It’s that time of year where the weather here in Tennessee is constantly changing, some days are gorgeous and warm, while others are cold and rainy. I find myself not really wanting the traditional Winter comfort foods anymore, but also not quite ready for all things Spring. This Easy Lentil Sweet Potato Taco Bowl is the best of both worlds. The seasoned sweet potatoes and lentils are hearty, warm, and filling, while the fresh romaine lettuce, avocado, and tomatoes appeal to the lighter side, creating the perfect balance.
And the fact that it comes together in about 30 minutes makes it even better! Typically I buy my lentils from the bulk bin at Sprouts, but there was a can of these organic Simple Truth Lentils in the Kroger clearance section because the can had been dented in transport. I had never used the canned lentils before, but being that the can is BPA free, the lentils are organic, and it cost less than a dollar, I threw it in my cart. It was the perfect thing for the taco bowl, allowing it to come together so quickly. Of course if you have dry lentils in your cabinet, feel free to use those instead!
I don’t know what it is about one-bowl-meals, but I find they make there way onto our dinner table frequently throughout the week. I love how versatile they are – easily filling them with organic produce, legumes, grains and whatever seasonings I’m in the mood for. Not only do they satisfy my hunger and tastebuds, but they’re typically loaded in nutrition and rich in color. Which means they’re visually appealing, while fueling my body {and my family’s} with wholesome, real food. A win-win. 🙌🏻
For other healthy Bowl recipes, check out the links below!
- Sweet Potato and Brussels Sprouts Breakfast Bowl
- Kale Salad with Roasted Delicata Squash and Pearl Barley
- Roasted Acorn Squash and Quinoa Power Bowl
- Roasted Veggie Grain Bowl with Avocado and Hummus
- Butternut Squash Kale and Farro Bowl with Eggs
Easy Lentil Sweet Potato Taco Bowl
Ingredients
- 1 can Simple Truth Organic Lentils {rinsed and drained}
- 2 cups sweet potatoes cubed {+ black pepper, chili powder, turmeric, and smoked paprika}
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1/8 tsp ground chipotle pepper
- 2 tbsp favorite salsa
- 2 cups organic romaine lettuce chopped
- 1/2 cup cherry tomates quartered
- 1 avocado sliced
- 1/4 cup shredded cheese {dairy free if necessary}
- Optional Toppings: favorite salsa sour cream {dairy-free if necessary}
Instructions
- Preheat oven to 400 degrees
- Spray baking sheet with cooking spray and spread cubed sweet potatoes into single layer. Lightly sprinkle with black pepper, chili powder, turmeric, and smoked paprika, toss to coat. Bake 10 minutes, stir and bake another 10-15 minutes or until cooked.
- Meanwhile, add rinsed and drained lentils to saute pan with all listed seasonings {chili powder cumin, sea salt, black pepper, garlic powder, and chipotle pepper} and salsa, cook 5-7 minutes or until heated through. Stirring occasionally.
- Once lentils are warm, taste to check seasonings and add more to your preference.
- Once sweet potatoes and lentils have cooked, chop romaine lettuce and begin to assemble bowls. Begin by adding a layer of lettuce to the bottom of each bowl, then add half roasted sweet potatoes, half seasoned lentils, and top with cheese, sour cream, avocado and tomatoes.
Notes
Nutrition
