IntermediateMainLunchmexican
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:25 min
Cook:30 min
Total:45 min
Servings:10
A hearty bowl featuring roasted sweet potatoes and protein-rich lentils with a bright lime-chili vinaigrette.
Ingredients
Servings:
10
- 5 tablespoons olive oil
- 5 tablespoons white wine vinegar
- 5 teaspoons lime juice
- ½ teaspoons salt
- 1 ⅕ teaspoons chili powder
- 3 cloves garlic, minced
- 10 whole sweet potatoes, washed and cubed
- 1 tablespoons olive oil
- 1 ⅕ teaspoons chili powder
- 16 ounces lentils, dried or canned
- 12 ounces corn, cooked from fresh, thawed from frozen, or canned & rinsed/drained
- 3 whole bell peppers, thinly sliced
Instructions
- 1
Whisk vinaigrette in a bowl until combined.
- 2
Toss the sweet potato cubes in olive oil and roast for 20 minutes at 425 degrees F or until cooked through.
- 3
Cook dried lentils according to instructions on bag, or drain and rinse canned lentils.
- 4
Assemble the bowls by layering the sweet potatoes, lentils, corn, and bell peppers in a bowl, then topping with vinaigrette.
Equipment
- Colander
- Whisk