Description
This lentil and sweet potato breakfast bowl combines spiced roasted sweet potatoes, seasoned lentils, and perfectly cooked eggs, all finished with a creamy tahini honey drizzle. It’s a nourishing, protein-packed meal that’s as delicious as it is wholesome.
Ingredients
Scale
For the lentils:
- 1 cup lentils, uncooked
- ½ teaspoon kosher salt
- ½ teaspoon cumin
For the sweet potatoes:
- 1 sweet potato, peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon each: salt, cumin, paprika, cinnamon, dried parsley
For the tahini honey drizzle:
- 3 tablespoons tahini
- 1½ teaspoons honey
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1–2 teaspoons cold water (to thin)
For topping:
- 4 eggs (fried, poached, or soft-boiled, as desired)
Instructions
- Cook the lentils.
Rinse the lentils under cold water, then add them to a pot with 3 cups of water, ½ teaspoon salt, and ½ teaspoon cumin. Bring to a boil, then reduce to a simmer and cook for 18–22 minutes, until tender but not mushy. Drain any excess water and set aside. - Roast the sweet potatoes.
Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, salt, cumin, paprika, cinnamon, and dried parsley. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crisp on the edges. - Make the tahini honey drizzle.
In a small bowl, whisk together tahini, honey, garlic powder, and salt. Add cold water 1 teaspoon at a time until the mixture reaches a smooth, pourable consistency. - Cook the eggs.
Prepare the eggs to your liking — fried with runny yolks, poached for silkiness, or soft-boiled for a neat presentation. Season lightly with salt. - Assemble the bowls.
Divide the lentils and roasted sweet potatoes between bowls. Top each with an egg (or two), and drizzle generously with the tahini honey sauce. Sprinkle with extra herbs or chili flakes if desired.
Notes
The combination of cumin, paprika, and cinnamon gives the sweet potatoes an aromatic warmth that pairs beautifully with the lentils’ earthiness. For a punchier flavor, add a squeeze of lemon juice or a pinch of chili flakes right before serving. The tahini drizzle can be made up to 3 days ahead — it thickens in the fridge, so just stir in a little water before serving to loosen it.