Lentil and Sweet Potato Breakfast Bowl with Soft-Boiled Eggs and Tahini-Honey Dressing Recipe
A hearty and nutritious lentil and sweet potato breakfast bowl featuring tender lentils, perfectly roasted sweet potatoes, soft-boiled eggs, and a creamy tahini-honey dressing. This wholesome dish combines earthy spices and balanced flavors, making it an ideal warm breakfast to start your day with protein and fiber-packed ingredients.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Lentils
- 1 cup lentils, uncooked
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
Sweet Potato
- 1 sweet potato
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried parsley
Dressing
- 3 tablespoons tahini
- 1 1/2 teaspoons honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1-2 teaspoons cold water
Eggs
- 4 eggs
Instructions
- Preheat and Prepare Water Pots: Preheat your oven to 400°F (200°C). Place two medium pots filled with water on the stove over medium-high heat to bring them to a boil.
- Cook Lentils: Once one pot of water is boiling, add the lentils. Cook according to the package instructions until tender. Drain the lentils, then season with 1/2 teaspoon kosher salt and 1/2 teaspoon cumin. Stir well to combine.
- Roast Sweet Potatoes: Cut the sweet potato into 1-inch wedges and spread them evenly on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each of salt, cumin, paprika, cinnamon, and dried parsley. Toss to coat the wedges thoroughly. Roast in the preheated oven for 15-20 minutes, flipping halfway through, until tender and nicely roasted on the outside.
- Soft-Boil Eggs: Lower the 4 eggs carefully into the second pot of boiling water. Let them cook for exactly 8 minutes, then immediately transfer them to a bowl filled with ice water to stop the cooking process. After chilling for a few minutes, peel the eggs and slice them in half.
- Prepare the Dressing: In a small bowl, combine 3 tablespoons tahini, 1 1/2 teaspoons honey, 1/4 teaspoon garlic powder, and 1/4 teaspoon kosher salt. Whisk until thick and smooth. Gradually add 1 to 2 teaspoons of cold water to thin the dressing to a pourable consistency, whisking continuously.
- Assemble the Bowl: In serving bowls or plates, layer the seasoned lentils and roasted sweet potato wedges. Top with the halved soft-boiled eggs. Drizzle generously with the tahini-honey dressing and sprinkle the eggs with a pinch of salt and freshly ground black pepper. Serve warm and enjoy your wholesome breakfast bowl!
Notes
- If preparing in advance, keep eggs unpeeled and refrigerated until ready to serve; peel just before eating.
- Lentils, roasted sweet potatoes, and dressing can be stored separately in airtight containers in the fridge for up to 3 days.
- Adjust the spices on the sweet potato wedges based on your flavor preferences.
- For a vegan option, omit the eggs or replace them with roasted chickpeas.
- You can substitute sweet potatoes with butternut squash or carrots if desired.
