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
Units
Scale
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.
