Recipe || Vegan Sweet Potato and Spiced Lentil Bowls

Who else feels like we went back to the depths of winter this weekend?! Seriously – what is with the weather this year? I am so ready for Spring now – the bulbs are all coming up in my garden, though they spent the weekend blanketed in snow. When it’s cold outside, I crave winter, comfort food again. I made this on Saturday when Baya had friends over for a sleepover, they were all tucking into pizza, but I didn’t feel like pizza. Instead, I whipped this dish up, which was so tasty, filling and warming. The spiced lentils make enough for two big portions, and would be great over a baked potato or served with Cauliflower Rice for a change. I don’t eat white potatoes but you could easily switch the sweet potato mash for white potato mash if you prefer.

I N G R E D I E N T S serves 2

5-6 sweet pototoes {depending on size}, peeled and cubed

1 white onion, diced

2 cloves of garlic, minced

1tsp smoked paprika

400g cooked green lentils

1 can chopped tomatoes

3 handfuls of spinach

1 tbsp vegan butter

1 tsp thyme

M E T H O D

1| Heat a tbsp coconut oil in a pan, add the onion, saute for 5 minutes then add the garlic and paprika and cook for another minute.

2| Add the spinach, and cook for two minutes. Then add in the lentils and tomatoes. Simmer for 15-20 minutes.

3| Bring a pan of water to the boil, add the sweet potato and turn the heat down. SImmer for 15 mins or until the sweet potatoes are tender.

4| Drain the sweet potatoes, return to the pan, add the butter and thyme and mash.

5| Share the sweet potato mash between two bowls, and top with the spiced lentils.

6| Serve with a dollop of soy yogurt and a sprinkling of coriander.

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