Spiced Lentil And Sweet Potato Rice Bowl Recipe

About this recipe

Dive into the vibrant, hearty flavors of this Spiced Lentil and Sweet Potato Rice Bowl, an Indian-inspired vegetarian dish perfect for a protein-packed lunch. The dish combines tender red lentils simmered with aromatic spices like cumin, coriander, and turmeric, paired with the natural sweetness of roasted sweet potatoes. Coconut milk adds a rich creaminess while fresh spinach provides a burst of green freshness. Served over fluffy basmati rice, this comforting bowl balances macros beautifully, delivering 46g of protein, 167g of carbs, and 24g of healthy fats per serving. Ideal for gym-goers looking to bulk up or simply enjoy a nourishing meal, this recipe is easy to prepare and makes for excellent meal prep. Whether you're craving bold spices or a satisfying bite, this dish is sure to become a lunchtime favorite!

Ingredients

• NaN Trs Lentils Red (Masoor Dall)
• - Red Sweet Potato
• 500G Tropical Sun Basmati Rice 500g
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• 250 G Onion Shallots 300g
• 50G Black Garlic Cloves, 50G
• 250 G Bwfo Ginger Root Dried Cut
• 100 G Trs Ground Cumin Jeera Powder
• - Greenfields Ground Coriander
• NaN Trs Haldi Powder Turmeric
• - Mama Sita'S Annatto Powder
• 165 Ml Tropical Sun Coconut Milk Mini
• 1 Bunch Spinach Fresh 1 Bunch
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Rinse the red lentils thoroughly under cold water and set aside to drain.
2. 2. Peel and dice the sweet potatoes into bite-sized cubes, ensuring even cooking.
3. 3. Heat olive oil in a large pan over medium heat and sauté finely chopped onion, garlic, and ginger until aromatic.
4. 4. Add ground cumin, coriander, turmeric powder, and chili powder to the pan, stirring for 30 seconds to toast the spices.
5. 5. Pour in the coconut milk and 300ml of water, then add the lentils and sweet potato cubes. Stir well.
6. 6. Bring the mixture to a boil, then reduce heat to simmer for 20 minutes until lentils and sweet potatoes are tender.
7. 7. While the lentil mix cooks, rinse and cook basmati rice according to package instructions until fluffy.
8. 8. Add fresh spinach to the lentil mixture and stir until wilted, then season with salt, black pepper, and lemon juice.
9. 9. Serve the lentil and sweet potato mixture over a bed of warm basmati rice in bowls.
10. 10. Garnish with additional fresh spinach or a sprinkle of black pepper, if desired.