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Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl

January 3, 2018 By Richa 20 Comments

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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

Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe.  #vegan #veganricha | VeganRicha.com

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. 

Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe.  #vegan #veganricha | VeganRicha.com

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 with Veggies, Greens and Tahini Garlic Dressing. Vegan #Glutenfree #Soyfree #Recipe #vegan #veganricha | VeganRicha.com

Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe.  #vegan #veganricha | VeganRicha.com Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe.  #vegan #veganricha | VeganRicha.com Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe.  #vegan #veganricha | VeganRicha.com

Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe.  #vegan #veganricha | VeganRicha.com
Print Recipe
5 from 4 votes

Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl

Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe. Use cooked lentils or beans for variation
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main
Cuisine: Gluten-free, Vegan
Servings: 4
Calories: 194kcal
Author: Vegan Richa

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

Sprout the Lentils: Soak 3/4 cup brown or green lentils overnight. Discard soaking water. Wash, drain and place in a colander. If the colander holes are too large, line with a paper towel, or use a bowl. I use a colander as it makes it easy to keep rinsing the lentils when sprouting. Cover with a thick damp towel or a plate and let sit on the counter. Rinse every morning and evening. Depending on the ambient temperature, the lentils will sprout within 2 to 3 days.
 
Nutrition is 1 of 4 serves

Nutrition

Nutrition Facts
Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl
Amount Per Serving
Calories 194 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 0.9g6%
Sodium 664mg29%
Potassium 438mg13%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 6g7%
Protein 5.8g12%
Vitamin A 12585IU252%
Vitamin C 61.1mg74%
Calcium 42mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Spiced Sprouted Lentils, Cajun Roasted Sweet Potato Bowl with Veggies, Greens and Tahini Garlic Dressing. Vegan Gluten-free Soy-free Recipe.  #vegan #veganricha | VeganRicha.com

Filed Under: gluten free, lentil, main course, soy free Tagged With: bowl, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. cindy says

    January 3, 2018 at 5:18 pm

    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

    Reply
    • Richa says

      January 3, 2018 at 5:23 pm

      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.

      Reply
      • Stffn says

        January 7, 2018 at 2:58 am

        How long do I have to cook sprouted chickpeas afterwards for better digestion?

        Reply
        • Richa says

          January 7, 2018 at 2:05 pm

          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.

          Reply
  2. The Electric Soul says

    January 7, 2018 at 6:14 am

    5 stars
    This looks fantastic! It reminds us of dishes we found on our California adventures. Excited to try it!

    Reply
    • Richa says

      January 11, 2018 at 12:23 pm

      Great! It tastes phenomenal as well

      Reply
  3. Peggy LeBlanc says

    January 7, 2018 at 1:50 pm

    Hi
    I have a bag of sprouted lentils ( dried)
    Can I use in this recipe?
    Should I cook them?

    Reply
    • Richa says

      January 21, 2018 at 12:14 pm

      You would have to cook them and use them.

      Reply
  4. Sue says

    January 7, 2018 at 4:15 pm

    5 stars
    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.

    Reply
    • Richa says

      January 11, 2018 at 12:24 pm

      I love sprouts. We generally have some mung bean sprouting each week to spice them for breakfast. Works great on toasts.

      Reply
  5. Sharon says

    January 8, 2018 at 4:53 am

    This looks delicious….any chance there is a link to your garlic tahini dressing recipe?

    Reply
    • Richa says

      January 8, 2018 at 10:12 am

      https://www.veganricha.com/2014/07/lentil-split-pea-falafel-bowl-with.html

      Reply
  6. Maneesha says

    January 16, 2018 at 10:54 am

    5 stars
    This is such a great recipe!! My husband and I DEVOURED THIS!! Thank you, Richa!

    Reply
    • Richa says

      January 16, 2018 at 11:43 am

      Awesome!!

      Reply
  7. Cassie Thuvan Tran says

    January 17, 2018 at 5:24 pm

    Lovely recipe, Richa! Do the beans have to be sprouted or can they be pre-cooked?

    Reply
    • Richa says

      January 17, 2018 at 7:05 pm

      Either will work

      Reply
  8. Bits says

    April 18, 2020 at 11:23 am

    I unintentionally sprouted some lentils and remembered seeing this recipe on your site. It was delicious!

    Reply
    • Vegan Richa Support says

      April 18, 2020 at 11:31 am

      delicious accident!

      Reply
  9. Monica says

    April 3, 2021 at 6:01 pm

    5 stars
    I loved this recipe . So nourishing. It’ll be on repeat for some time now. Note: I didn’t sprout my lentils.

    Reply
    • Vegan Richa Support says

      April 6, 2021 at 11:29 am

      I’m glad you liked it!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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