Spicy Lentil and Sweet Potato Buddha Bowl

Name: Spicy Lentil and Sweet Potato Buddha Bowl
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 cup red lentils (rinsed and drained); 2 medium sweet potato (peeled and cubed); 2 tbsp olive oil (for roasting and cooking); 1 tsp ground cumin; 1 tsp smoked paprika; 2 whole garlic cloves (minced); 4 cups baby spinach (fresh); 3 tbsp tahini (for dressing); 2 tbsp lemon juice (freshly squeezed); 1 tsp maple syrup (for dressing); 2 cups water (for cooking lentils and thinning dressing); 0.5 tsp salt (to taste); 0.25 tsp black pepper (freshly ground)

A hearty and nutritious vegan Buddha bowl featuring spiced red lentils, roasted sweet potatoes, and fresh greens, drizzled with a tangy tahini dressing.

Servings

Total time

45 min

Share the recipe

Steps

1
Preheat the oven to 425°F (220°C). Toss cubed sweet potatoes with 1 tbsp olive oil, 0.5 tsp salt, 0.5 tsp smoked paprika, and spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2
While sweet potatoes roast, rinse red lentils thoroughly under cold water until water runs clear.
3
In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic, cumin, and remaining smoked paprika. Sauté for 1 minute until fragrant.
4
Add rinsed lentils and 2 cups water to the saucepan. Bring to a boil, then reduce heat and simmer uncovered for 15-18 minutes until lentils are soft but not mushy. Drain any excess water if needed, season with salt and pepper.
5
In a small bowl, whisk together tahini, lemon juice, maple syrup, and 2-3 tbsp water until smooth and pourable. Adjust consistency with more water if necessary.
6
Assemble the bowls by dividing baby spinach evenly. Top with spiced lentils and roasted sweet potatoes. Drizzle with tahini dressing and sprinkle with black pepper.
7
Serve warm or at room temperature for a nutritious, colorful vegan lunch bowl.

Tips from the Chef

To enhance flavor, toast the cumin and smoked paprika briefly before adding garlic.
Cook lentils gently to avoid them turning mushy; they should hold some shape for texture.
Roasted sweet potatoes can be prepared ahead and reheated for quick meal prep.
Add avocado slices or toasted pumpkin seeds for extra creaminess and crunch.
Adjust dressing thickness by adding water gradually to reach desired consistency.

Ingredients

1 cup red lentils (rinsed and drained)
2 medium sweet potato (peeled and cubed)
2 tbsp olive oil (for roasting and cooking)
1 tsp ground cumin
1 tsp smoked paprika
2 whole garlic cloves (minced)
4 cups baby spinach (fresh)
3 tbsp tahini (for dressing)
2 tbsp lemon juice (freshly squeezed)
1 tsp maple syrup (for dressing)
2 cups water (for cooking lentils and thinning dressing)
0.5 tsp salt (to taste)
0.25 tsp black pepper (freshly ground)

Nutrition

(per serving)

Calories

420

Protein

17.7 g

Carbs

56.6 g

Fat

13.7 g