Roasted Potato & Lentil Buddha Bowl
This nourishing Roasted Potato & Lentil Buddha Bowl features roasted broccoli, crispy lentils, kale, lemon tahini dressing, almonds, and pomegranate seeds. A hearty, vegan-friendly meal!
Equipment
Ingredients
for the roasted veggies
- 4 gold potatoes, cut into cubes
- 2 heads broccoli, cut into florets
- 1 cup cooked lentils
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
For assembling
- 4 stems curly kale
- 1 batch lemon tahini dressing
- pomegranate seeds, for garnish
- sliced almonds, for garnish
Instructions
roast the veggies
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss the chopped gold potatoes and broccoli florets with olive oil, salt, onion powder, garlic powder, smoked paprika, and black pepper. Spread the seasoned vegetables evenly over ¾ of the prepared baking sheet. Add the cooked lentils to the same bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat the lentils evenly, then spread over the remaining ¼ of the baking sheet.
- Roast everything in the oven for 35-40 minutes, tossing the veggies and lentils halfway through.
Make the Lemon Tahini Dressing
- In a small jar or bowl, combine all the ingredients for the lemon tahini dressing. Whisk until smooth, adding water as needed to achieve a creamy, pourable consistency.
Prepare the kale
- Remove the stems from the kale and wash thoroughly. Cut into bite-sized pieces, then sauté in a pan over medium heat with 2 tablespoons of water for about 3-5 minutes, until wilted and vibrant green.
Assemble the Bowl
- Time to assemble! Start by layering a base of sautéed kale, followed by the roasted potatoes, broccoli, and crispy lentils. Drizzle with the lemon tahini dressing and top with pomegranate seeds and sliced almonds. Enjoy!
Calories: 330kcal, Carbohydrates: 61g, Protein: 17g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 409mg, Potassium: 1912mg, Fiber: 16g, Sugar: 8g, Vitamin A: 3124IU, Vitamin C: 316mg, Calcium: 203mg, Iron: 5mg
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