RECIPES

Beluga lentil bowl with cinnamon-roasted sweet potatoes and avocado

This delicious Beluga lentil bowl with cinnamon-roasted sweet potatoes, avocado, and peanuts is a perfect combination of flavours and textures. The small, black Beluga lentils provide an earthy and protein-rich touch. The sweet potatoes, roasted with a hint of cinnamon, add sweetness and warmth to the dish. The avocado brings creaminess and a refreshing touch, while the toasted peanuts provide a delightful crunch and a salty note. The combination is brought together with a balanced and, if desired, spicy dressing. A healthy and flavorful dish that you’ll certainly enjoy!

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Honey
  • Chili spicy
  • Cilantro
  • Beluga lentils
  • Garlic
  • Greek yogurt (Milk)
  • Cinnamon
  • Peanuts (Peanuts)
  • Avocado
  • lime
  • Red cabbage
  • Sweet potato

Necessary utensils

  • Cutting board
  • Knife
  • Oven tray
  • Pot
  • Bowl x2

Nutritional information (every 100 grams)

Valor energético150,0 Kcal
Grasas7,08 g
de las cuales saturadas1,73 g
Hidratos de carbono15,4 g
de los cuales azúcares4,71 g
Proteínas3,21 g
Sal0,22 g

Preparation time

Difficulty

Ingredients

  • Honey
  • Chili spicy
  • Cilantro
  • Beluga lentils
  • Garlic
  • Greek yogurt (Milk)
  • Cinnamon
  • Peanuts (Peanuts)
  • Avocado
  • lime
  • Red cabbage
  • Sweet potato

Necessary utensils

  • Cutting board
  • Knife
  • Oven tray
  • Pot
  • Bowl x2

Nutritional information (every 100 grams)

Valor energético150,0 Kcal
Grasas7,08 g
de las cuales saturadas1,73 g
Hidratos de carbono15,4 g
de los cuales azúcares4,71 g
Proteínas3,21 g
Sal0,22 g

Cooking step by step

Cooking
step by step

The lentils:

Preheat the oven to 225°C (with convection) or 250°C (conventional).
Boil lentils over low heat in a generous amount of water with a pinch of salt (covered) until tender, approximately 20 minutes. Drain and set aside. 

Las lentejas - Bowl de lentejas beluga

The sweet potato:

Dice sweet potatoes into small cubes.
Place them on a baking tray, with parchment paper if you have, and toss them with a little olive oil and cinnamon.
Season with salt and pepper.
Bake in the center of the oven for about 20 minutes until tender. 

The dressing:

Chop red chili and garlic.
Place half of the yogurt, chili (spicy, add to taste), garlic, honey, and a pinch of salt in a bowl. Mix until smooth.
Add the remaining yogurt and mix well.
Set aside.  

The red cabbage:

Slice red cabbage into thin strips, preferably using a mandolin or grater.
Squeeze lime.
In a bowl, mix red cabbage with lime juice and a pinch of salt.
Set aside. 

The vegetables:

Slice avocado.
Chop coriander.
Chop peanuts. 

Your bowl:

Divide beluga lentils among the plates.
Arrange roasted sweet potatoe, red cabbage, and avocado on top. Sprinkle with peanuts and coriander.
Serve with the chili dressing. 

Tu bowl - Bowl de lentejas beluga

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