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Lentil & Sweet Potato Comfort Bowl

Gluten Free, Dairy-Free Option

Indulge in this hearty, warming and nutritious comfort bowl packed full of of protein, fibre and yummy flavours!

Serves 2 (large salads)

Ingredients 

  • 1 medium sweet potato, peeled and diced into chunks

  • salt, pepper, cinnamon

  • 1 tbsp olive oil

  • Dark salad greens of your choice (spinach/kale/arugula) 

  • ½ cup cooked quinoa

  • ½ cup cooked lentils (use either canned or make from scratch)

  • ¼ cup sunflower or pumpkin seeds, toasted

  • ¼ cup goats Feta Cheese (omit if desired)

  • ¼ cup dried goji berries

Toasted Sesame & Maple Dressing

  • 1 garlic clove

  • 3 Tbsp nutritional yeast

  • ¼ cup freshly squeezed lemon

  • ¼ cup tahini

  • 2-3 tablespoon unrefined, toasted sesame oil  (I like the brand Maison Orphee)

  • 2-3 tablespoon water

  • 1-2 tsp maple syrup

  • ¼ tsp of sea salt 

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.  In a large bowl toss the sweet potatoes with olive oil, salt, pepper and light sprinkle of cinnamon. Roast in the oven for 40mins, removing halfway to flip. 

  2. Cook Quinoa according to package directions. Refrigerate or freeze extra quinoa. 

  3. Make dressing by blending all dressing ingredients in a food processor, blender or using a hand held blender. 

  4. Divide remaining ingredients into 2 servings and assemble all together. 

Tips: 

  • Easily double up the salad ingredients for weekday lunches!

  • Portions of each ingredient are approximate. I usually just free-hand it, so feel free to adjust the ingredients to your liking!

  • Keep extra dressing in a glass jar in the fridge for 1-2 weeks. 

  • Gogi berries are super rich in antioxidants!