NUTRITION

SERVINGS

INGREDIENTS

1 cup Cooked Lentils (198g)

1 medium Sweet Potato (150g)

1 cup chopped Kale (67g)

1/2 cup Cooked Chickpeas (120g)

1/4 cup Shelled Edamame (40g)

1 tbsp Olive Oil (13.5g)

1 tsp Ground Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel (if desired) and cube the sweet potato. Toss the cubes with half the olive oil, a pinch of salt, pepper, and a sprinkle of cumin and smoked paprika. Spread on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

• 3

  While the sweet potato roasts, heat the remaining olive oil in a pan over medium heat. Add the cooked lentils and chickpeas along with garlic powder, a pinch of salt, pepper, and the rest of the cumin and paprika. Sauté for 5 minutes, stirring gently to meld the flavors.

• 4

  Toss the chopped kale with a small drizzle of olive oil and a pinch of salt. In the final 5 minutes of the sweet potato roasting, add the kale to the baking sheet to allow it to crisp up without burning.

• 5

  In a separate small pan or microwave, warm the shelled edamame for 1-2 minutes if desired.

• 6

  To assemble, layer the spiced lentils and chickpeas at the base of a bowl, top with roasted sweet potato cubes, crispy kale, and edamame. Adjust seasoning with additional salt and pepper if needed, then serve warm.