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Sweet Potato Lentil Buddha Bowl

  • sweet potato

  • broccoli

  • nutritional yeast

  • dry red lentils

  • hummus

  • red onion

  • kale

  • canned chickpeas

  • chili powder

  • garlic powder

  • salt

  • pepper

  1. Preheat oven to 400 degrees F. Arrange sweet potato (cut into halves) and onion slices on a baking sheet. Spray with cooking spray.

  2. Bake for ten minutes, flip potatoes.

  3. Add broccoli, season with salt and pepper.

  4. Bake for another 8-10 minutes, remove from the oven and add kale. Season kale with salt and pepper. Bake for another 4-5 minutes. Set aside.

  5. Cook lentils according to package instructions

  6. Heat large skillet over medium heat, add chickpeas to a bowl and toss with seasonings. Spray skillet with cooking spray, add chickpeas. If they are browning too quickly, turn down the heat. If they are not browning, increase heat. Around ten minutes on medium heat should be good.

  7. Once they are browned, remove from heat.

  8. Add all ingredients to a bowl.

  9. Top with nutritional yeast and hummus.

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