Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
194 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl
Description
The Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl features multiple components that together create a nutrient-packed meal with varied textures and spice layers. Sprouted lentils are seasoned with cumin, garlic powder, cayenne pepper, salt, and lemon juice, then briefly heated to soften them slightly while retaining a bit of crunch. The sweet potatoes and carrots are cubed and sliced thick, tossed with neutral oil and a Cajun spice blend, then roasted until tender and slightly crisped for a robust flavor and soft bite.
Garlicky greens, such as finely chopped spinach or kale, are quickly sautéed with minced garlic, salt, and pepper until just wilted, adding a mild bitterness and freshness to balance the bowl. The components are assembled together and drizzled with a tahini dill or related dressing, which adds creaminess and a tangy depth that pairs with the spices and lemon juice in the lentils.
This bowl can serve as a filling vegetarian lunch or dinner. The method for sprouting lentils involves soaking and rinsing over days until they sprout, enhancing texture and nutrition, but cooked lentils or beans can be substituted. Roasting the vegetables concentrates their sweetness and complements the spicy seasoning. The dish offers a complex fusion of flavors and textures, suitable for those who enjoy spiced vegetarian bowls with a variety of ingredients.
For sprouting, soak lentils overnight, then rinse and drain twice daily until they sprout in 2-3 days. The recipe notes on prepping and sprouting lentils help optimize texture and nutrition. The Cajun spice level can be adjusted to taste, and leftovers can be reused for future meals.
Ingredients
Garlicky Greens:
- 1 tsp neutral cooking oil or use water, generic cooking oil
- 2 cloves garlic minced
- 2 cups greens spinach, baby kale, packed, finely chopped, such as chard
- salt to taste
- black pepper to taste
Sprouted Lentils:
- 1.5 cups sprouted lentils see note on how to Sprout), or use cooked lentils or beans of choice, or more
- 1/2 tsp cumin ground
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper or more
- 1/2 tsp salt or to taste
- lemon juice to taste
Cajun Spiced Sweet Potatoes and Carrots
- 2 tsp neutral cooking oil generic cooking oil
- 1 sweet potato cubed into 1/2 to 3/4 inch pieces, large
- 2 carrot large, sliced into thick slices
- 1 cup other veggies
- 2 to 3 tsp cajun spice blend or use garam masala, berbere or shawarma
- 1/2 tsp salt , depends on if the spice blend already has salt or not.
- 1 Recipe tahini dill dressing or tahini garlic dressing or vegan ranch from my Everyday Kitchen book.
Instructions
- Heat oil in a skillet over medium heat. add garlic and cook until translucent. Add the greens salt and pepper, cover and cook to lightly wilt. Transfer to a bowl.
- Heat the same skillet over medium heat. When the skillet is hot, combine the sprouted lentils with spices and lemon juice. Mix well. over and cook for 3 to 4 minutes to take a bit of crunch out of the lentils.
- In a large bowl, add sweet potato, carrots and other veggies if using. Add oil and mix. Add the spices, salt and mix to combine. Spread over parchment lined baking sheet and bake at 400 degrees F for 20 to 25 minutes.
- Alternatively, Spread oil on a skillet over medium heat. Add the carrots, cover and cook until al dente and slightly seared, remove from pan. Add the sweet potatoes, a good splash of water, cover and cook until sweet potato is tender to preference, Repeat for any other vegetable you are using. Sprinkle cajun spice and salt on the cooked veggies and toss.
- Assemble the bowl with garlicky greens, lentils, roasted veggies. Add more cajun spice if you wish. Add a good drizzle of the tahini dressing or use other dressing such as vegan ranch or hummus thinned out with water.
- Serve warm or cold. To store, store the components separately, so you can warm some components if needed. This bowl can also be made into wraps or tacos. For a taco filling, add some chili powder to the lentils with the spices.
Notes
- To sprout lentils, soak overnight, then rinse and drain twice daily until sprouts appear in 2-3 days.
- You can substitute cooked lentils or beans if sprouting is not feasible.
- Adjust the amount of cayenne and Cajun seasoning to control heat level.
- This recipe yields about four servings and is suitable for a hearty vegetarian meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 5.8g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 0.9g | 5% |
| Sodium | 664mg | 28% |
| Potassium | 438mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 12585IU | 252% |
| Vitamin C | 61.1mg | 68% |
| Calcium | 42mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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