november recipe

Roasted Sweet Potato & Lentil Harvest Bowl

Serves: 2–3
Time: 35 minutes
Vegan + Gluten-Free + Gut-Friendly

Ingredients

For the bowl:

• 1 large sweet potato, cubed

• 1 cup cooked lentils (green or black)

• 1 cup kale or baby spinach

• ½ red onion, sliced

• 1 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp cinnamon

• Salt + pepper to taste

For the tahini-maple dressing:

• 2 tbsp tahini

• 1 tbsp maple syrup

• Juice of ½ lemon

• 1 small garlic clove, minced

• 1–2 tbsp warm water to thin

• Pinch of sea salt

Optional toppings:
Pumpkin seeds, feta or goat cheese, roasted chickpeas, or pomegranate seeds

Directions

1. Preheat oven to 400°F (200°C).

2. Toss the sweet potatoes and red onion with olive oil, paprika, cinnamon, salt, and pepper. Roast for 25–30 minutes, flipping halfway.

3. Whisk together dressing ingredients in a small bowl until smooth.

4. In a large bowl, combine warm lentils, roasted vegetables, and greens.

5. Drizzle with the tahini-maple dressing, toss, and top with your chosen garnishes.