Southwestern Sweet Potato Lentil Bowl

Name: Southwestern Sweet Potato Lentil Bowl
Prep time: 45 min
Yield: 10
Cuisine: Unknown
Ingredients: 5 tablespoons olive oil; 5 tablespoons white wine vinegar; 5 teaspoons lime juice; ½ teaspoons salt; 1 ⅕ teaspoons chili powder; 3 cloves garlic, minced; 10 whole sweet potatoes, washed and cubed; 1 tablespoons olive oil; 1 ⅕ teaspoons chili powder; 16 ounces lentils, dried or canned; 12 ounces corn, cooked from fresh, thawed from frozen, or canned & rinsed/drained; 3 whole bell peppers, thinly sliced

Southwestern Sweet Potato Lentil Bowl by codyalanstubbs

Prep Time: 45 minutes

Yield: 10

Ingredients

5 tablespoons olive oil
5 tablespoons white wine vinegar
5 teaspoons lime juice
½ teaspoons salt
1 ⅕ teaspoons chili powder
3 cloves garlic, minced
10 whole sweet potatoes, washed and cubed
1 tablespoons olive oil
1 ⅕ teaspoons chili powder
16 ounces lentils, dried or canned
12 ounces corn, cooked from fresh, thawed from frozen, or canned & rinsed/drained
3 whole bell peppers, thinly sliced

Instructions

Whisk vinaigrette in a bowl until combined.
Toss the sweet potato cubes in olive oil and roast for 20 minutes at 425 degrees F or until cooked through.
Cook dried lentils according to instructions on bag, or drain and rinse canned lentils.
Assemble the bowls by layering the sweet potatoes, lentils, corn, and bell peppers in a bowl, then topping with vinaigrette.

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