Deconstructed Stuffing and Lentil Bowl
with sweet potatoes / baby spinach / fried egg
We took all of the flavors from a holiday meal, including toasted bread cubes, sage, and sweet potatoes, and turned them into a breakfast-inspired bowl. This meal would be delicious for breakfast or lunch, but we love the cozy, build-your-own-bowl flexibility of serving it for dinner.
- Sweet potatoes - 2 lb , cubed
- Sage, fresh - 4 leaves , finely chopped
- Garlic - 2 cloves , chopped
- Bread, sandwich - 6 slices
- Oil, olive - 1 Tbsp + 2 Tbsp + 1 Tbsp + 1 Tbsp
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Baby spinach - 5 oz
- Eggs - 4
- Hot sauce (opt) - for serving
Sweet potatoes / Sage / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed. Store sweet potatoes in one container. Combine sage and garlic in another container. (Can be done up to 5 days ahead)
Bread - Slice bread into bite-sized cubes. (Can be done 1 day ahead)
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Heat oven to 400F / 204C. Place one oven rack in the upper third and one in the lower third of the oven.
Set out two sheet pans.
Toss sweet potatoes with the first portion of olive oil and some salt and pepper. Spread out on the first sheet pan and roast in the lower third of the oven, turning with a spatula halfway through cooking, until tender, 25 to 30 minutes.
Toss bread cubes with the second portion of olive oil and spread out on the second sheet pan. Season with some salt. Transfer to the upper third of the oven and toast, shaking the pan halfway through cooking, until the bread cubes are golden and very crunchy, 8 to 15 minutes. Let bread cubes cool while you finish preparing the other ingredients.
Next, heat a large nonstick pan over medium-high heat with the third portion of olive oil. To heated oil add lentils, salt, pepper, garlic, and sage. Saute lentils until heated through, 4 to 5 mintutes.
Stir baby spinach into lentils (it will seem like a lot but will reduce down). Cover the pan with a lid or foil for a few minutes to help the spinach to wilt quickly. Remove the cover and cook the lentils and spinach together until spinach is completely wilted and any excess water has evaporated. Transfer lentils and spinach to a bowl.
Wipe out the nonstick skillet and return it to the stovetop. Reduce heat to medium.
To heated skillet, add the fourth portion of oil. Crack the eggs into heated oil and fry on one side for sunny-side up or flip for over easy.
Divide the sweet potatoes, lentils, and bread cubes between serving bowls (or set everything out to assemble at the table). Top each bowl with a fried egg seasoned with some salt and pepper. Serve with hot sauce on top if you'd like. Enjoy!