Spiced Lentil and Sweet Potato Bowl with Tahini-Lime Drizzle

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and prepare the sweet potatoes by peeling and dicing 2 medium sweet potatoes into 1-inch cubes.

2. 2

   Toss the diced sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, and 0.25 teaspoon of salt directly on a baking sheet, then spread them in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.

3. 3

   While the sweet potatoes roast, rinse 1 cup of brown lentils thoroughly under cold water, then combine them in a medium saucepan with 4 cups of vegetable broth, 1 bay leaf, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

4. 4

   Bring the lentils to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape; remove the bay leaf before serving.

5. 5

   Prepare the tahini-lime drizzle by whisking together 0.25 cup of tahini, 2 tablespoons of fresh lime juice, 1 small minced garlic clove, 0.125 teaspoon of salt, and 1 teaspoon of maple syrup (if using) in a small bowl, gradually adding 2 to 4 tablespoons of water until the sauce reaches a pourable consistency.

6. 6

   To assemble the bowls, divide the cooked spiced lentils among 4 serving bowls, top each with a generous portion of the roasted sweet potatoes, and drizzle liberally with the tahini-lime sauce.

7. 7

   Garnish each bowl with 0.25 cup of chopped fresh parsley and 0.25 cup of pomegranate seeds for added freshness and a pop of color, if desired, before serving immediately.