Description
A hearty and nourishing breakfast bowl featuring warmly spiced lentils, roasted sweet potatoes, soft-boiled eggs, and a creamy tahini drizzle. This balanced savory bowl delivers protein, fiber, and comforting flavor to start the day.
Ingredients
1 cup lentils
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1 sweet potato, cut into 1-inch wedges
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon 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 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 and cook according to package instructions, about 20 minutes, until tender. Drain and stir in the kosher salt and cumin.
- Toss the sweet potato wedges with olive oil, salt, cumin, paprika, cinnamon, and dried parsley. Spread them on a baking sheet in a single layer.
- Roast the sweet potatoes for 15–20 minutes, flipping halfway through, until tender and lightly crisp around the edges.
- Carefully lower the eggs into the second pot of boiling water and cook for about 8 minutes for a soft-boiled center. Transfer to ice water, peel, and slice in half.
- In a small bowl, whisk together the tahini, honey, garlic powder, and kosher salt. Add cold water a little at a time until the dressing becomes smooth and pourable.
- Divide the lentils and roasted sweet potatoes between bowls. Top each bowl with soft-boiled eggs and drizzle with the tahini dressing. Finish with additional salt and pepper if desired.
Notes
Roasted butternut squash or carrots can be substituted for sweet potatoes.
Add sautéed spinach, kale, or sliced avocado for extra texture and nutrients.
For a spicier bowl, mix cayenne pepper or chili flakes into the lentils or tahini sauce.
For a vegan version, omit the eggs and replace honey with maple syrup.
Store lentils, roasted sweet potatoes, and tahini dressing separately in the refrigerator for up to 4 days.
If the tahini dressing thickens in the fridge, whisk in a small splash 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: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 11 g
- Protein: 22 g
- Cholesterol: 370 mg
