Though there are a lot of ingredients in this recipe, if you follow the order of the recipe it will be easy to make. In my new Buddhalicious meal plan program I send out prep instructions so that you prep all of the ingredients for your Buddha bowls on Sunday, and whip up meals like this throughout the week in just minutes. Have your sea salt out for this recipe. You’ll need to salt the lentils at every step––about ¼ tsp will do each time I call for a “pinch”.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Main Course, Salad
Servings: 2
Author: Jenné
Ingredients
2tbspcoconut or grapeseed oil
2medium sweet potatoescubed
2medium heads of broccolichopped
1cupblack rice
2 ½cupswaterfor rice
1tbspchana masalaor another curry powder
1tbspminced ginger
1leekchopped
1cupred lentilssorted and rinsed
3cupswaterfor lentils
1bunch cilantrowashed thoroughly. don’t discard the stems.
¾cuptoasted almonds
½tspsea salt
juice of 2 limes
2tbspwater or oilto thin pesto
Sriracha for serving
Instructions
Pour the rice and water, along with a pinch of 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 2 tbsp 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.