Ingredients
Directions
To make this a 30-minute recipe you’ll want to have all the Green Tahini Sauce and Dukkah ingredients out and ready to go, as you’ll be preparing those components as the lentils and sweet potatoes cook on the stovetop. First, gather all of your ingredients.
Next, make the lentils: Add 1 ½ cups water and the rinsed lentils to a stovetop pot. Heat on medium-high heat until boiling. Lower the heat to simmer, cover, and cook for 25 minutes.
In the meantime, boil your sweet potatoes: Heat another stovetop pot filled halfway with water on medium-high heat. Once boiling, add the sweet potatoes and cook until tender, about ten minutes. Pierce the potatoes with a fork to determine doneness.
While the potatoes and lentils are cooking, make the Green Tahini Sauce and Dukkah. Set aside.
Once the lentils and potatoes are finished cooking, drain any excess water and set aside.
Assemble your bowl: Divide the spinach between the two bowls.
Divide the warm lentils and potatoes between the two bowls, placing them over top of the spinach to soften and wilt the spinach a bit.
Divide the carrots, beets, and onions between the two bowls.
Divide the dressing between the two bowls and toss to combine.
Add 1–2 tablespoons of Dukkah seasoning to each sweet potato bowl and an optional sprinkle of herbs of choice, either parsley or cilantro.
Taste for optional salt and pepper.
Chef's Notes
Substitutions
Substitute lentils with chickpeas, crumbled tofu, or tempeh.
Substitute Green Tahini Sauce with a plant-based yogurt or silken tofu-based sauce of your choice.
Try radishes in place of beets.
Prep Ahead
Prepare the Green Tahini Sauce ahead of time.
Prepare the Dukkah Seasoning ahead of time.
Storage
Store sweet potato bowl in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
To make this a 30-minute recipe you’ll want to have all the Green Tahini Sauce and Dukkah ingredients out and ready to go, as you’ll be preparing those components as the lentils and sweet potatoes cook on the stovetop. First, gather all of your ingredients.
Next, make the lentils: Add 1 ½ cups water and the rinsed lentils to a stovetop pot. Heat on medium-high heat until boiling. Lower the heat to simmer, cover, and cook for 25 minutes.
In the meantime, boil your sweet potatoes: Heat another stovetop pot filled halfway with water on medium-high heat. Once boiling, add the sweet potatoes and cook until tender, about ten minutes. Pierce the potatoes with a fork to determine doneness.
While the potatoes and lentils are cooking, make the Green Tahini Sauce and Dukkah. Set aside.
Once the lentils and potatoes are finished cooking, drain any excess water and set aside.
Assemble your bowl: Divide the spinach between the two bowls.
Divide the warm lentils and potatoes between the two bowls, placing them over top of the spinach to soften and wilt the spinach a bit.
Divide the carrots, beets, and onions between the two bowls.
Divide the dressing between the two bowls and toss to combine.
Add 1–2 tablespoons of Dukkah seasoning to each sweet potato bowl and an optional sprinkle of herbs of choice, either parsley or cilantro.
Taste for optional salt and pepper.
