1. Preheat the oven to 200°C.
2. Peel the sweet potato and cut it into 2 cm cubes; toss with olive oil, minced garlic, and smoked paprika.
3. Arrange the sweet potato on a baking tray lined with parchment and roast for 20 minutes, stirring halfway through.
4. Meanwhile, rinse the lentils and simmer them in boiling water for 15-20 minutes until tender; then drain.
5. Lightly steam the peas and spinach for 3-4 minutes until just wilted.
6. Combine the cooked lentils, steamed peas, spinach, and roasted sweet potato in a bowl; toss gently to mix.
7. Optional: Adjust seasoning with salt and pepper if desired, then serve warm.

Summary

This nutrient-packed bowl offers a balanced and hearty lunch for adults, combining lentils, peas, spinach, and roasted sweet potato enhanced with garlic and smoked paprika.

Storing Options

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.

Potential Allergies

Be cautious of potential sensitivities to garlic or paprika; this recipe is naturally gluten- and dairy-free.

Side Effects

High fiber content might cause minor digestive changes if not accustomed to a fiber-rich meal.