Lentil & Sweet Potato Power Bowl
Nutrition is the foundation of success for high-performance athletes. By understanding the roles of macronutrients, timing meals strategically, and staying hydrated, athletes can unlock their full potential.
Our Lentil & Sweet Potato Power Bowl is an ideal food for athletes striving for excellence.
Lentil & Sweet Potato Power Bowl
Ingredients
2 medium sweet potatoes (peeled and cubed)
1 T olive oil
1 t smoked paprika
1 t garlic powder
salt and pepper (to taste)
1 c dry green or brown lentils (rinsed)
1⁄2 c Greek yoghurt (or plant-based yoghurt)
1 T tahini
1 T lemon juice
2 T water (adjust for desired consistency)
2 c fresh spinach
1⁄4 c pumpkin seeds or sunflower seeds (optional, for crunch)
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, turning halfway through, until tender.
- While the sweet potatoes are roasting, cook the lentils. In a medium pot, combine lentils with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until tender. Drain and set aside.
- In a small bowl, whisk together Greek yoghurt, tahini, lemon juice, and water to create a creamy dressing. Adjust the consistency with more water if needed.
- To assemble, divide fresh spinach evenly among four bowls.
- Top each with lentils, roasted sweet potatoes, and a drizzle of the yoghurt-tahini dressing. Sprinkle with pumpkin or sunflower seeds for added crunch, if desired. Serve immediately.
Yield
4 Servings