Brussels Sprouts, Kale, and Lentil Sweet Potato Noodle Bowl

Brussels Sprouts, Kale, and Lentil Sweet Potato Noodle Bowl

When I haven’t planned dinner in advance (aka meal planning) and I’m crunched for time and don’t want to run downstairs to the grocery store, I’ll make a bowl.

Bowls are an easy way to pack in many flavors, nutrients, colors, and textures. I love bowl meals because you can just pack in whatever flavors you want or whatever you have left in your fridge and magically, once it’s in bowl form, it tastes delicious!

Seriously, I feel like bowls have magical powers.

Bowl meals also make you feel like a boss in the kitchen. There’s no fancy cooking skills required, just a skillet and a bowl. Long story short, I’m a big fan of bowl meals and today, I’m sharing one with you that I originally put on Instagram and everyone asked for the recipe!

Brussels Sprouts, Kale, and Lentil Sweet Potato Noodle Bowl

Since I’m trying to make more everyday recipes, I figured this was a good place to start: something I literally whipped up in 20 minutes for dinner.

Things I always have in my pantry are lentils and sweet potatoes. I’m never at a loss for dinner ideas, because at the very least, I know I have a vitamin-packed veggie and a heart-healthy protein (lentils.) Top with avocado (which I always have in my fridge) and a green (I had leftover brussels sprouts from this recipe), and voila: a meal in minutes!

I served Lu’s with two fried eggs, because he doesn’t like eating things without a sauce. Personally, I don’t think this bowl needs a sauce, especially because the kale and brussels sprouts are packed with a salty soy sauce punch.

Brussels Sprouts, Kale, and Lentil Sweet Potato Noodle Bowl

However you enjoy this bowl, let me know – would you like to see more recipes like this?

Watch our video to learn how to spiralize a sweet potato using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Screen Shot 2016-09-23 at 4.50.57 PM

Brussels Sprouts, Kale, and Lentil Sweet Potato Noodle Bowl

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2


  • 1/3 cup dry brown lentils
  • 1 bay leaf
  • 1 cup brussels sprouts
  • 1 medium sweet potato
  • 1/4 teaspoon chili powder
  • salt and pepper
  • 1 pinch garlic powder
  • 2 cups chopped kale
  • 1 teaspoon low sodium soy sauce
  • 1/2 large avocado peeled, pitted, and sliced


  • Cook the lentils: place lentils in a saucepot with 1 cup of water and a bay leaf. Bring to a boil and once boiling, lower to a simmer and let cook for 10-15 minutes or until lentils are tender and cooked through.
  • Meanwhile, shred the brussels sprouts: slice the tough bottoms off and place into a food processor and pulse until shredded. Then, peel and spiralize the sweet potato with Blade D and trim the noodles.
  • Heat a medium non-stick skillet over medium-high heat. Once pan is hot, coat with cooking spray and add in the sweet potato noodles and season with chili powder, salt, and pepper. Cook until wilted, about 7 minutes.
  • Meanwhile, heat a large skillet over medium-high heat. Once pan is hot, coat with cooking spray and add the brussels sprouts and season with garlic powder, salt, and pepper. Cook for 3-5 minutes or until they turn bright green and begin to brown. Add in the kale and cook another 3 minutes until kale is wilted. Add the soy sauce, and toss to combine.
  • Divide the kale mixture into two bowls, add the lentils, sweet potato noodles and top with avocado.

Brussels Sprouts, Kale, & Lentil Sweet Potato Noodle Bowl

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Mommy Lisa says:
I thought you were not supposed to put avocado in the fridge?
Ali Maffucci says:
Once it's sliced open, you need to refrigerate it!
Angela says:
I love recipes like this! I usually meal plan and cook everything for the week on Sunday night, but for the times when I just need to throw something together quick, this is perfect.
Karen says:
Oh, yes, Ali — I'm always delighted to see simple recipes like this one. I make similar dishes myself, but you give me new ideas for varying them in interesting ways.
Anonymous says:
I like the idea of topping this with a fried egg. I think my hubby would prefer that, and so would I. In fact, if I had a wee bit of crispy bacon or pancetta.... mmmmm. Gotta stock up on lentils , as you've recently posted 2 good recipes using lentils that I want to try.
Carol says:
In your recipes, it sounds like you don't cover the lentils when you cook them. Is that right? I haven't done lentils that much and would like to know the best way to cook them. Thanks.
Stephanie says:
Hi Ali! I love your site and recipes and inspiration. I bought the inspiralizer as a present for myself. However the suction doesn't work on my countertops. Help?!
Meaghan says:
Hi Stephanie, If you're running into any issues with your Inspiralizer, email me - [email protected] - I'm always happy to help find a fix or offer a replacement!!
Beth King says:
Try wetting the counter & suction cups then press & hold so all cups have a few seconds to grab hold.
Ali Maffucci says:
There are no suction cups on the Inspiralizer, Beth! Not sure which kind of spiralizer you're talking about...

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
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~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
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in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe