Sweet potato Buddha bowl with lentils

Sweet potato Buddha bowl with lentils

45 min
Experience our colourful and tasty sweet potato Buddha bowl with lentils. Roasted sweet potatoes and tender Puy lentils come together with vibrant, fresh vegetables and fruits, creating a dish that is both visually stunning and delicious. Finished with a zesty homemade dressing and a crunchy topping of seeds and nuts, this bowl is perfect for lunch or a light dinner.
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https://www.arlafoods.co.uk/recipes/sweet-potato-buddha-bowl-with-lentils/

Instructions

  • Peel sweet potatoes and chop them into small cubes. Coat them in oil, salt, pepper, and cayenne and roast them at 200 °C for 30–40 minutes or until tender and slightly golden on the edges.
  • Cook lentils according to the directions on the package. Take care not to overcook. When the lentils are done, strain off the water and add oil, salt, and pepper to taste.
  • Chop avocado and watermelon into small cubes and sprinkle with the juice of one lime.
  • Thinly shred the cabbage, half and thinly slice the onion and chop the tomatoes into slightly larger cubes.
  • Combine equal amounts of oil and lime juice with a clove of finely chopped garlic and season to taste with honey, salt, pepper, and cayenne. The dressing should be sweet and tangy with a bit of a bite.
  • Toast the pumpkin seeds on a dry pan over medium heat until they begin to brown slightly.
  • Place mixed salad leaves on the bottom of the bowl, then top with all the vegetables and the watermelon.
  • Sprinkle with cubes of white cheese, nuts, and seeds. Then, pour over the dressing.
Enjoy!

FAQ: Questions about sweet potato Buddha bowl with lentils

Create a colourful sweet potato Buddha bowl with our delightful recipe. Get to know more about it with our questions and answers below.

Can I prepare the sweet potato Buddha bowl with lentils in advance?
Yes! You can prepare most of the bowl up to 2–3 days in advance. Roast the sweet potatoes, cook the Puy lentils, and chop the vegetables ahead of time, storing them in separate airtight containers in the fridge. The dressing can also be made a few days beforehand and kept in a jar. However, it is best to prepare and add the avocado and watermelon just before serving to maintain their freshness and texture.
How to store leftover sweet potato Buddha bowl with lentils?
To keep the sweet potato and lentil Buddha bowl fresh, allow all parts to cool completely before storing. If you have kept the ingredients separate, store each one in its own airtight container and refrigerate. For a fully mixed bowl, simply transfer it to a sealed container. Use the leftovers within 2–3 days. You can eat it cold or warm up the cooked components like sweet potatoes and lentils. Add any fresh items, such as salad leaves, avocado, or dressing, just before serving to keep them crisp and vibrant.

Ingredients

Uncooked Puy lentils
200 ml
Red onion
1
Cabbages (baby or savoy)
¼ head
Sweet potatoes
2
Tomatoes
2 - 3
Salads leaves
2 handful
Watermelon
¼
Large avocado
1
Apetina® Original White Cheese In Brine Apetina® Original White Cheese In Brine
150 g
Pumpkin seeds
Lime fruits
3 - 4
Olive oil
Garlic clove
1
Honey
Ground cayenne pepper
Salt
Pepper
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Tips: Improve your sweet potato Buddha bowl with lentils

Learn to boost the appeal of your sweet potato Buddha bowl with these straightforward tips below.

Pick the right sweet potatoes

Look for sweet potatoes that are firm to the touch and without any signs of decay. Smooth, spotless skin is a sign they are fresh. To ensure they cook evenly, pick sweet potatoes of the same size. Those with a deep orange interior are usually sweeter and moister, which gives the Buddha bowl a nice texture. Cut them into uniform pieces for even roasting.

Choosing the right lentils

Selecting the right lentils for your sweet potato and lentil Buddha bowl is key to achieving the perfect balance of texture and flavour. Puy lentils, in particular, are an excellent choice. Known for their firm texture and slightly peppery flavour, Puy lentils hold their shape well when cooked, offering a satisfying bite that is delicious against the softness of roasted sweet potatoes. However, you can also use other lentil types, such as green, brown, or black lentils. These varieties offer their own distinct earthy flavours, adding variety and flexibility to your Buddha bowl.

Try a sweet potato Buddha bowl with lentils

Discover the joy of a sweet potato Buddha bowl with lentils. The caramelised edges of the sweet potatoes create a comforting base, while Puy lentils provide a satisfying bite. Topped with a zesty, tangy dressing and a mix of toasted seeds and nuts, this bowl is as pleasing to the palate as it is to the eyes. The vibrant colours and textures invite you to slow down and savour each bite. The crisp salad leaves, juicy tomatoes, and crunchy seeds create a playful balance with the creamy avocado and soft sweet potatoes. The bowl is a celebration of fresh, vibrant flavours, all tied together with the zing of citrus.

If you want to try more bowls, we have recipes for a salmon poke bowl and a paneer Buddha bowl, both of which are just as tasty as this one.

With juicy tomatoes, crisp cabbage, buttery avocado, and sweet watermelon

Our recipe yields an exciting combination of textures and flavours. Juicy tomatoes add a fresh, tangy element, balancing the richness of the sweet potatoes and lentils. Crisp cabbage provides a light crunch, while creamy avocado brings a buttery smoothness that melts into the dish. Watermelon, with its sweet, juicy bursts, adds a surprising layer of refreshing sweetness, lifting the overall flavour and brightening each bite.

Topped with creamy white cheese and toasted pumpkin seeds

Take your meal to new heights with the addition of creamy white cheese and toasted pumpkin seeds. The soft and slightly tangy cheese melts gently into the warm sweet potatoes and lentils, bringing richness and depth to the bowl. The toasted pumpkin seeds add a pleasant, nutty crunch, providing a satisfying contrast to the creaminess of the cheese and the hearty flavours of the lentils.

Sweet and tangy dressing with lime, honey, and cayenne pepper

The dressing brings a burst of tangy, sweet, and spicy flavours that tie the Buddha bowl together. Fresh lime juice adds a bright citrus kick, perfectly balanced by the smooth sweetness of honey, while a touch of cayenne pepper introduces a gentle warmth that rounds off the flavour. The dressing coats each bite with its lively tang, ensuring a vibrant taste from start to finish.

Add our own touch

Experiment with the flavours by adding different legumes like chickpeas, black beans, or extra lentil types. For extra texture and a satisfying crunch, include a mix of toasted nuts such as almonds or walnuts and seeds like chia or hemp. You can also try adding grains like quinoa, farro, or bulgur, which absorb the dressing beautifully and offer a different texture.

Give the bowl a personal touch with your favourite dressings. Start with our zesty dressing and add herbs like coriander, basil, or mint for freshness. For richness, mix in Greek yoghurt or tahini. If you prefer extra heat, sprinkle more cayenne or add chilli sauce to the mix.

Carrots and pumpkins are excellent alternatives if you are out of sweet potatoes. Roasted parsnips, beets, or butternut squash also work well, adding earthy flavours and vibrant colours. You can also try adding grilled tofu, tempeh, hard-boiled eggs, or even grilled chicken or shrimp.

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