Sweet Potato, Broccoli and Lentil Buddha Bowl

This recipe made great use of our leftover sweet #potatoes and the lentils we always keep on hand. It was crazy filling and tasty!


What I changed:


  • Used plain lentils instead of French #lentils (I think French would be better, but I didn't have them on hand)

  • Used bottled lemon juice

  • Used agave instead of maple syrup


Sweet Potato, Broccoli and Lentil Buddha Bowl

Source: Occasionally Eggs | Serves: 2 big bowls | Time: ~1 hr


Ingredients


Potatoes

1 large sweet potato, ~2 cups chopped

2 tsp EVO

1 tsp ground sumac

1/2 tsp salt

1/2 tsp pepper

1/2 tsp hot pepper flakes


Broccoli

1 head of #broccoli, ~2 cups

1 small onion

1 tsp EVO

1/2 tsp ground coriander

1/2 tsp salt

1/2 tsp pepper

1/2 tsp hot pepper flakes


Lentils

1 1/2 cups lentils

3 cups water


Dressing

1 full garlic bulb

1/4 cup olive oil

Juice of two lemons

1/2 tsp agave

S&P, to taste


To Serve

Chopped dates

Pistachios


Instructions

Heat the oven to 400F and prepare two baking sheets with oil or parchment paper or silicon mat.


Cut the top part off a head of garlic, leaving the root base intact. Wrap it in tin foil and pop it in the oven now. Leave it in the whole time you're cooking so it can roast up properly.


Bring the lentils to a boil with 3 cups of water, then reduce to a simmer and cook for 25-30 minutes, or until tender. Set aside on low heat if ready before the veggies are done.


Peel and chop the sweet potato into pieces about 1/2 inch thick and 1 inch in width. Add the chopped sweet potato to a large bowl and toss with the oil, sumac, salt, pepper, and hot pepper. Place on a prepared baking sheet in one layer. Put this in the oven now while you prepare the broccoli. The sweet potatoes will take 35-40 minutes to cook.


Wash the broccoli and cut medium-sized florets. Slice the onion thinly. Add both to a large bowl and mix with the oil, coriander, salt, pepper, and hot pepper. Place this onto the other baking sheet and roast for 25-30 minutes, or until the edges of the florets are starting to brown.


To make the dressing, squeeze the roasted garlic out of its skin. Mash the garlic with a fork and combine it with the olive oil, lemon juice, agave, salt, and pepper.


Assemble the bowl with half of everything for each person, and top with the dressing, a couple dates each, and a scattering of pistachios. Serve warm.

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