High Protein
Lentil Sweet Potato Protein Bowl is a filling meatless meal with plenty of color, texture, and cozy flavor.
Roasted sweet potatoes add a touch of sweetness, while lentils and quinoa make each bowl hearty enough for lunch or dinner.
The smoked paprika and cumin give the sweet potatoes a warm, savory taste without making them spicy.
This recipe has tender kale, salty feta, crunchy pumpkin seeds, and a little bite from the red onion. All topped with a creamy lemon tahini yogurt sauce that adds just the right amount of tang.
The bowl feels satisfying, but the fresh vegetables and lemon sauce keep it from feeling too heavy.
It’s also a great choice for meal prep since you can prepare the components ahead of time and assemble each serving when you’re ready to eat.
Why You’ll Love This Lentil Sweet Potato Protein Bowl
A Filling Meatless Meal
Lentils, quinoa, sweet potatoes, and Greek yogurt make this bowl substantial enough to serve as a main course.
Plenty of Texture
Every serving has tender vegetables, creamy sauce, crumbly feta, and crunchy pumpkin seeds.
Great for Meal Prep
Prepare the bowl components ahead of time and store the sauce separately. A large baking sheet and skillet make it easy to cook the vegetables at the same time.
Warm and Fresh Flavors
Roasted sweet potatoes and warm spices make the bowl comforting, while lemon, yogurt, and red onion keep the flavors bright.
Ingredient Substitutions
Brown Lentils
Green lentils may be used in place of brown lentils. Avoid red lentils because they become too soft for this bowl.
Quinoa
Cooked brown rice, farro, or barley can replace the quinoa.
Kale
Baby spinach or chopped Swiss chard may be used instead. Spinach will cook more quickly than kale.
Feta Cheese
Goat cheese works well in place of feta. For a dairy-free bowl, omit the cheese or use a dairy-free feta alternative.
Pumpkin Seeds
Chopped walnuts, pecans, sunflower seeds, or sliced almonds can provide a similar crunch.
Greek Yogurt
Use a plain dairy-free yogurt for a dairy-free sauce. Choose one with a thick, unsweetened consistency.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Large Sheet Pan
A roomy sheet pan gives the sweet potatoes plenty of space to roast and brown instead of steaming.
Lentil Sweet Potato Protein Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 large sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Bowls:
For the Lemon Tahini Yogurt Sauce:
- 1 cup plain nonfat greek yogurt
- 2 tablespoon tahini
- 2 tablespoon fresh lemon juice
- 2 tablespoon water
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add 1 tablespoon of olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Toss until the sweet potatoes are evenly coated. Arrange the sweet potatoes in a single layer.
- Roast for 12 to 15 minutes. Turn the sweet potatoes. Roast for another 13 to 15 minutes, or until tender and browned around the edges.
- Place a large skillet over medium heat. Add 1 teaspoon of olive oil and the kale.
- Cook for 3 to 4 minutes, stirring occasionally, until the kale has wilted.
- Season the kale with ¼ teaspoon of salt.
- In a small bowl, add the Greek yogurt, tahini, lemon juice, water, garlic powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the quinoa and lentils among 4 serving bowls. Add the roasted sweet potatoes and sautéed kale.
- Top each serving with red onion, feta cheese, and pumpkin seeds.
- Drizzle the lemon tahini yogurt sauce over each bowl.
Notes
Tips and Tricks
Drain the lentils well – Excess liquid can make the quinoa and vegetables soggy. Cut even sweet potato cubes – Keeping the pieces close to the same size helps them become tender at the same time. Thin the sauce as needed – Add water 1 teaspoon at a time if you prefer a thinner sauce for drizzling. Reduce the bite of the onion – Soak the chopped red onion in cold water for 10 minutes, then drain it well before serving.Storing and Reheating
Refrigerate the components – Store the quinoa, lentils, sweet potatoes, and kale in an airtight container for up to 4 days. Refrigerate the toppings and sauce in separate containers. Reheat in the microwave – Heat the quinoa, lentils, sweet potatoes, and kale until warmed through. Add the onion, feta, pumpkin seeds, and sauce after reheating. Reheat on the stovetop – Warm the quinoa, lentils, sweet potatoes, and kale in a large skillet over medium-low heat. Add a small amount of water if needed to prevent sticking.Nutrition
Shop My Kitchen Favorites
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like
