5 from 15 votes
Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl
This bowl combines spiced sprouted lentils, Cajun-seasoned roasted sweet potatoes and carrots, and garlicky greens like spinach or kale. The lentils are lightly cooked with cumin, garlic powder, cayenne, and lemon juice to maintain some crunch. Sweet potatoes and carrots are oven-roasted or skillet-cooked with Cajun spice for a spicy, tender component. The garlicky greens add a quick sautéed leafy element. A tahini-based dressing complements the spices and textures for a balanced grain bowl.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
Calories:
194 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 194
% 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.