Whenever I'm coming off a long weekend, tired from travel, or simply not feeling like my 100% self, I turn to a bowl like this. It's super grounding and filled with everything my body needs to recuperate so I'm ready to tackle the world once again.
Reset Nourish Bowl
1 small sweet potato
1/2 cup cooked lentils
4 tsp. olive oil, divided
fine sea salt (to taste)
1 small shallot
1/2 a bunch lacinato kale
1/8 tsp. red pepper flakes
1-2 Tbs. tahini
Preheat oven to 375 degrees.
Wash and dry sweet potato, rub with olive oil, then wrap loosely in aluminum foil. Bake for 30 minutes to 1 hour. The time will depend on the size of your potato. To check doneness, carefully open the foil and insert a sharp knife or fork into the center. The knife should easily go through the potato and they would feel quite soft. If not done, return to the oven and check again after 10 minutes.
Meanwhile, heat 2 tsp. olive oil in a medium skillet and sauté shallot with a pinch of salt until translucent and starting to brown. Add cooked lentils (find my method here, I like to batch cook them for the week), and combine until warmed through. Transfer to a bowl.
In the same pan that cooked the lentils, add remaining 2 tsp. olive oil, red pepper flakes, kale, and a pinch of salt. Cook until just wilted.
To serve, cut sweet potato in half and top with the lentils, kale, and a heaping drizzle of tahini.