Down here on the Coast, we know the value of a good night’s sleep — especially after a day of work, family time and a little fun in the sun. But if your bedtime routine involves tossing, turning and staring at the clock, you’re not alone. Many women struggle with getting enough sleep. Stress, busy schedules and hormonal shifts can all disrupt your rest. Not to worry, though. Sweet potatoes are in season, and believe it or not, they can help you catch those Zzzs.
SWEET POTATOES ARE LIKE NATURE’S SLEEP AID, SUPPORTING A GOOD SNOOZE IN MORE WAYS THAN ONE:
- They are an excellent source of complex carbohydrates, which help keep your blood sugar levels steady overnight, encouraging a restful sleep.
- They’re rich in magnesium, which helps regulate stress hormones and relax muscles — a recipe for uninterrupted sleep.
- The complex carbs in sweet potatoes can help your body absorb tryptophan, which the body uses to make the sleep hormones serotonin and melatonin.
- They’re a good source of potassium. Low potassium levels can lead to high blood pressure, insomnia and muscle cramps.
There are several ways to enjoy sweet potatoes in the fall, but my favorite is this sweet potato and lentil power bowl. It’s the perfect dinner option when you want something cozy, nutritious and good for sleep. It’s packed with fiber, plant-based protein and other nutrients essential for sleep and overall health.
The best part? It’s easy to prep in advance for those busy fall nights.
SWEET POTATO AND LENTIL POWER BOWL
(Serves 2)
INGREDIENTS:
- 1 medium sweet potato, cubed
- 1 tablespoon olive oil
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked lentils (brown or green)
- 2 cups baby spinach
- ½ small red onion, thinly sliced and diced
- ½ avocado, cubed
- Squeeze of fresh lemon juice
DIRECTIONS:
- In a bowl, toss the cubed sweet potato with olive oil, cumin, salt and pepper. Spread on a baking sheet and roast at 400 degrees for 25-30 minutes, flipping halfway through.
- Cook or warm the lentils according to the product packaging.
- In a pan, sauté the baby spinach with a splash of olive oil and a pinch of salt. Allow to cook until wilted (approximately two to three minutes).
- Assemble your bowl by layering the lentils, roasted sweet potatoes, sauteed spinach and red onion. Top with avocado.
- Drizzle fresh lemon juice over the bowl to your liking, and enjoy!