This post contains affiliate links. Please see our disclosure policy.
Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe. Use cooked lentils, beans or chickpeas for variation. Add kimchi to make a macro bowl
Happy New Year Everyone!
Starting up the year with this amazing Sprouted lentil bowl. Lentils are sprouted, then lightly spiced, greens are wilted with garlic, Veggies roasted with Cajun spice and served in a bowl with a dressing of choice.
Use sprouted mung beans or other sprouted chickpeas/beans for variation. I also love this with sprouted brown chickpeas. Cook it a bit longer to reduce the raw flavor and serve up in the bowl. Sprouted Lentils and Beans makes the nutrients more bio-available, improves the quality of the protein and also makes them more digestible for some. You can also use cooked lentils or chickpeas instead for a quicker meal. Add some kimchi to make this into a macro bowl. Lets get Sprouting.
More Bowls from the blog to try this year. All GF
- Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa
- Shawarma Chickpeas, Sweet Potato Buddha Bowl
- Masala Chickpea bowl with creamy chickpea dressing.
- Quinoa Cauliflower Bowl with almond Sriracha sauce
- Chickpea Aloo Chaat Bowl with Date Tamarind Chutney
- Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas.
Sprout the lentils.
Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl
Ingredients
Garlicky Greens:
- 1 tsp oil, , or use water
- 2 cloves garlic minced
- 2 cups packed, finely chopped greens such as chard, spinach, baby kale
- salt and pepper to taste
Sprouted Lentils:
- 1.5 cups or more Sprouted lentils, (see note on how to Sprout), or use cooked lentils or beans of choice
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp or more cayenne
- 1/2 tsp salt , or to taste
- lemon juice to taste
Cajun Spiced Sweet Potatoes and Carrots
- 2 tsp oil
- 1 large sweet potato, , cubed into 1/2 to 3/4 inch pieces
- 2 large carrots sliced into thick slices
- 1 cup other veggies
- 2 to 3 tsp cajun spice blend , or use garam masala, berbere or shawarma
- 1/2 tsp salt, , depends on if the spice blend already has salt or not.
- 1 Recipe tahini dill dressing , or tahini garlic dressing or vegan ranch from my Everyday Kitchen book.
Instructions
- Heat oil in a skillet over medium heat. add garlic and cook until translucent. Add the greens salt and pepper, cover and cook to lightly wilt. Transfer to a bowl.
- Heat the same skillet over medium heat. When the skillet is hot, combine the sprouted lentils with spices and lemon juice. Mix well. over and cook for 3 to 4 minutes to take a bit of crunch out of the lentils.
- In a large bowl, add sweet potato, carrots and other veggies if using. Add oil and mix. Add the spices, salt and mix to combine. Spread over parchment lined baking sheet and bake at 400 degrees F for 20 to 25 minutes.
- Alternatively, Spread oil on a skillet over medium heat. Add the carrots, cover and cook until al dente and slightly seared, remove from pan. Add the sweet potatoes, a good splash of water, cover and cook until sweet potato is tender to preference, Repeat for any other vegetable you are using. Sprinkle cajun spice and salt on the cooked veggies and toss.
- Assemble the bowl with garlicky greens, lentils, roasted veggies. Add more cajun spice if you wish. Add a good drizzle of the tahini dressing or use other dressing such as vegan ranch or hummus thinned out with water.
- Serve warm or cold. To store, store the components separately, so you can warm some components if needed. This bowl can also be made into wraps or tacos. For a taco filling, add some chili powder to the lentils with the spices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and it was absolutely delicious! Really good with kimchi as suggested. At first glance I almost shied away because of the three steps but it ended up being quick and easy! I will definitely make this recipe again
yay! 🙂
I loved this recipe . So nourishing. It’ll be on repeat for some time now. Note: I didn’t sprout my lentils.
I’m glad you liked it!
I unintentionally sprouted some lentils and remembered seeing this recipe on your site. It was delicious!
delicious accident!
Lovely recipe, Richa! Do the beans have to be sprouted or can they be pre-cooked?
Either will work
This is such a great recipe!! My husband and I DEVOURED THIS!! Thank you, Richa!
Awesome!!
This looks delicious….any chance there is a link to your garlic tahini dressing recipe?
https://www.veganricha.com/2014/07/lentil-split-pea-falafel-bowl-with.html
This was worth the wait. 🙂
The sprouting process was fun and the whole family loved this meal!
Thanks Richa for another creative, healthy and delicious dinner.
I love sprouts. We generally have some mung bean sprouting each week to spice them for breakfast. Works great on toasts.
Hi
I have a bag of sprouted lentils ( dried)
Can I use in this recipe?
Should I cook them?
You would have to cook them and use them.
This looks fantastic! It reminds us of dishes we found on our California adventures. Excited to try it!
Great! It tastes phenomenal as well
Hi! I enjoy your posts. Is it possible to use lentils and other legumes I
Have purchased to cook in the conventional way for sprouting? Thank you for your help.c
Yes, any dried (uncooked) lentils or beans can be sprouted, except kidney beans. Follow the same process, soak overnight, discard water, then keep in a moist environment. If it is too cold, you an keep them in the oven with the light on for faster sprouting.
How long do I have to cook sprouted chickpeas afterwards for better digestion?
If they are well sprouted chickpeas, you can also eat them raw. Rinse well in hot water before eating.
To cook, use a similar process, cook with a few spices, a few tbsp of water, covered for 5 to 10 mins or until tender to preference.