I absolutely love lentils because they are so easy to prepare and you can honestly toss just about anything with them and they’ll be delicious.

This lentil breakfast bowl is packed with deliciously roasted sweet potatoes and topped with a simple tomato-celery salad. It’s the perfect healthy weekend brunch.

Best of all, you can prepare a few hard-boiled eggs and store them in your fridge and you can toss the tomato-celery salad in one bowl and simply top it with a hard-boiled egg if you don’t have time to prepare eggs in the morning.

GRADE

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 30 minutes

INGREDIENTS FOR LENTIL BREAKFAST BOWL

1 cup green lentils

Salt and pepper to taste

1 tablespoon extra virgin olive oil

Tomato-Celery Salad

1 pint cherry tomatoes

2 celery stalks with leaves

1/2 small red onion

1 tablespoon extra virgin olive oil

Juice of 1 lemon

1 tablespoon fresh cilantro leaves

Salt and pepper to taste

Crushed red pepper to taste

Roasted Sweet Potatoes

2 large sweet potatoes

2 tablespoons olive oil

Salt and pepper to taste

1 tablespoon chili powder (I actually used a cajun spice mix I had in my cupboard, and it was amazing!)

For Serving:

Soft-boiled, hard-boiled, poached, or fried eggs

METHOD

Prepare Ingredients: Preheat oven to 400ºF. Halve the cherry tomatoes. Thinly slice the celery and roughly chop the celery leaves. Thinly slice the red onion. Tear the cilantro leaves and set aside. Peel the sweet potatoes and cut into bite-sized cubes.

Cook the Lentils: Bring 3 cups of salted water to a boil. Once boiling, add the lentils and cover and cook for 20-25 minutes or until cooked through and tender. Drain, rinse, and toss with 1 tablespoon extra virgin olive oil, and a crack of fresh black pepper.

Roast the Sweet Potatoes: On a baking sheet, toss the sweet potatoes with the olive oil, salt, pepper, and chili powder (or spice mix). Roast for 25-30 minutes until well browned and fork tender. Keep warm.

Prepare the Tomato-Celery Salad: In a bowl, combine the cherry tomatoes, celery and celery leaves, red onion, cilantro leaves, lime juice, extra virgin olive oil, salt, pepper, and crushed red pepper to taste. Toss to combine and chill until ready to serve.

To Serve: Divide the cooked lentils between bowls. Spoon the tomato-celery salad on one side of the bowl and the roasted sweet potatoes on the other side. Top with a cooked egg. Enjoy!

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