My go-to lentil nourish bowl (simple, vegan, and full of goodness)

I don’t know about you, but I go through phases with food.

For a while it might be soups, then smoothies, then giant salads, and then suddenly I find myself making the same meal again and again because it just works. This lentil bowl has been one of those meals for me lately.

It’s simple, comforting and full of whole foods that actually leave you feeling nourished rather than heavy. Lentils are one of my favourite plant-based ingredients because they are packed with fibre, minerals and plant protein, and they’re wonderfully inexpensive too. When paired with roasted vegetables, fresh greens and a creamy dressing, they turn into a meal that feels both wholesome and satisfying.

I often make a big batch of lentils and roasted vegetables and then assemble bowls over the next few days. It makes lunch or dinner very easy, especially on days when you don’t feel like spending ages in the kitchen.

There are so many types of lentils, and although this recipe calls for green or brown, why not try the rainbow?

Lentil nourish bowl

This recipe makes 2-3 servings.

Ingredients

For the bowl

• 1 cup dried green or brown lentils

• 1 medium sweet potato, diced

• 1 tbsp. olive oil

• 1 tsp. smoked paprika

• 1 tsp. ground cumin

• Salt and pepper to taste

• 1 avocado, sliced

• 1 cup cucumber, chopped

• A handful of cherry tomatoes, halved

• A handful of fresh greens (spinach, rocket or kale all work well)

For the dressing

• 3 tbsp. tahini

• 1 tbsp. lemon juice

• 1 tsp. maple syrup

• 2-3 tbsp. warm water

• A pinch of salt

Instructions

1. Start by cooking the lentils. Rinse them well and place them in a saucepan with about three cups of water. Bring to a boil, then reduce the heat and let them simmer for about 20-25 minutes until tender but still holding their shape. Drain any excess water and set aside.

2. While the lentils are cooking, preheat the oven to 200°C / 400°F.

3. Place the diced sweet potato on a baking tray. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt and pepper. Toss everything together and roast for about 20-25 minutes, until the sweet potatoes are soft and slightly golden.

4. To make the dressing, whisk together the tahini, lemon juice, maple syrup and salt. Add warm water gradually until the dressing becomes smooth and pourable.

5. To assemble the bowl, add a generous scoop of lentils and roasted sweet potato, then top with avocado, cucumber, tomatoes and greens. Drizzle the tahini dressing over the top and enjoy.

Notes

One of the things I love about bowls like this is how flexible they are. You can swap the sweet potato for roasted carrots, broccoli or cauliflower, and the greens for whatever you happen to have in the fridge.

If you like a bit of crunch, sprinkle some toasted pumpkin seeds or chopped nuts on top.

And if you cook extra lentils, they keep well in the fridge for a few days and can easily be added to salads, wraps or soups.

Simple, nourishing food that keeps you going. My favourite kind.

Bon appétit!

xo Bee