These delicious sweet potato lentil bowls are perfect for meal prep. Filled with flavors and nourishing ingredients, they are a fantastic make-ahead dish for any week.
1: Preheat oven to 400°F.
2: Peel and dice sweet potato.
3: Toss sweet potato with olive oil and spices.
4: Spread sweet potato on a baking sheet and bake for 50 minutes.
5: Rinse lentils and add to a medium pot with 4 cups of water.
6: Bring lentils to a boil, then simmer for 22 minutes.
7: Drain excess water from lentils.
8: Remove kale from stems, wash, dry, and chop into small pieces.
9: Add kale to a bowl with a drizzle of olive oil and sprinkle of sea salt; massage for 5 minutes.
10: Whisk together olive oil, lemon juice, mayo, Dijon, maple syrup, salt, and pepper.
11: Assemble bowls with kale, sweet potato, lentils, red onion, crumbled feta, and drizzle with dressing.
12: Store in the fridge for up to 4 days.
