This simple veggie goodness bowl is perfect for a comforting night in and also can be taken to work the next day in tupperware.
The sweet potato wedges are gooey and have a lovely middle eastern feel to them. This sits well with the juicy lentils and iron rich spinach. It’s filling, tasty and has a nice kick to it.
It is such a balancing meal and really hits the spot. I hope you enjoy it.
Melt 1 tbsp of coconut oil on a low heat with the cumin, turmeric and cinnamon. Once melted, take it off the heat and place to the side.
Cut up the sweet potato into wedges. Rub them in the oil spice mix with a big pinch of salt. Place on a roasting tray and roast for 40-45 mins until cooked through and crispy.
Whilst that’s cooking, heat another tbsp of coconut oil with the ginger and garlic in a pan for 1 minute. Add in the lentils and stir well with a pinch of salt. Add a few tbsp of water and let this cook for 15 minutes. Keep checking and adding water so that it doesn’t burn on the bottom.
Just before the potatoes are ready, place the spinach in a big pot with a little water and steam for a few minutes.
Serve with fresh lime juice and olive oil.