For the Bowl:

• Pre-cooked lentils
• 1 purple sweet potato (roasted with olive oil and salt for 20 minutes)
• Spinach (sautéed)
• 1 avocado (sliced)
• Beetroot-infused sauerkraut
• 1 tomato (sliced)
• 1 tbsp hummus
• 2 pickled radishes (pickled in 2 tbsp rice vinegar, 1 tsp maple syrup, 1 tsp sesame seed oil)
• Additional avocado slices

Sauce for Lentils:

• 1 tsp apple cider vinegar
• 1 tsp maple syrup
• Squeeze of lemon juice
• 2 tsp chopped spring onion

Instructions:

1. Prepare the Lentils:

• Cook the pre-cooked lentils according to the packet instructions.
• In a small bowl, mix together 1 tsp apple cider vinegar, 1 tsp maple syrup, a squeeze of lemon juice, and 2 tsp chopped spring onion.
• Pour the sauce over the cooked lentils and stir to combine.

2. Prepare the Vegetables:

• Preheat the oven to 200°C (400°F).
• Cut the purple sweet potato into cubes, toss with olive oil and salt, and roast in the oven for 20 minutes or until tender.
• In a frying pan, sauté the spinach until wilted.
• Slice the avocado and tomato.
• In a small bowl, mix 2 tbsp rice vinegar, 1 tsp maple syrup, and 1 tsp sesame seed oil. Add thinly sliced radishes and let them pickle for at least 10 minutes.