This Easy Lentil Sweet Potato Taco Bowl comes together in about 30 minutes and is the perfect balance of light and hearty!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Lunch
Cuisine: Mexican
Keyword: lentils, sweet potatoes, taco bowl
Servings: 2
Calories: 457kcal
Author: Kaylee Pauley
Ingredients
1can Simple Truth Organic Lentils {rinsed and drained}
2cupssweet potatoescubed {+ black pepper, chili powder, turmeric, and smoked paprika}
1/2tablespoonchili powder
1teaspooncumin
1/2teaspoonblack pepper
1/4tspsea salt
1/4tspgarlic powder
1/8tspground chipotle pepper
2tbspfavorite salsa
2cupsorganic romaine lettucechopped
1/2cupcherry tomatesquartered
1avocadosliced
1/4cupshredded cheese {dairy free if necessary}
Optional Toppings: favorite salsasour 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 info does not include optional toppings.