Sweet Potato Lentil Buddha Bowl Recipes

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.

Steps:

• Heat oven to 375°.
• Pour the rice and water, along with a pinch of salt, into a saucepan and bring to a boil.
• Reduce heat to medium-low and cover (keeping lid ajar). Cook until tender; about 30 minutes.
• Toss the cubed sweet potatoes and broccoli (separately) with about ½ tbsp oil.
• Spread evenly on 1-2 baking sheets and roast until tender, about 35 minutes (maybe 30 for the broccoli).
• In a large pot melt the remaining oil over medium heat.
• When the oil is hot, add the chana masala to toast for 10 seconds.
• Stir in the ginger and leeks, along with a pinch of sea salt. Continuing to stir until they cook down a bit.
• Stir in the red lentils and water. Raise gas to high heat.
• Cover, and bring to a boil. Reduce heat to medium, and simmer with lid ajar until for about 20 minutes.
• While the rice, veggies, and lentils are cooking, make your cilantro pesto.
• Place the cilantro, almonds, ½ tsp sea salt, lime juice, and 2 tbsp water in a food processor and blend until smooth.
• Serve all of the ingredient together in a bowl, and finish off with a drizzle of Sriracha.