Harvested Lentil & Sweet Potato Power Bowl

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, nutrient-packed vegan bowl with roasted sweet potatoes, protein-rich lentils, and creamy avocado, perfect for a quick weeknight meal. This vegetarian recipe (vegan, gluten-free), ready in about 40 minutes, pairs sweet potatoes, green lentils, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 cup, rinsed green lentils
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1, sliced avocado
• 3 cups baby spinach
• 1.5 tbsp lemon juice
• 1/4 cup, finely sliced red onion
• 1/2 cup, canned and rinsed chickpeas

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large diced sweet potato with 2 tbsp olive oil, 1 tsp dried thyme, and a pinch of salt; spread on a baking sheet and roast for 25 minutes until golden and tender.
2. Step 2: Meanwhile, bring 1.5 cups water to a boil in a saucepan; add 1 cup rinsed green lentils and simmer uncovered for 20 minutes until tender but not mushy, then drain excess water.
3. Step 3: In a large bowl, combine 3 cups baby spinach, 1/2 cup rinsed chickpeas, and 1/4 cup sliced red onion; toss with 1.5 tbsp lemon juice until evenly coated.
4. Step 4: Assemble bowls by layering roasted sweet potatoes, cooked lentils, and spinach mixture; top with 1 sliced avocado just before serving.