Curried Lentil and Sweet Potato Bowl with Tahini Drizzle

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

Curried Lentil and Sweet Potato Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Curried Lentil and Sweet Potato Bowl with Tahini Drizzle

Roasted sweet potatoes and curried lentils served over fresh spinach, finished with a creamy lemon-tahini drizzle.

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NUTRITION

395kcal
Protein
20.5g
Fat
8.1g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Cooked Red Lentils

0.3 cup Canned Chickpeas

0.5 cup Cubed Sweet Potato

0.8 tablespoon Tahini

1 cup Baby Spinach

1 teaspoon Curry Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with a splash of water or light oil spray and roast until tender and slightly caramelized.

  • 3

    In a small saucepan, simmer the lentils with a small amount of water and the curry powder until the liquid is absorbed and the lentils are soft.

  • 4

    Stir the drained chickpeas into the warm lentil mixture to heat them through.

  • 5

    Place the fresh baby spinach in a serving bowl and top with the curried lentil-chickpea mixture and the roasted sweet potatoes.

  • 6

    Whisk the tahini with a teaspoon of lemon juice and a splash of warm water until smooth and pourable, then drizzle over the bowl.

Curried Lentil and Sweet Potato Bowl with Tahini Drizzle

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

Curried Lentil and Sweet Potato Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Curried Lentil and Sweet Potato Bowl with Tahini Drizzle

Roasted sweet potatoes and curried lentils served over fresh spinach, finished with a creamy lemon-tahini drizzle.

NUTRITION

395kcal
Protein
20.5g
Fat
8.1g
Carbs
63.1g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Cooked Red Lentils

0.3 cup Canned Chickpeas

0.5 cup Cubed Sweet Potato

0.8 tablespoon Tahini

1 cup Baby Spinach

1 teaspoon Curry Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with a splash of water or light oil spray and roast until tender and slightly caramelized.

  • 3

    In a small saucepan, simmer the lentils with a small amount of water and the curry powder until the liquid is absorbed and the lentils are soft.

  • 4

    Stir the drained chickpeas into the warm lentil mixture to heat them through.

  • 5

    Place the fresh baby spinach in a serving bowl and top with the curried lentil-chickpea mixture and the roasted sweet potatoes.

  • 6

    Whisk the tahini with a teaspoon of lemon juice and a splash of warm water until smooth and pourable, then drizzle over the bowl.