Vegan Superfood Power Bowl

• Vegan
• Gluten free

• Produce

  • 6 cups Baby spinach
  • 1 clove Garlic
  • 1/2 cup Green lentils
  • 1 Sweet onion, Medium
  • 2 Sweet potatoes, medium

• Pasta & Grains

  • 2/3 cups Wild rice blend

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tsp Cumin
  • 3 tbsp Sunflower seeds

Found on theprettybee.com

Description

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 medium sweet onion, sliced
• 2 medium sweet potatoes, peeled and diced
• 2 teaspoons cumin
• ½ cup green lentils, picked over and rinsed
• ⅔ cups wild rice blend
• 6 cups baby spinach
• 1 clove garlic, minced
• 3 Tablespoons sunflower seeds
• salt and pepper to taste

Directions

• Preheat the oven to 425 degrees. Put the sweet potatoes, onions, cumin, and olive oil in a baking dish and toss to coat everything with oil. Bake for about 45 minutes, stirring occasionally. They should be tender and slightly browned on the edges when done.
• While the sweet potatoes bake, cook the wild rice according to package directions.
• Place the lentils in a pan and cover with one inch of water. Bring to a boil, then reduce heat to a simmer and cook until tender, about 30 minutes. Drain the water out and season with salt and pepper.
• Once the lentils and rice are done, put the spinach, minced garlic, and a drizzle of olive oil in a pan and cook for a few minutes until wilted but still bright green.
• Place some wild rice, lentils, sweet potatoes and onion, and spinach in each bowl. Top with sunflower seeds and season with salt and pepper.