Sweet Potato & Lentil Power Bowl with Hummus Dressing
Roasted sweet potatoes, fiber-rich lentils and wilted spinach over a creamy hummus dressing, finished with caramelized dates and nutritional yeast.
45 min
Serves 2
Recipe from YouTube by Origin Sage Wellness
Ingredients
- sweet potato2 medium (300 g), peeled and cubed
- nutritional yeast2-3 tbsp (15 g)
- parsley1/4 cup (15 g), chopped
- avocado1/2 (optional)
- hummus1/4 cup (60 g)
- lemon juice1/2 lemon (15 g)
- water2-3 tbsp (45 ml)
- olive oil1 tbsp
- smoked paprika1 tsp
- sea salt1/2 tsp
- cinnamona dash (optional)
- cooked lentils1 1/2 cups (300 g)
- spinach4 cups (120 g)
- Medjool dates2 (50 g), chopped
- coconut oil1 tsp
Method
Preheat oven to 425F (220C).
Toss the sweet potatoes with olive oil, smoked paprika and sea salt; roast 25-30 minutes until tender and caramelized.
While the sweet potatoes roast, warm the lentils.
Saute the spinach until just wilted; set aside.
Melt the coconut oil and saute the chopped dates 1-2 minutes until soft and caramelized.
Whisk the hummus, lemon juice, water and a pinch of salt until smooth and pourable.
Assemble bowls with lentils, spinach, roasted sweet potatoes, sauteed dates, nutritional yeast and parsley.
Drizzle with the hummus dressing and serve.