Smoky Lentil and Veggie Breakfast Bowl

Ingredients

• 1 cup green lentils
• 4 cups spinach
• 2 medium sweet potatoes
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups water
• 1 medium avocado

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and dice the sweet potatoes into 1-inch cubes. Toss them in a bowl with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

3. 3

   Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy, flipping halfway through.

4. 4

   While the sweet potatoes are roasting, rinse the green lentils under cold water. In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender. Drain any excess water.

5. 5

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

6. 6

   Add the spinach to the skillet and cook for 3-4 minutes, stirring frequently, until wilted. Season with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika.

7. 7

   In a large bowl, combine the cooked lentils, sautéed spinach, and lemon juice. Mix well to combine.

8. 8

   To serve, divide the lentil and spinach mixture into two bowls. Top each bowl with roasted sweet potatoes and sliced avocado.

9. 9

   Garnish with additional lemon juice or smoked paprika if desired. Enjoy your Smoky Lentil and Veggie Breakfast Bowl!