Green Lentil and Roasted Sweet Potato Bowl
A vegan lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 664 kcal, 34g protein, 103g carbs, 14g fat and 19g fibre per serving (approximate)
- About 25 minutes, preparation and cooking
- Estimated cost £1.09–£2.13 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 100g green lentils (dry weight)
- 1 medium sweet potato
- 2 generous handfuls baby spinach (about 60g)
- 1 tbsp plus 1 tsp tahini
- lemon juice, to taste
- 1 tsp cumin
Method
- Cut the sweet potato into even chunks and roast at 200°C (180°C fan) until tender and browned, then cool slightly.
- Simmer the green lentils in a pan with plenty of water for 15-20 minutes, until tender, then drain any excess liquid.
- Rinse and dry baby spinach.
- Arrange green lentils, sweet potato and baby spinach in a bowl and finish with tahini, lemon juice (to taste) and cumin.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Sesame. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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