Sweet Potato & Lentil Buddha Bowl Recipe

Name: Sweet Potato & Lentil Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoons coconut or grapeseed oil; 2 medium sweet potatoes, cubed; 2 medium heads of broccoli; 1 cup black rice; 2 1/2 cups water (for rice); 1 tablespoons chana masala, or another curry powder; 1 tablespoon minced ginger; 1 leek, chopped; 1 cup red lentils, picked through and rinsed; 3 cups water (for lentils); 1 bunch cilantro, washed thoroughly. don't discard the stems; 3/4 cup toasted almonds; 1/2 teaspoon sea salt; 2 limes; 2 tablespoon water (to thin pesto); 1 tablespoon Sriracha, for serving

Servings: persons

1 tablespoons coconut or grapeseed oil
2 medium sweet potatoes, cubed
2 medium heads of broccoli
1 cup black rice
2 1/2 cups water (for rice)
1 tablespoons chana masala, or another curry powder
1 tablespoon minced ginger
1 leek, chopped
1 cup red lentils, picked through and rinsed
3 cups water (for lentils)
1 bunch cilantro, washed thoroughly. don't discard the stems
3/4 cup toasted almonds
1/2 teaspoon sea salt
2 limes
2 tablespoon water (to thin pesto)
1 tablespoon Sriracha, for serving

1
Heat oven to 375u00b0.
2
Pour the rice and water, along with a pinch of salt, into a saucepan and bring to a boil.
3
Reduce heat to medium-low and cover (keeping lid ajar). Cook until tender; about 30 minutes.
4
Toss the cubed sweet potatoes and broccoli (separately) with about 1/2 tbsp oil.
5
Spread evenly on 1-2 baking sheets and roast until tender, about 35 minutes (maybe 30 for the broccoli).
6
In a large pot melt the remaining oil over medium heat.
7
When the oil is hot, add the chana masala to toast for 10 seconds.
8
Stir in the ginger and leeks, along with a pinch of sea salt. Continuing to stir until they cook down a bit.
9
Stir in the red lentils and water. Raise gas to high heat.
10
Cover, and bring to a boil. Reduce heat to medium, and simmer with lid ajar until for about 20 minutes.
11
While the rice, veggies, and lentils are cooking, make your cilantro pesto.
12
Place the cilantro, almonds, 1/2 tsp sea salt, lime juice, and 2 tbsp water in a food processor and blend until smooth.
13
Serve all of the ingredient together in a bowl, and finish off with a drizzle of Sriracha.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoons coconut or grapeseed oil, 2 medium sweet potatoes, cubed, 2 medium heads of broccoli, 1 cup black rice, and more.

Yes, Sweet Potato & Lentil Buddha Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato & Lentil Buddha Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions