle any remaining olive oil over the top and adjust seasoning with extra salt and pepper if needed. Serve warm and enjoy!