These vegan candy potato buddha bowls function lentils, chickpeas, avocado, purple cabbage, spinach and creamy lemon tahini sauce for the last word nutritious and veggie-packed meal!
This bowl is grain-free however it’s also possible to attempt these Candy Potato Tofu Bowls for the same bowl with quinoa. These Sweetgreen Copycat Harvest Bowls and Veggie Energy Bowls additionally function candy potato and are each scrumptious.
This hearty buddha bowl is nourishing and stuffed with flavour. It’ll go away you feeling glad and energized and is ideal for plant-based eaters, vegans, or anybody seeking to incorporate extra plant-based meals into their diets. It comes collectively fairly simply and is bound to be a favorite whenever you’re on the lookout for a feel-good meal.
Desk of Contents
Recipe Highlights
- Vegan and gluten-free.
- Excessive in fiber.
- Excessive in protein.
- Simple to customise.
- Good for meal prep.
Ingredient Notes
- Candy Potato: You should use candy potato, yam or Japanese candy potato – they’re all scrumptious!
- Chickpeas: I added crispy roasted chickpeas however these could be omitted or swapped for black beans or edamame.
- Lentils: You should use brown lentils, inexperienced lentils or French lentils. Cooking instances will differ barely! You possibly can swap the lentils for an entire grain like quinoa or brown rice for a variation on these bowls – or do each!
- Broccoli: You should use broccoli or swap for cauliflower, carrot, zucchini or every other veggie you get pleasure from. Cauliflower and zucchini might be steamed or roasted. Carrot might be added uncooked and grated.
- Cabbage: Purple cabbage or inexperienced cabbage each work.
- Spinach: Use recent child spinach or swap for one more inexperienced like blended salad greens or kale.
- Tahini Sauce: Use the easy lemon tahini sauce or do this Cilantro Tahini Dressing, Miso Tahini Dressing or Maple Dijon Dressing.
This listing is just not full. Please see the recipe card on the finish of the put up for the entire ingredient listing with measurements and detailed directions.
Recipe Variations
- You possibly can swap the lentils for any cooked grain like quinoa, farro or brown rice or add as much as 1/2 cup cooked grain per bowl.
- For a unique texture, you can also make roasted broccoli as an alternative of steamed broccoli. Comply with the roasted broccoli portion of this Miso Roasted Broccoli Salad. It will end in crispy broccoli as an alternative of the softer texture of steamed.
- Substitute butternut squash or every other winter squash for the candy potato.
- For extra creamy texture, add 2-3 tbsp hummus per bowl. You should use store-bought hummus or make the straightforward hummus from this Mediterranean Hummus Bowl.
- Add Fast Pickled Purple Onions.
- Add a sprinkle of nuts or seeds like chopped almonds, pecans, hemp seeds, pumpkin seeds or sunflower seeds. These could be added along with the chickpeas or as an alternative of chickpeas.
Step-by-Step Directions
Step 1: Reduce the candy potatoes in half lengthwise. Drizzle with 1 tsp oil and rub over the flesh of every half. Season with salt and pepper. Roast at 400F reduce facet down till they’re tender and simply pierced with a fork.
Step 2: Drain and rinse the chickpeas and blot with a dish material to dry. Add to a pan with 1 tsp olive oil, salt and pepper and add to the oven with the candy potatoes. Roast about 20-25 minutes.
Step 3: Add the lentils to a medium saucepan with 3 cups water. Convey to a boil, cowl and cut back to a simmer. Cook dinner for 17-22 minutes till tender however not mushy. Pressure off any extra water.
Step 4: Thinly slice the purple cabbage and add to a big bowl. Add 2 tbsp vinegar and a pinch of salt and sugar. Therapeutic massage briefly along with your palms to combine. Put aside.
Step 4: Steam the broccoli till cooked al dente, about 4 minutes. You are able to do this in a steamed or simply in a lined pan with slightly water.
Step 6: Add all of the tahini sauce elements to a small blender or mini meals processor and blend till clean. If you happen to don’t have a mini blender, combine in any bowl or container, substituting garlic powder for a clove of garlic.
