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Welcome to 2020, my friends!
Having a healthy food blog has it’s perks. Everyone is looking for clean, healthy recipes to kick start their new year and to unload from all of the Christmas indulgences. As much as I love creating desserts and rich Holiday foods, my soul is happiest when I get to share recipes that are as delicious as they are good for you.
Today starts with none other than a chipotle lentil sweet potato buddha bowl that’s packed with veggies, fiber, protein, healthy fats, and of course, flavor. You see, eating healthy doesn’t just have to be salads..not that there is anything wrong with a good salad…it can be a bowl piled high with flavorful veggies and plant based protein packed lentils. Best part, it only takes 40 minutes to make!!!
Tender lentils cooked with fire roasted tomatoes and plenty of smoky seasonings. Chopped spinach and cilantro are wilted right into the lentils so that you get a lot of greens without even really knowing they’re there. Sweet potatoes and cauliflower are roasted with the same smoky seasonings until tender and slightly charred. A chipotle dressing is made using a pepper in adobo sauce for a nice smoky, mildly spicy sauce that is tangy and slightly sweet. Top all of that with buttery avocado, fresh cilantro leaves, and cotija cheese (if not vegan), and you’ve got one clean and nutritious meal that is a far cry from a salad.
Can I just stop with the writing right there? I honestly think that’s all you need to know about this lentil sweet potato buddha bowl lol!
In case you need any more convincing, this recipe is husband approved. Paul even opted to re-heat the leftovers one night while I out with my book club, eating pizza. I came home to find that the sauce was finished off with all the veggies and lentils left to remain.
There was only one thing to do.
Make more sauce.
Because that smoky, tangy, sweet, slightly spicy, creamy dressing really pulls this whole dish together. I think we are both sauce fanatics lol.
I mean just look at how smooth and creamy and delicious it looks. Don’t you just wanna lick that spoon?!
To make these lentil sweet potato buddha bowls requires 2 pans, a food processor, and a little bit of multi tasking, but overall it’s pretty easy to make. As I mentioned before it only takes 40 minutes to make, making it the perfect weeknight dinner.
Lentil sweet potato buddha bowls are naturally gluten free. They are also vegan and dairy free adaptable making them perfect for a meatless Monday. No worries, you will feel satisfied, the lentils provide a compete plant based protein source. Not to mention all of the fiber from the lentils and the sweet potato will help keep you full longer, along with the healthy fats from the avocado and the tahini paste in the dressing.
Dinner is all set, my friends!
And you will go crazy for them. Smokey, sweet, just a hint of spice with tender lentils, roasted cauliflower, starchy sweet potatoes, and buttery avocados. What’s not to love about this perfectly balanced bowl of goodness?
Which, in case you are wondering, is pretty much the definition of a buddha bowl: a bowl filled with a balance of healthy ingredients. So that you get a little bite of everything. Sounds like my kind of meal.
lentil sweet potato buddha bowl, here we come!
Want to try another buddha bowl?
- Brussles sprouts and eggplant buddha bowl, at your service.
Here are more vegan meals you will love:
- curried cauliflower tacos with crispy tofu and curry sauce
- instant pot creamy lentil curry
- mushroom cauliflower risotto with crispy tofu
Did you make this recipe? The biggest way to say thank you is by leaving a comment below along with a star rating – this helps me to rank higher in google. And I love hearing from you! Thanks, friends!
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Chipotle Lentil Sweet Potato Buddha Bowl
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 to 5 1x
- Category: entree, dinner, lunch, bowls, healthy, easy
- Method: roast, boil
- Cuisine: gluten free, vegan, dairy free, vegetarian, superfood
Description
Packed with healthy ingredients that are bursting with flavor, lentil sweet potato buddha bowl is the perfect vegan entree any day of the week.
Ingredients
Lentils
- 1 cup green or brown lentils
- 1 cup low sodium veggie or chicken broth (can sub water for less flavor)
- 1 15 ounce can fire roasted tomatoes
- 2 cups packed spinach, chopped
- 1/2 cup cilantro, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon to 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
Veggies for the bowl
- 2 medium sweet potatoes, peeled and cubed
- 1 head of cauliflower, cut into florets
- 2 teaspoons smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt and pepper, each
- 1 to 2 tablespoons olive oil or avocado oil
Smoky dressing
- 1/3 cup tahini paste
- 1 garlic clove (or sub 1/2 teaspoon garlic powder)
- 1 chili pepper in adobo sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Juice of 1 1/2 to 2 limes
- 2 tablespoons honey (or sub agave nectar or maple syrup for vegans)
- 2 to 3 tablespoons of water to thin
Optional toppings:
- avocado
- lime wedges
- fresh cilantro leaves
- lime wedges
- crumbled cotija cheese
Instructions
- Prepare: Preheat oven to 400 degrees Fahrenheit. Chop all the veggies as instructed above so that they are ready to go.
- Cook the lentils: Add the lentils to a large pot along with the broth, and can of tomatoes. Stir to combine. Cover and bring to a boil – reduce to a simmer and simmer covered for 20 to 25 minutes, stirring occasionally. You will know they are done when most of the liquid has evaporated and the lentils are tender, but not mushy. If too much liquid cooks off you may need to add 1/4 cup to 1/2 cup of more chicken broth, keep an eye on them towards the end.
- Roast the veggies: While the lentils cook roast the veggies. To a large sheet pan add the sweet potatoes, cauliflower, smoked paprika, cumin, salt, and pepper and oil – toss to combine, and spread the veggies in an even layer. Roast for 15 to 20 minutes, or until the veggies are fork tender and slightly charred. If they get done before you’re ready to serve you can keep them warm by keeping them in the oven with it turned off.
- Finish the lentils: Once the lentils have been cooked stir in the spices: the smoked paprika, garlic powder, salt, cumin, and black pepper until well combined. Add the chopped spinach and the cilantro, place the lid back on the pot and allow the residual heat to wilt the greens. Stir to combine, taste and adjust seasonings as needed. Set the lentils aside with the lid on to keep them warm.
- Make the smoky dressing: To a food processor add the tahini paste, garlic clove (or garlic powder) adobo pepper, smoked paprika, cumin, salt, juice of the limes, honey (or agave nectar/maple syrup) and pulse until everything is well combined and the pepper has been pureed. Pulse in the 2 to 3 tablespoons of water to thin to desired pour-able consistency. Set aside.
- Assemble the bowls: To each serving bowl add about 1/4 to 1/3 cup of the lentils. Top the lentils with some roasted sweet potatoes and some roasted cauliflower. Add any of the optional toppings as desired: slicd avocado, lime wedges for squeezing, cilantro leaves, and crumbled cotija cheese. Drizzle some dressing over top. Enjoy immediately.
Notes
Vegan: To keep these bowls vegan make sure to use vegggie broth instead of chicken broth, maple syrup or agave nectar instead of honey and make sure to omit the cotija cheese.
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