Harissa-Spiced Lentil & Sweet Potato Power Bowl with Lemon-Tahini Drizzle

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C); then in a large bowl, toss 2 large sweet potatoes, diced, with 1 tablespoon of olive oil, 1.5 tablespoons of harissa paste, and 1 teaspoon of cumin powder until evenly coated.

2. 2

   Spread the seasoned sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through cooking.

3. 3

   While the sweet potatoes roast, combine 1 cup of rinsed red lentils, 4 cups of vegetable broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium saucepan.

4. 4

   Bring the lentil mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have absorbed most of the liquid.

5. 5

   In a small bowl, whisk together 1/4 cup of tahini, 2 tablespoons of freshly squeezed lemon juice, 3 tablespoons of water, and 1 minced garlic clove until the drizzle is smooth and creamy.

6. 6

   Once the lentils are cooked, stir in 5 ounces of fresh spinach, allowing it to wilt into the warm lentils for 1-2 minutes.

7. 7

   Divide the spiced lentils and roasted sweet potatoes among four bowls, then generously drizzle each serving with the lemon-tahini sauce before serving immediately.