Sweet Potato Lentil Buddha Bowl

The Sweet Potato Lentil Buddha Bowl is one of those dishes that brings warmth and comfort to even the coldest fall days. I remember the first time I made this vibrant bowl; the colors of the roasted sweet potatoes and the earthy tones of the lentils captured my attention right away. As I stirred everything together, I could already envision how satisfying it would be to enjoy this wholesome meal after a long day. The blend of flavors and textures is nothing short of amazing—you’ve got creamy lentils, crispy roasted veggies, and a zesty cilantro pesto that ties everything together beautifully. It’s like a celebration of autumn on a plate!

What to Buy for Sweet Potato Lentil Buddha Bowl

The ingredients for the Sweet Potato Lentil Buddha Bowl create a harmonious blend of flavors and nutrients. Each component plays a critical role in the overall profile of the dish. The key players here are the sweet potatoes, which add a natural sweetness, and the lentils, which provide a hearty base. Together, they form a delightful balance that’s satisfying and nourishing.

• Coconut or Grapeseed Oil: This oil is used for cooking and adds a subtle flavor while helping to achieve that crispy texture when roasting the vegetables.
• Sweet Potatoes: The star of this dish, these sweet potatoes bring a creamy texture and a touch of sweetness that contrasts beautifully with the savory aspects.
• Broccoli: Providing a pop of color and an excellent source of vitamins, broccoli also contributes a crunchy texture to the bowl.
• Black Rice: This nutty grain adds a wholesome touch and a beautiful dark color that enhances the visual appeal of the dish.
• Water: Essential for cooking the rice and lentils, ensuring they come out tender and fluffy.
• Chana Masala: A fragrant spice blend that elevates the flavors of the lentils, adding warmth and depth.
• Ginger: Fresh ginger adds a zesty kick that brightens the dish and complements the creamy lentils.
• Leek: Offering a mild onion-like flavor, leeks lend sweetness and complexity to the dish.
• Red Lentils: These cook quickly and add protein and fiber, making the dish hearty and satisfying.
• Cilantro: This herb adds a fresh, vibrant taste that pairs perfectly with the other ingredients and is essential for the pesto.
• Toasted Almonds: For a crunchy contrast, toasted almonds provide healthy fats and enhance the dish’s texture.
• Sea Salt: Enhances the flavors of the ingredients, making sure every bite is delicious.
• Lime Juice: A splash of acidity that brightens up the whole bowl and balances the flavors beautifully.
• Water or Oil: Used to thin the cilantro pesto, ensuring it’s easy to drizzle over the bowl.
• Sriracha: For those who enjoy a kick, Sriracha adds a spicy finish to the dish, making every bite exciting.

Recipe Steps for Sweet Potato Lentil Buddha Bowl

Let’s dive into the delightful steps for creating the Sweet Potato Lentil Buddha Bowl. Cooking should be enjoyable, so I’ll guide you through each part to make it as simple as possible. As you follow along, you’ll see how each ingredient transforms into a flavorful masterpiece.

1. Start by pouring the black rice and water into a medium-sized saucepan. Add a pinch of sea salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and cover the pot, leaving the lid slightly ajar. This allows steam to escape, preventing the rice from becoming too mushy. Cook until the rice is tender, about 30 minutes. You’ll know it’s done when the grains are fluffy and the water has been absorbed.
2. While the rice is cooking, prepare the sweet potatoes and broccoli. Toss each vegetable separately with about half a tablespoon of coconut oil to coat them evenly. This step is crucial as it helps them roast beautifully in the oven. Spread the coated vegetables evenly on one or two baking sheets, ensuring they’re not overcrowded, which allows for even roasting. Roast in the oven for about 30 to 35 minutes, or until they are golden and tender. You’ll want to keep an eye on the broccoli, as it may cook faster.
3. Next, in a large pot, melt the remaining coconut oil over medium heat. Once the oil is hot, add the chana masala and toast it for about 10 seconds. This step releases the fragrant oils and brings out the spices’ flavors, making the dish even more aromatic.
4. Add the minced ginger and leek to the pot, along with a pinch of sea salt. Stir continuously as they cook, allowing the leeks to soften and the ginger’s fragrance to fill your kitchen. Cook for approximately five minutes; you want the leeks to become translucent and the ginger aromatic.
5. Once the leeks are ready, stir in the red lentils and water. Increase the heat to high and bring the mixture to a boil. This process will cook the lentils quickly and efficiently. After boiling, reduce the heat to medium, cover the pot, and let it simmer with the lid slightly ajar for about 20 minutes. Check occasionally, stirring gently to ensure the lentils don’t stick to the bottom.
6. While the rice, vegetables, and lentils are cooking away, it’s time to make your cilantro pesto. In a food processor, combine the cilantro, toasted almonds, half a teaspoon of sea salt, lime juice, and two tablespoons of water or oil. Blend until smooth. This vibrant pesto will elevate your bowl with its zesty freshness.
7. After the lentils are cooked and tender, remove the pot from heat. You want to ensure they’re soft but not mushy. Combine the cooked lentils with the roasted sweet potatoes and broccoli in a large serving bowl. Give everything a gentle toss to mix the flavors together. The colors will be stunning!
8. To serve, drizzle the cilantro pesto generously over the bowl, allowing it to coat all the ingredients. Finally, don’t forget to add a splash of Sriracha if you like a bit of heat. The spicy kick will enhance the overall flavor profile, making each bite exciting.
9. Enjoy your Sweet Potato Lentil Buddha Bowl fresh and warm! It’s perfect for a cozy meal or an impressive dish to share with friends.

Helpful Notes about Sweet Potato Lentil Buddha Bowl

Here are some important tips to enhance your experience with the Sweet Potato Lentil Buddha Bowl. I’ve gathered insights that will not only improve your cooking but also help you enjoy your dish to the fullest.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to four days. Just reheat gently before serving.
• Freezing: You can freeze the components separately. Cooked lentils and roasted vegetables freeze well, making meal prep even easier.
• Pairing: This bowl pairs wonderfully with a side of crusty bread or a fresh green salad for added crunch. It’s great for a light lunch or dinner.
• Variations: Feel free to switch up the vegetables based on the season. Carrots, zucchini, or bell peppers could all work beautifully in this dish.
• Spice Level: Adjust the amount of Sriracha to your liking. If you prefer a milder dish, add less or omit it altogether.

What Goes Well With This Sweet Potato Lentil Buddha Bowl

Serving the Sweet Potato Lentil Buddha Bowl is all about creativity! Here are some excellent ideas to elevate your meal:

• Fresh Green Salad: A simple mixed greens salad with a light vinaigrette complements the rich flavors of the bowl.
• Crusty Bread: Serve with a side of crusty bread for dipping into any leftover pesto or lentils.
• Fruit Pairing: Finish your meal with a fresh fruit salad, which adds a refreshing and sweet contrast to the savory dish.
• Seasonal Variations: In summer, you might enjoy adding grilled corn or cherry tomatoes for a burst of freshness.
• Lunch or Dinner: This dish is perfect for lunch or dinner. It’s filling yet light enough not to leave you feeling sluggish afterwards.
• Potluck Favorite: Consider bringing this bowl to potlucks; people will love the vibrant colors and tasty flavors!

FAQ

Conclusion

The Sweet Potato Lentil Buddha Bowl truly shines as a nourishing and vibrant dish that celebrates autumn produce. With its hearty ingredients and delightful flavors, it’s a meal you’ll want to make again and again. I encourage you to try this recipe; it’s not just a meal, it’s an experience that will warm your heart and fill your belly. Enjoy every bite!

Sweet Potato Lentil Buddha Bowl

The ultimate comfort food, the Sweet Potato Lentil Buddha Bowl is packed with flavors and nutrients. Creamy, earthy, and topped with a zesty cilantro pesto, this easy weeknight dinner is not only satisfying but also a feast for the eyes. Make it tonight for a nourishing meal!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Servings 2 servings

Calories 400 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Blender
• Frying Pan
• Saucepan
• Food Processor

Ingredients

  

• 2 tbsp Coconut or Grapeseed Oil
• 2 medium Sweet Potatoes cubed
• 2 medium Heads of Broccoli chopped
• 1 cup Black Rice
• 2.5 cups Water for rice
• 1 tbsp Chana Masala or another curry powder
• 1 tbsp Minced Ginger
• 1 leek Chopped Leek
• 1 cup Red Lentils sorted and rinsed
• 3 cups Water for lentils
• 1 bunch Cilantro washed thoroughly. don’t discard the stems.
• 0.75 cup Toasted Almonds
• 0.5 tsp Sea Salt
• Juice of 2 Limes
• 2 tbsp Water or Oil to thin pesto
• Sriracha for serving

Instructions

 

• Pour the black rice and water, along with a pinch of sea salt, into a saucepan and bring to a boil.
• Reduce heat to medium-low and cover (keeping lid ajar). Cook until tender; about 30 minutes.
• Toss the cubed sweet potatoes and broccoli (separately) with about ½ tbsp oil.
• Spread evenly on 1-2 baking sheets and roast until tender, about 35 minutes (maybe 30 for the broccoli).
• In a large pot melt the remaining oil over medium heat.
• When the oil is hot, add the chana masala to toast for 10 seconds.
• Stir in the ginger and leeks, along with a pinch of sea salt. Continuing to stir until they cook down a bit.
• Stir in the red lentils and water. Raise gas to high heat.
• Cover, and bring to a boil. Reduce heat to medium, and simmer with lid ajar until for about 20 minutes.
• While the rice, veggies, and lentils are cooking, make your cilantro pesto.
• Place the cilantro, almonds, ½ tsp sea salt, lime juice, and water in a food processor and blend until smooth.
• Serve all of the ingredient together in a bowl, and finish off with a drizzle of Sriracha.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to four days. Just reheat gently before serving.
• Tip 2: You can freeze the components separately. Cooked lentils and roasted vegetables freeze well, making meal prep even easier.
• Tip 3: This bowl pairs wonderfully with a side of crusty bread or a fresh green salad for added crunch. It's great for a light lunch or dinner.
• Tip 4: Feel free to switch up the vegetables based on the season. Carrots, zucchini, or bell peppers could all work beautifully in this dish.
• Tip 5: Adjust the amount of Sriracha to your liking. If you prefer a milder dish, add less or omit it altogether.

Keyword easy lentil recipes, fall comfort food, healthy Buddha bowl recipe, vegan sweet potato bowl

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.