I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks.
Want to know where to find improved energy, better digestion, and a simple path to feeling great?
I believe the answer is a balanced plant-based diet. Since embracing vegan meals, I’ve enjoyed steady energy, smoother digestion, improved menstrual health, and frequent compliments about my “vegan glow.” Over time I discovered the easiest, most satisfying way to eat this way: the Buddha bowl.
Buddha bowls are colorful, balanced one-bowl meals that combine grains, vegetables, legumes, and a flavorful sauce or pesto. My “Everyday Buddha Bowl” became my blog’s most popular recipe in 2015, inspiring more bowl recipes and a Buddhalicious meal plan program built around these simple, nutritious meals.
I love experimenting with Buddha bowls because the combinations are endless. This recipe pairs my favorite ingredients—sweet potatoes, roasted broccoli, black rice, red lentils, and a creamy almond-cilantro pesto—for a bowl that’s vibrant, nourishing, and satisfying. It’s a balanced meal full of macronutrients, antioxidants, minerals, and flavor.
Buddha Bowls
This sweet potato & lentil Buddha bowl delivers longevity and energy in every bite. It’s filling, easy to make, and perfect for meal prep: roast or cook components ahead and assemble bowls during the week. Ready your sea salt—this recipe calls for small pinches of salt at several steps to build flavor.
A note about the superpowers of select ingredients:
Sweet Potatoes: Versatile and nutritious, sweet potatoes are high in beta-carotene (vitamin A), B vitamins, vitamin C, and fiber—an accessible superfood that shines roasted or mashed.
Almond-cilantro pesto: Adding healthy fat from almonds helps your body absorb the nutrients in sweet potatoes. Cilantro brings bright flavor along with vitamin K and phytochemicals that support freshness and balance in the bowl.
Black rice: Distinctive for its dark color from anthocyanin antioxidants, black rice also offers fiber, protein, and minerals—it’s worth seeking out for both nutrition and visual appeal.
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 (plus pinches as needed)
- juice of 2 limes
- 2 tbsp water or oil, to thin pesto
- Sriracha, for serving (optional)
Instructions
- Combine the black rice, 2 ½ cups water, and a pinch of salt in a saucepan and bring to a boil. Reduce heat to medium-low, cover with the lid slightly ajar, and cook until tender—about 30 minutes.
- Toss the cubed sweet potatoes and chopped broccoli separately with about ½ tbsp oil each. Spread evenly on one or two baking sheets and roast until tender—about 35 minutes for sweet potatoes and roughly 30 minutes for broccoli.
- In a large pot, heat the remaining oil over medium. Add the chana masala and toast for about 10 seconds until fragrant.
- Add the minced ginger and chopped leek with a pinch of sea salt. Stir and cook until the leek softens slightly.
- Stir in the rinsed red lentils and 3 cups water. Increase heat to high, cover, and bring to a boil. Reduce to medium and simmer with the lid ajar until lentils are tender and most water is absorbed—about 20 minutes. Taste and add additional pinches of salt as needed.
- While the grains, veggies, and lentils cook, make the cilantro-almond pesto: place the cilantro (including stems), toasted almonds, ½ tsp sea salt, lime juice, and 2 tbsp water (or oil) in a food processor. Blend until smooth, adding more liquid if needed to reach the desired consistency.
- Assemble bowls with black rice, roasted sweet potatoes, roasted broccoli, and lentils. Drizzle with the almond-cilantro pesto and finish with a touch of Sriracha if you like heat. Serve immediately.
What are your thoughts on this sweet potato & lentil Buddha bowl? Comment below and let me know!