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

A vibrant bowl featuring earthy lentils, tender roasted sweet potato, crisp kale, and protein-packed additions like a boiled egg and roasted chickpeas. Lightly dressed with olive oil and herbs, this dish offers a satisfying blend of textures and flavors ideal for a clean, balanced meal.

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NUTRITION

539kcal
Protein
31.8g
Fat
12.9g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

100g Sweet Potato, cubed

1 cup chopped Kale

1 large Boiled Egg

1/3 cup Roasted Chickpeas (approx. 50g)

1 tsp Olive Oil

Herbs & Spices (Rosemary, Thyme, Garlic Powder) to taste

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. In a bowl, toss sweet potato cubes and chickpeas with olive oil, rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Spread the mixture on a baking sheet and roast for 20-25 minutes until the sweet potato is tender and the chickpeas are slightly crispy.

  • 4

    While the sweet potato and chickpeas are roasting, prepare the lentils if not already cooked. Warm them gently in a pan or microwave with a pinch of salt and pepper.

  • 5

    Wash and chop the kale. For a slightly softer texture, you can massage the kale with a small drizzle of olive oil and a squeeze of lemon juice.

  • 6

    Boil the egg until hard-boiled, about 9-10 minutes, then peel and slice it.

  • 7

    Assemble the bowl by placing the warm lentils as the base, followed by the roasted sweet potato and chickpeas, and fresh kale. Top with sliced boiled egg and adjust seasoning if needed.

  • 8

    Enjoy your nutrient-packed, herb-roasted lentil and sweet potato bowl!

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

A vibrant bowl featuring earthy lentils, tender roasted sweet potato, crisp kale, and protein-packed additions like a boiled egg and roasted chickpeas. Lightly dressed with olive oil and herbs, this dish offers a satisfying blend of textures and flavors ideal for a clean, balanced meal.

NUTRITION

539kcal
Protein
31.8g
Fat
12.9g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Lentils (198g)

100g Sweet Potato, cubed

1 cup chopped Kale

1 large Boiled Egg

1/3 cup Roasted Chickpeas (approx. 50g)

1 tsp Olive Oil

Herbs & Spices (Rosemary, Thyme, Garlic Powder) to taste

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. In a bowl, toss sweet potato cubes and chickpeas with olive oil, rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Spread the mixture on a baking sheet and roast for 20-25 minutes until the sweet potato is tender and the chickpeas are slightly crispy.

  • 4

    While the sweet potato and chickpeas are roasting, prepare the lentils if not already cooked. Warm them gently in a pan or microwave with a pinch of salt and pepper.

  • 5

    Wash and chop the kale. For a slightly softer texture, you can massage the kale with a small drizzle of olive oil and a squeeze of lemon juice.

  • 6

    Boil the egg until hard-boiled, about 9-10 minutes, then peel and slice it.

  • 7

    Assemble the bowl by placing the warm lentils as the base, followed by the roasted sweet potato and chickpeas, and fresh kale. Top with sliced boiled egg and adjust seasoning if needed.

  • 8

    Enjoy your nutrient-packed, herb-roasted lentil and sweet potato bowl!