Name: Sweet Potato Buddha Bowl Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 3 medium sweet potatoes (halved lengthwise); 15 oz can chickpeas; 2 tsp olive oil (divided); Salt and pepper, to taste; 1 cup brown lentils; 3 cups water (for cooking lentils); 2 cups chopped broccoli; 1/2 small red cabbage (thinly sliced); 2 tbsp white vinegar, red wine vinegar, or apple cider vinegar; 1 tsp cane sugar; 1/2 tsp salt; 5 tbsp tahini; 3 tbsp lemon juice; 3 tbsp water (or more as needed to adjust thickness); 1 tbsp maple syrup; 1 clove garlic (or 1 tsp garlic powder if not blending); Salt and pepper, to taste; 1 avocado; Fresh spinach (handful per bowl for assembling)

Ingredients

Roasted Vegetables and Chickpeas

3 medium sweet potatoes (halved lengthwise)
15 oz can chickpeas
2 tsp olive oil (divided)
Salt and pepper, to taste

Lentils

1 cup brown lentils
3 cups water (for cooking lentils)

Vegetables

2 cups chopped broccoli
1/2 small red cabbage (thinly sliced)

Cabbage Slaw Dressing

2 tbsp white vinegar, red wine vinegar, or apple cider vinegar
1 tsp cane sugar
1/2 tsp salt

Tahini Lemon Dressing

5 tbsp tahini
3 tbsp lemon juice
3 tbsp water (or more as needed to adjust thickness)
1 tbsp maple syrup
1 clove garlic (or 1 tsp garlic powder if not blending)
Salt and pepper, to taste

Additional

1 avocado
Fresh spinach (handful per bowl for assembling)

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Instructions

Preheat and prepare sweet potatoes: Preheat your oven to 400°F. Cut the sweet potatoes in half lengthwise, place on a baking sheet, drizzle with 1 tsp olive oil, rub it evenly over the flesh, then season with salt and pepper. Flip so the cut side faces down and roast for about 25-30 minutes until tender and caramelized. Once cooked, cut them into chunks.
Roast chickpeas: Drain and rinse chickpeas, then pat them dry with a dish cloth. Spread them on a second baking sheet, toss with the remaining 1 tsp olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until browned and crispy.
Cook lentils: Rinse lentils and add to a medium saucepan with 3 cups of water. Bring to a boil, then cover, reduce heat and simmer for 17-22 minutes until tender but not mushy. Drain any excess water.
Prepare cabbage slaw: In a large bowl, combine thinly sliced red cabbage with vinegar, cane sugar, and salt. Massage the mixture briefly with your hands to soften the cabbage and develop flavors. Set aside.
Steam broccoli: Steam the broccoli for 4-5 minutes until cooked al dente; it should be tender but still retain a bright green color. Avoid overcooking to maintain texture and nutrients.
Make tahini lemon dressing: In a blender or mini food processor, combine tahini, lemon juice, water, maple syrup, garlic, salt, and pepper. Blend until very smooth. Adjust thickness by adding more water if needed. If you don't have a blender, whisk together tahini, lemon juice, water, maple syrup, 1 tsp garlic powder, salt, and pepper in a bowl.
Assemble the bowls: Start with a handful of fresh spinach in each serving bowl. Evenly divide cooked lentils, steamed broccoli, roasted sweet potato chunks, cabbage slaw, and roasted chickpeas among the bowls. Top each with lemon tahini sauce and a quarter of an avocado slice. Serve immediately.

Notes

Use different vinegars interchangeably in the cabbage slaw depending on your taste preference.
If you don’t have a blender, substitute fresh garlic with garlic powder and whisk the dressing ingredients thoroughly.
Be sure not to overcook broccoli; it should remain slightly firm and vibrant green.
This recipe is easily customizable by adding or swapping vegetables based on availability.
Leftover dressing can be stored in the refrigerator for up to 3 days.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Vegetarian, Modern American
Diet: Vegetarian