Supports: Iron + magnesium + stable blood sugar

Serves: 1

Total Time: 15 minutes

• ¾ cup cooked green lentils (about ½ cup dry before cooking)
• 1 cup fresh baby spinach
• ½ cup roasted sweet potato cubes
• ¼ avocado, sliced
• 1 tbsp extra virgin olive oil
• Juice of ½ lemon
• ¼ tsp sea salt
• Fresh cracked pepper

• ½ cup dry lentils
• 1½ cups water
Simmer 20–25 minutes until tender.

1. If lentils are pre-cooked, warm them in a skillet over medium-low heat for 3–4 minutes.
2. Add spinach directly into skillet and stir until just wilted (about 60 seconds).
3. In a bowl, layer lentils + spinach mixture.
4. Add warm sweet potato cubes.
5. Top with sliced avocado.
6. Drizzle olive oil and lemon juice evenly.
7. Season with salt and pepper.

Lentils provide non-heme iron.
Vitamin C from lemon improves absorption.
Healthy fats from avocado reduce inflammation.
Complex carbs stabilize energy.