YOUR SOLIN GENERATED RECIPE
Hearty Spiced Lentil and Roasted Sweet Potato Bowl
A comforting bowl featuring tender, protein-rich red lentils paired with naturally sweet roasted sweet potato, all elevated with a blend of warm spices and finished with a creamy dollop of nonfat Greek yogurt and a zesty splash of lemon juice. This dish offers a delightful balance of textures and flavors, perfect for any meal of the day.
INGREDIENTS
1 cup Cooked Red Lentils (198g)
1 medium Roasted Sweet Potato (130g)
1/2 cup Nonfat Greek Yogurt (113g)
0.5 teaspoon Ground Cumin (~1.1g)
0.5 teaspoon Smoked Paprika (~1.1g)
1 tablespoon Fresh Lemon Juice (15g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). If not already cooked, peel and cube the sweet potato, then toss with a little salt, pepper, ground cumin, and smoked paprika.
Spread the sweet potato cubes on a baking tray and roast for 25-30 minutes, or until tender and lightly caramelized, stirring once or twice during roasting.
While the sweet potatoes roast, prepare 1 cup of cooked red lentils according to package instructions, seasoning lightly with salt, pepper, and a pinch more cumin if desired.
Once the sweet potato is roasted, assemble your bowl by layering the warm lentils and roasted sweet potato.
Top the bowl with 1/2 cup nonfat Greek yogurt and drizzle fresh lemon juice over the top.
Finish with an additional sprinkle of smoked paprika, salt, and pepper to taste before serving.