Description
A hearty breakfast bowl featuring seasoned lentils, roasted sweet potatoes, soft-boiled eggs, and a creamy tahini dressing. This nourishing dish combines warm spices, wholesome vegetables, and protein for a balanced and energizing start to the day.
Ingredients
- 1 cup dried lentils
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 medium sweet potato, cut into 1-inch wedges
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried parsley
- 3 tablespoons tahini
- 1 1/2 teaspoons honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1–2 teaspoons cold water
- 4 large eggs
Instructions
- Preheat the oven to 400°F (200°C) and bring two medium pots of water to a boil.
- Add the lentils to one pot of boiling water and cook for about 20 minutes until tender. Drain and season with 1/2 teaspoon salt and 1/2 teaspoon cumin.
- Place the sweet potato wedges on a baking sheet. Drizzle with olive oil and season with salt, cumin, paprika, cinnamon, and dried parsley. Toss to coat.
- Roast the sweet potatoes for 15–20 minutes, turning halfway through, until tender and lightly crisp.
- Carefully lower the eggs into the second pot of boiling water and cook for about 8 minutes for soft-boiled eggs. Transfer them to an ice bath, peel, and cut in half.
- In a small bowl, whisk together tahini, honey, garlic powder, and salt. Gradually add cold water while whisking until the dressing becomes smooth and pourable.
- Divide the lentils and roasted sweet potatoes between serving bowls. Top each bowl with two egg halves.
- Drizzle with tahini dressing and season with additional salt and pepper if desired before serving.
Notes
- Roasted chickpeas can be added for extra crunch and protein.
- Maple syrup can replace honey for a slightly different sweetness.
- Fresh vegetables like avocado, spinach, or arugula make great additions.
- Store lentils, sweet potatoes, and dressing separately in the refrigerator for up to 4 days.
- If the tahini dressing thickens in the fridge, stir in a small amount of water before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Protein: 22 g
- Cholesterol: 370 mg
