Mustard lentil & sweet potato bowl
The Mustard Lentil & Sweet Potato Bowl features hearty lentils and roasted sweet potatoes, enveloped in a zesty mustard dressing. This nutritious meal combines earthy and aromatic flavors for a satisfying dish.
Cook time 25 min
Prep time 5 min
Ingredients:
1 cup lentils2 sweet potatos
3 stalks onion
1 garlic clove
2 tbsp sesame butter
2 tbsp mustard
1 tbsp soy sauce
1 tbsp lime juice
2 tsp maple syrup
1/8 tsp red pepper (spice)
The Mustard Lentil & Sweet Potato Bowl is a hearty and nutritious dish that combines the wholesome goodness of lentils with the sweet, earthy flavor of sweet potatoes. Enhanced with aromatic garlic, fresh onions, and a robust mustard dressing, this meal is both satisfying and delicious. Perfect for a healthy lunch or dinner, it’s packed with protein and fiber to keep you energized throughout the day.
Instructions:
- Rinse 1 cup of lentils under cold water.
- In a medium pot, combine the lentils with 3 cups of water.
- Bring to a boil, then reduce the heat and simmer until tender, about 20-25 minutes.
- Drain any excess water and set the lentils aside.
- While the lentils are cooking, peel and dice the 2 sweet potatoes into small cubes.
- Preheat your oven to 400°F (200°C).
- Place the sweet potato cubes on a baking sheet, drizzle with a little olive oil, and season with salt and pepper.
- Roast in the oven for 20-25 minutes, or until tender and lightly browned, tossing halfway through.
- Finely chop the 3 stalks of onions.
- Mince the 1 garlic clove.
- In a small bowl, whisk together the 2 tbsp sesame butter, 2 tbsp mustard, 1 tbsp soy sauce, 1 tbsp lime juice, 2 tsp maple syrup, and 1/8 tsp red pepper until smooth.
- In a large mixing bowl, combine the cooked lentils, roasted sweet potatoes, chopped onions, and minced garlic.
- Pour the dressing over the mixture.
- Toss everything together until the ingredients are well coated with the dressing.
- Divide the mixture into bowls.
- Optionally garnish with additional lime juice, sesame seeds, or fresh herbs as desired.
- Serve immediately while the sweet potatoes are still warm, or store in the refrigerator for a chilled version later.
Enjoy your Mustard Lentil & Sweet Potato Bowl hot for a comforting meal, or let it cool for a refreshing and filling salad. This versatile dish caters to a variety of dietary preferences while delivering a burst of flavor with every bite. Not only is it nutritious, but it's also simple and quick to prepare, making it an ideal addition to your recipe collection.
Mustard lentil & sweet potato bowl FAQ:
Cook the lentils for about 20-25 minutes until they are tender. Keep an eye on them, as cooking times can vary slightly based on the variety of lentils used.
The sweet potatoes are done when they are tender and lightly browned, which typically takes about 20-25 minutes at 400°F (200°C). Toss them halfway through for even cooking.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors may develop further in the fridge, making it even tastier!
You can substitute sesame butter with tahini or a similar nut/seed butter, such as almond butter, though the flavor will vary slightly.
Yes, to make the recipe gluten-free, simply use a gluten-free soy sauce or a tamari alternative in the dressing.
Cooking Tips:
- Rinse the lentils thoroughly before cooking to remove any debris and reduce cooking time.
- Cut the sweet potatoes into even-sized pieces to ensure they cook evenly.
- Roast the sweet potatoes for additional flavor, allowing them to caramelize slightly.
- When making the dressing, whisk the ingredients together until smooth to ensure a well-emulsified mixture.
- Taste the dressing before adding it to the bowl, adjusting the seasoning as needed to suit your preferences.
- Add a handful of fresh herbs, such as cilantro or parsley, for an extra layer of flavor and freshness.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 3 days for the best taste and quality.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 15g
Carbohydrates 45g
Fiber 8g
Sugar 4.45g
Fat 4.86g
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