Step 7: As soon as the candy potato is cooked, reduce the halves into chunks. Assemble the bowls, beginning with a handful of spinach then dividing the broccoli, candy potato chunks, lentils (about 1/2 cup per bowl), cabbage and chickpeas between every. High with avocado and tahini sauce.
Recipe FAQs
Sure. You can also make these for meal prep for those who go away the avocado till serving. I additionally advocate leaving the dressing off till serving. The dressing will thicken when chilled, so it’s possible you’ll have to stir in some water to skinny earlier than utilizing once more. Retailer the bowls for 2-3 days in an hermetic container within the fridge.
The chickpeas received’t be as crunchy after storing however will nonetheless style good. You can retailer them individually at room temperature to retain their crisp, simply be certain they’re fully cooled earlier than storing.
You possibly can eat the bowls chilly or microwave briefly to heat.
Did you do this recipe? I’d love to listen to about it! Scroll all the way down to the remark part to depart a star ranking and evaluation.
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Candy Potato Buddha Bowl
These lovely buddha bowls function completely roasted candy potato, creamy avocado, purple cabbage, lentils, broccoli, crispy chickpeas and lemon tahini sauce. They’re stuffed with flavour, filled with diet and could be custom-made as wanted relying on what you could have readily available.
Servings: 4 bowls
Energy: 663kcal
For the Bowls
- 3 medium candy potatoes halved lengthwise
- 15 oz can chickpeas
- 2 tsp olive oil divided
- salt and pepper
- 1 cup brown lentils
- 2 cups chopped broccoli
- 1/2 small purple cabbage thinly sliced
- 2 tbsp white vinegar, purple wine vinegar or apple cider vinegar
- 1 tsp cane sugar
- 1/2 tsp salt
- 1 avocado
For the Lemon Tahini Sauce
- 5 tbsp tahini
- 3 tbsp lemon juice
- 3 tbsp water, or extra as wanted to regulate thickness
- 1 tbsp maple syrup
- 1 clove garlic or 1 tsp garlic powder if not mixing
- salt and pepper
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Preheat the oven to 400F.
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Reduce the candy potatoes in half lengthwise and place on a baking sheet. Drizzle with 1 tsp of the olive oil and rub over the flesh and season with salt and pepper. Flip them so the reduce facet is dealing with down. Roast till tender, caramelized across the edges and simply pierced with a fork, about 25-Half-hour relying on measurement. As soon as cooked, reduce into chunks.
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Drain and rinse the chickpeas and blot with a dish material to dry. Place on a second baking sheet, add the opposite 1 tsp oil and season with salt and pepper. Shake the pan to coat then add to oven. Roast 25-Half-hour till browned and crisp.
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Add the lentils to a medium saucepan with 3 cups of water. Convey to a boil, cowl, cut back the warmth and prepare dinner for 17-22 minutes till tender however not mushy. Pressure off any extra water.
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Add the thinly sliced purple cabbage to a big bowl with the vinegar, salt and sugar. Therapeutic massage briefly along with your palms to melt. Put aside.
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Steam the broccoli for 4-5 minutes till cooked al dente. It ought to be tender however nonetheless shiny inexperienced, keep away from overcooking.
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Add all of the tahini sauce elements to a small blender or mini meals processor. Mix till very clean. Season with salt and pepper. Assess the thickness and add extra water as wanted to regulate the consistency. If you happen to’re not utilizing a blender, use 1 tsp garlic powder as an alternative of complete garlic and whisk collectively in any bowl or container.
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Assemble the bowls beginning with a handful of spinach in every. Divide the cooked lentils, broccoli, candy potato chunks, cabbage and chickpeas between every bowl. High with lemon tahini sauce and 1/4 of the avocado.
Bowls could be saved within the fridge in an hermetic container for 2-3 days with out the avocado. Recommended to maintain the tahini dressing separate till serving. Leftover bowls could be loved chilly or reheated earlier than including the sauce and avocado.
Serving: 1bowl | Energy: 663kcal | Carbohydrates: 96g | Protein: 27g | Fats: 22g | Saturated Fats: 3g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 11g | Sodium: 720mg | Potassium: 1782mg | Fiber: 31g | Sugar: 14g | Vitamin A: 24939IU | Vitamin C: 81mg | Calcium: 195mg | Iron: 8mg
Initially revealed August 6, 2018.
