YOUR SOLIN GENERATED RECIPE
Herb-Roasted Lentil and Sweet Potato Power Bowl
Savor a hearty, plant-powered bowl featuring tender herb-roasted lentils paired with naturally sweet, oven-baked potato cubes, fresh baby kale, and crisp red bell pepper. Enhanced with a sprinkle of pumpkin seeds and a zesty lemon-herb dressing, this bowl offers a delightful mix of textures and flavors perfect for energizing your day.
INGREDIENTS
1 cup cooked Lentils (198g)
1 medium Sweet Potato (114g)
1/4 cup cooked Chickpeas (40g)
2 cups Baby Kale (67g)
1 cup chopped Red Bell Pepper (92g)
2 tbsp Pumpkin Seeds (18g)
Lemon Juice & Fresh Herbs (to taste)
PREPARATION
Preheat your oven to 400°F.
Dice the sweet potato into 1/2-inch cubes, toss lightly with your preferred herbs, and spread on a baking sheet lined with parchment paper.
Roast the sweet potato cubes in the oven for 20-25 minutes until tender and lightly caramelized.
Meanwhile, if not pre-cooked, rinse the lentils and cook them in boiling water until tender, about 20-25 minutes. Drain well.
In a bowl, combine the cooked lentils, roasted sweet potato, 1/4 cup cooked chickpeas, chopped baby kale, and red bell pepper.
Squeeze fresh lemon juice over the bowl and sprinkle with chopped fresh herbs to taste.
Top with 2 tablespoons of pumpkin seeds for added crunch and nutrition.
Toss everything gently to combine and serve immediately, enjoying the balance of textures and flavors.