itsjdieb
Vegan Sweet Potato & Lentil Bowl with Chimichurri Sauce
Updated: Sep 12

Can I have this bowl on repeat every single day of the week, because I might just have to. It's THAT good, you guys. The flavors in this bowl match so well and I'm so proud of this creation. The funny thing is, I had chimichurri sauce leftover from another recipe that I'll share soon, and I didn't know what to do with it. So, I poured it on this bowl, and it was a match made in heaven. You got kale, lentils, quinoa, sweet potato, avocado, zucchini, slivered almonds, and a delicious homemade chimichurri sauce all in one bowl. This has the dietary fiber and iron you'd need from a meal, so you are going to feel good inside and out. So, without wasting anymore time, let's get to the recipe!
Yields: 1
Prep time: 20 minutes
Total time: 40 minutes
This recipe is dairy free, gluten free, vegetarian, and vegan.
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Ingredients:
1. 2 handfuls of chopped kale
2. ½ cup of lentils
3. ½ avocado
4. ¼ cup of tri colored quinoa
5. ¼ large zucchini or ½ of small zucchini
6. Serving size of slivered almonds
7. 1 mini sweet potato or ½ of a large sweet potato
8. Salt
9. ½ lemon
10. Extra virgin olive oil
Chimichurri sauce:
1. 1 cup firmly bunched fresh parsley
2. ½ cup firmly bunched fresh cilantro 3. 4 garlic cloves
4. Extra virgin olive oil
5. 2 TBSPs red wine vinegar
6. Dash of red pepper flakes (or to your liking)
7. 1 TSP of salt (keep adding after until you like the taste)
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