Spicy Sprouted Lentils Roasted Cajun Sweet Potato Bowl with Greens, Greens and Tahini Garlic Dressing. Gluten free and soy free vegan recipe. Use cooked lentils or beans for variety


  • 1 càc Huile , or use the water
  • 2 girofle ail haché
  • 2 cups légumes verts emballés et finement hachés tels que les blettes épinards, mini chou frisé
  • sel et poivre goûter
  • Preparation

  • Heat the oil in a pan over medium-high heat. Add garlic and cook until translucent. Add salt and pepper, cover and cook until slightly wilted. Pour into a bowl.
  • Heat the same pan over medium-high heat. When the pan is hot, mix the sprouted lentils with the spices and lemon juice. Mix well. and cook 3 to 4 minutes to remove some crunch from the lentils.
  • In a large bowl, add the sweet potato, carrots, and other veggies if using. Add the oil and mix. Add spices and salt and stir.  Spread on a parchment-lined baking sheet and bake at 200 degrees F for 20-25 minutes.
  • Alternatively spread the oil on a pan over medium heat. Add carrots, cover and cook until al dente and lightly browned, remove from pan. Add the sweet potatoes and a good splash of water, cover and cook until the sweet potato is tender to your liking. Repeat for any other vegetables you use. Sprinkle Cajun seasoning and salt over the cooked vegetables and toss.
  • Assemble the bowl with garlic cloves, lentils, roasted vegetables. Add more Cajun spices to taste. Add a nice dash of tahini dressing or use another dressing like vegan ranch or hummus diluted with water =”wprm-recipe-instruction” style=”list-style-type: decimal;”>

    Serve hot or cold. Store the components separately so that some components can be reheated when needed. This shell can also be made into wraps or tacos. For a taco filling, add some chili powder to the lentils along with the spices.
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