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!
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.