I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today from major retailers.
Want to know where to find more energy, better health, and a brighter outlook on life? The answer is simple and available to everyone: a balanced plant-based diet.
Since embracing plant-based meals, I’ve enjoyed increased energy, improved digestion, better menstrual health, and frequent compliments about my “vegan glow.” The nourishing power of plants has made a real difference.
Over the years I’ve discovered an easy, satisfying way to build balanced plant-based meals: the Buddha bowl.
You may have seen my colorful Buddha bowl recipes. Back in 2015 my “Everyday Buddha Bowl” was the most popular recipe on my blog, drawing twice the traffic of the next recipe. That success inspired me to create more simple, vibrant bowl recipes and to collaborate on Buddhalicious Meal Plans—vegan meal plans based around easy Buddha bowls.
Buddha Bowls
With our 30-Day Buddhalicious challenge newly launched, Buddha bowls are on my mind. The combinations are endless and endlessly inspiring. Today’s recipe brings together my favorites—sweet potato, roasted broccoli, and a tangy cilantro-almond pesto.
This sweet potato & lentil bowl is a model of balance: comforting and nutrient-dense, full of complex carbohydrates, protein, healthy fats, fiber, vitamins, and antioxidants. It’s filling, flavorful, and straightforward to prepare—exactly what a Buddha bowl should be.
Head to your kitchen, make this sweet potato & lentil Buddha bowl, and enjoy a nourishing, delicious meal.
About the key ingredients
Sweet potatoes: Versatile and nutrient-rich, sweet potatoes are high in beta-carotene (vitamin A), B vitamins, vitamin C, and fiber. They make a satisfying, healthful base for many meals.
Almond-cilantro pesto: Healthy fats help absorb fat-soluble nutrients from sweet potatoes. An almond-based pesto adds flavor, texture, and beneficial fats, while cilantro contributes vitamin K, phytonutrients, and natural antibacterial qualities that support freshness.
Black rice: Seek out black rice for its striking color and antioxidant content—anthocyanins give it its dark hue. It also provides fiber, protein, and minerals, and pairs beautifully with the other bowl components.
Now, on to the recipe. Bon appétit!
Sweet Potato & Lentil Buddha Bowl
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
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Combine the black rice, 2 ½ cups water, and a pinch of salt in a saucepan and bring to a boil.
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Reduce heat to medium-low, cover with the lid slightly ajar, and simmer until tender, about 30 minutes.
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Toss cubed sweet potatoes and chopped broccoli separately with about ½ tablespoon oil each.
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Spread on baking sheets and roast until tender—about 30–35 minutes (broccoli may finish slightly sooner).
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In a large pot, heat the remaining oil over medium heat.
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Add the chana masala and toast for about 10 seconds to release the aromas.
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Stir in the minced ginger and chopped leeks with a pinch of sea salt; cook until they soften slightly.
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Add the red lentils and 3 cups water, then increase heat to high.
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Cover and bring to a boil, then reduce to medium and simmer with the lid slightly ajar for about 20 minutes, until the lentils are tender.
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While the rice, vegetables, and lentils cook, prepare the cilantro-almond pesto.
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Blend the cilantro, toasted almonds, ½ tsp sea salt, lime juice, and 2 tablespoons water (or oil) in a food processor until smooth. Add more liquid if needed to reach your desired consistency.
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Assemble bowls with black rice, roasted sweet potatoes, roasted broccoli, and spiced lentils. Drizzle with cilantro-almond pesto and finish with Sriracha to taste.
Like this recipe? Rate and comment below!
What are your thoughts on this sweet potato & lentil Buddha bowl? Comment below and let me know!