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Overhead view of a lentil sweet potato protein bowl with roasted sweet potatoes, lentils, kale, red onion, pumpkin seeds, and creamy dressing in a black bowl on rustic wood.

Lentil Sweet Potato Protein Bowl

Nesting Lane
Lentil Sweet Potato Protein Bowl is a healthy vegetarian dinner with quinoa, roasted vegetables, and a creamy yogurt sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Cutting Board
Sharp Knife
Large Skillet
Small Bowl
Whisk
Measuring Spoons
Measuring Cup

Ingredients
 

For the Sweet Potatoes:

For the Bowls:

  • 2 cups cooked brown lentils drained well
  • 2 cups cooked quinoa
  • 4 cups chopped kale
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ½ cup red onion finely chopped
  • ½ cup reduced-fat crumbled feta cheese
  • ¼ cup roasted unsalted pumpkin seeds

For the Lemon Tahini Yogurt Sauce:

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

Calories: 592kcalCarbohydrates: 84gProtein: 29gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 13mgSodium: 669mgPotassium: 1399mgFiber: 18gSugar: 13gVitamin A: 26489IUVitamin C: 30mgCalcium: 220mgIron: 7mg
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