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Plant bowls are undeniably healthy so no one will judge when we take more! This sweet potato and legume salad packs on the vegan protein for a super filling meal. By cooking the lentils in vegetable broth instead of water, you get extra flavor packed in!
So if we serve this for dinner, then you'll kale us maybe?
- 2 sweet potatoes, diced
- Oil, as needed
- 1 cup lentils
- 2 cups vegetable broth
- 8 leaves kale, roughly torn
- 1 lime, juiced
- 2 tablespoons tahini
- 1/ 2 teaspoon garlic powder
- Salt, as needed
- 1/ 2 cup diced vegan kimchi
- 2/ 3 cup corn, fire roasted
Preheat the oven to 425ºF. Spread the sweet potatoes on a lined baking sheet and toss with olive oil. Roast for 15-20 minutes, until crispy and lightly browned on the edges. Remove from oven and set aside.
Bring vegetable broth to a simmer and add lentils. Cook lentils until tender, about 20 minutes.
Toss kale, lime juice, tahini, garlic powder and salt in a large bowl. Massage until kale is tender.
Top with kimichi, corn, sweet potatoes and lentils and drizzle with extra tahini if desired.