Turmeric-Spiced Sweet Potato & Lentil Bowl

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

A hearty, vegan bowl featuring golden turmeric-sweet potatoes, protein-packed lentils, and creamy tahini dressing. This vegetarian recipe (vegan, gluten-free), ready in about 60 minutes, pairs sweet potatoes, olive oil, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp ground turmeric
• 1/2 cup dried brown lentils
• 1 cup vegetable broth
• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water
• 2 cups baby spinach

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Instructions

1. Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp ground turmeric, and a pinch of salt on a baking sheet. Roast for 25 minutes until tender and caramelized, flipping halfway.
2. Step 2: While potatoes roast, combine 1/2 cup dried brown lentils and 1 cup vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
3. Step 3: Whisk together 2 tbsp tahini, 1 tbsp lemon juice, and 2 tbsp water in a small bowl until smooth and creamy to make the dressing.
4. Step 4: Once lentils are done, fluff with a fork and stir in 2 cups baby spinach until wilted. Divide into bowls, top with roasted sweet potatoes, and drizzle with tahini dressing.