Lentil & Sweet Potato Buddha Bowl
Lunch · International · Ready in 50 min · Serves 2
Roasted sweet potatoes with seasoned lentils, kale, and tahini dressing in a balanced Buddha bowl.
Per serving
- Calories
- 400
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 14 g
- Fibre
- 10 g
Vitamins and minerals, % of a day’s needs
- Iron37%
- Vitamin D0%
- B120%
- Zinc24%
- Magnesium26%
- Omega-319%
- Folate35%
- Calcium17%
- Potassium25%
- Vitamin C106%
- Riboflavin9%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Sweet potatoes
- 200 g Cooked lentils
- 100 g Kale
- 50 g Red onion
- 2 tbsp Tahini
- 2 tbsp Lemon juice
- 2 tbsp Extra virgin olive oil
- 0.3 tsp Turmeric powder
Method
- 1
Cube sweet potatoes. Toss with 1 tbsp olive oil and turmeric. Spread on baking sheet. Roast at 200°C (400°F) for 25-30 minutes until tender.
- 2
Finely chop red onion. Remove kale stems and chop leaves. Massage with 1 tbsp olive oil and pinch of salt for 2 minutes until wilted.
- 3
Whisk tahini with lemon juice, 2 tbsp water until smooth. Season with salt and pepper.
- 4
Heat cooked lentils in saucepan for 5 minutes until warmed through. Season with salt and pepper.
- 5
Divide kale between 2 bowls. Add warmed lentils, roasted sweet potatoes. Drizzle tahini dressing. Serve warm or room temperature.
