If you’re looking for a delicious meal that’s as hearty as it is healthy, this power bowl is the perfect fit. Packed with fiber-rich quinoa and lentils, plus colorful veggies, it brings a satisfying crunch and a creamy drizzle that every palate will love. Loaded with plant-based protein and plenty of nutrients, it’ll keep you energized all day long.
Ingredients
- 1 cup quinoa, rinsed and drained
- 1 can (15 oz) lentils, drained and rinsed
- 1 large sweet potato, diced
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 4 cups fresh spinach or kale
- 1/2 cup plain Greek yogurt (or a plant-based alternative)
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Freshly ground black pepper, to taste
Instructions
Begin by cooking the quinoa according to package instructions. Once it’s fluffy and tender, fluff it with a fork and set aside.
Meanwhile, preheat your oven to 400°F (200°C). Toss the diced sweet potato and chopped bell pepper with olive oil, smoked paprika, and half a teaspoon of salt. Spread them out evenly on a baking sheet and roast for about 20 minutes, or until they’re golden and tender.
Warm the lentils in a small saucepan over low heat, adding a splash of water or broth if needed so they don’t dry out. Season them lightly with salt and pepper.
To assemble the bowls, place a generous scoop of quinoa at the base, then top with roasted sweet potato and bell pepper, warmed lentils, and a handful of fresh spinach or kale.
Finally, make a quick sauce by stirring together the Greek yogurt (or plant-based substitute) with lemon juice, garlic, and a pinch of salt and pepper. Drizzle over the bowl just before serving.
This high-fiber power bowl offers a boost of plant-based nutrition for folks aiming to eat healthier or simply seeking a filling meal. Feel free to get creative with different veggies, swap in brown rice for quinoa, or even use chickpeas instead of lentils. Whether you enjoy it for lunch or dinner, you’ll love how satisfying—and easy—this fiber-packed bowl can be.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
