Sweet Potato Lentil Buddha Bowl Recipes

SWEET POTATO & CAULIFLOWER LENTIL BOWL

Sweet potato & cauliflower lentil bowl image

Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Time 55m

Number Of Ingredients 12

Ingredients

1 large sweet potato , skin left on, scrubbed and cut into medium chunks
1 cauliflower , cut into large florets, stalk diced
1 tbsp garam masala
3 tbsp groundnut oil
2 garlic cloves
200g puy lentils
thumb-sized piece ginger , grated
1 tsp Dijon mustard
1½ limes , juiced
2 carrots
¼ red cabbage
½ small pack coriander

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.

Nutrition Facts : Calories 350 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium

SWEET POTATO BUDDHA BOWL

Sweet Potato Buddha Bowl image

Transform your lunchtime with a Sweet Potato Buddha Bowl. Chock-full of tasty, crunchy veggies, you'll add a delicious peanut-mustard sauce to bring everything together. This Sweet Potato Buddha Bowl serves two, so save half for tomorrow or share with a friend!

Provided by My Food and Family

Categories Home

Time 40m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 small sweet potato (4 oz.), peeled, cut into 1/2-inch chunks
1 tsp. oil
2 Tbsp. creamy peanut butter
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. water
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 cup each shredded carrots and red cabbage
1 cup small broccoli florets
1/4 cup slivered red onions

Steps:

Heat oven to 400*F.
Toss potatoes with oil; spread onto parchment-covered rimmed baking sheet.
Bake 20 min. or until potatoes are tender and lightly browned.
Mix peanut butter and mustard in small bowl until blended. Stir in water, then dressing.
Spoon potatoes into serving bowl. Add remaining vegetables.
Serve with peanut-mustard sauce.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 7 g

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