Crispy Sweet Potato Lentil Cabbage Bowl

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

Crispy Sweet Potato Lentil Cabbage Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Lentil Cabbage Bowl

Enjoy a hearty bowl that brings together crispy oven-roasted sweet potato, tender green lentils, and crunchy cabbage, all elevated by a perfectly poached egg topping. This dish balances comforting textures with a burst of earthy flavors, ideal for a nourishing meal any time of the day.

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NUTRITION

552kcal
Protein
37g
Fat
6.9g
Carbs
92.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked green lentils

1 medium sweet potato

2 cups shredded green cabbage

1 large egg

Cooking spray

Salt, pepper, and paprika to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with a light coating of cooking spray, salt, pepper, and paprika.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until crispy and tender, flipping halfway through.

  • 4

    While the sweet potato roasts, gently warm the pre-cooked green lentils in a small pot over medium heat, seasoning lightly with salt and pepper.

  • 5

    Thinly slice or shred the cabbage and set aside.

  • 6

    In a small pan of simmering water, gently poach the egg until the white is set but the yolk remains runny, about 3-4 minutes.

  • 7

    Assemble the bowl by layering the warm lentils, roasted sweet potato, and shredded cabbage. Top with the poached egg and a final sprinkle of salt and pepper.

  • 8

    Serve immediately and enjoy a balanced, nutrient-packed meal.

Crispy Sweet Potato Lentil Cabbage Bowl

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

Crispy Sweet Potato Lentil Cabbage Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Sweet Potato Lentil Cabbage Bowl

Enjoy a hearty bowl that brings together crispy oven-roasted sweet potato, tender green lentils, and crunchy cabbage, all elevated by a perfectly poached egg topping. This dish balances comforting textures with a burst of earthy flavors, ideal for a nourishing meal any time of the day.

NUTRITION

552kcal
Protein
37g
Fat
6.9g
Carbs
92.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cooked green lentils

1 medium sweet potato

2 cups shredded green cabbage

1 large egg

Cooking spray

Salt, pepper, and paprika to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Peel (if desired) and cube the sweet potato into bite-sized pieces. Toss with a light coating of cooking spray, salt, pepper, and paprika.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until crispy and tender, flipping halfway through.

  • 4

    While the sweet potato roasts, gently warm the pre-cooked green lentils in a small pot over medium heat, seasoning lightly with salt and pepper.

  • 5

    Thinly slice or shred the cabbage and set aside.

  • 6

    In a small pan of simmering water, gently poach the egg until the white is set but the yolk remains runny, about 3-4 minutes.

  • 7

    Assemble the bowl by layering the warm lentils, roasted sweet potato, and shredded cabbage. Top with the poached egg and a final sprinkle of salt and pepper.

  • 8

    Serve immediately and enjoy a balanced, nutrient-packed meal.