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Sweet Potato Lentil Buddha Bowl | www.sweetpotatosoul.com
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5 from 2 votes

Sweet Potato & Lentil Buddha Bowl

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 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Salad
Servings: 2
Author: Jenné Claiborne

Ingredients

  • 2 tbsp coconut or grapeseed oil
  • 2 medium sweet potatoes cubed
  • 2 medium heads of broccoli chopped
  • 1 cup black rice
  • 2 ½ cups water for rice
  • 1 tbsp chana masala or another curry powder
  • 1 tbsp minced ginger
  • 1 leek chopped
  • 1 cup red lentils sorted and rinsed
  • 3 cups water for lentils
  • 1 bunch cilantro washed thoroughly. don’t discard the stems.
  • ¾ cup toasted almonds
  • ½ tsp sea salt
  • juice of 2 limes
  • 2 tbsp water or oil to 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.