If you are like me and always looking for hearty vegetarian meal ideas, I have just the dish for you. This Lentil Buddha Bowl Recipe is loaded with so much goodness and it is so delicious.
If Buddha Bowls are your thing, let me suggest this Pork Tenderloin Bowl, Shrimp Bowl, Greek Meatball Bowl, or even this steak bowl. All are great ways to enjoy a delicious meal with tons of variety.
What Makes This Bowl So Good?
I love a meal that offers a good variety of ingredients, flavors, and textures. Buddha bowls always do this for me and this Lentil Buddha Bowl is no exception. There is so much goodness to love in this bowl!
I love to use this for meal prep. I will double or even triple this recipe. Then it is a matter of prepping the bowls and taking them to work. Or put them together in the evening and reheat. All the work is done ahead of time!
Ingredients
- French Lentils- these are also called Puy lentils, but they are the same thing. I can buy these in the bulk section at my local Winco and they are very inexpensive. I love to use these as they hold their shape so much better than regular lentils.
- Vegetable broth- for cooking the lentils in.
- Minced Garlic- It adds great flavor to the lentils.
- Rice- You know I love whole grains, but I like white rice as well. I used it for this recipe. You can also use brown rice or another whole grain if you prefer. I have a post all about cooking whole grains for reference.
- Brussel sprouts- these are some of my favorite vegetables for roasting.
- Red Potatoes- or other potatoes of choice.
- Carrots- I like a mix of fresh and cooked veggies in this recipe.
- Avocadoes- I used these in the dressing I made for the salad.
- Jalapenos- Optional. I used them in the dressing as well.
- Olive oil- for roasting veggies and the dressing.
- Lemon Juice- Fresh lemon juice for the dressing.
- Salt and pepper- the only spices I used. I let the foods speak for themselves.
- Spinach- or other greens of choice. My favorites are kale and spinach, but use whatever you like. This is the base for the bowl.
How To Make
There are several components I like to cook all about the same time- the lentils, rice, roasted brussel sprouts, and potatoes.
Preheat the oven, and bring the broth and water to a boil. Add the lentils to the broth with the garlic. Then add the rice and reduce the heat.
Next, prep your brussel sprouts and potatoes. Drizzle them with olive oil and sprinkle them with salt and pepper. Mix this well to coat them. Then place it on a baking sheet and into the oven.
When everything is cooking, you can start on the avocado dressing. I like to add avocadoes, lemon juice, olive oil, jalapenos, and salt and pepper to a small food processor. Blend until it is smooth. You can add more lemon juice or olive oil if you want it thinner. Just make sure and check for taste. Add more salt and pepper as needed.
Notes
- I made my recipe with French lentils as they hold together the best out of any lentils I have used. If you don't have access, or just don't want to buy them, any lentil will do.
- This bowl is customizable. In this recipe, I show how to create the bowl the way I like to make it, but you can also add in whatever you like. Want more root vegetables? Roast them with brussel sprouts and potatoes.
- Or if you would like more fresh vegetables, add them in. I only used carrots, but thinly sliced cabbage is also delicious. Fresh tomatoes and avocado are good too!
- If you are using this for meal prep, make up your bowls ahead of time. I like to store them in airtight meal prep containers. The bowls will hold well for at least 5 days. If you use the avocado dressing, which has a shorter life, it will only hold well for about 48 hours.
FAQ
Lentil Buddha Bowl
Ingredients
- 2 cups cooked rice I used white rice, but brown rice is always an option as well. I cook my rice with 1 cup rice, 2 cups water, 1 teaspoon salt.
- 1 ½ cups French lentils
- 3 ½ cups vegetable broth
- 1 teaspoon minced garlic
- 3 cups brussel sprouts, cut in half and outside peeled
- 2 cups red potatoes washed and cut in ½-inch cubes
- 3 tablespoons olive oil
- salt and pepper
- 4 cups fresh spinach
- 2 cups grated carrots
Avocado dressing
- 2 medium-sized avocados
- 1 lemon juiced
- 3 tablespoon olive oil
- 2 tablespoons minced jalapenos, optional
- salt and pepper to taste
Instructions
- This recipe has quite a few steps, but just follow along. It is not as hard as you think! Preheat your oven to 425 degrees.
- If you are cooking your rice. Place the water on the stove to boil. Then add your broth, lentils, and garlic to another pot. Bring the lentil to a boil, then reduce heat and cook until tender. Add in the rice to your boiling water. Reduce heat and let this cook until the rice is tender.
- While the lentils and rice are cooking, start roasting your veggies. Add your brussel sprouts and potatoes to a sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper.
- Place in the oven and roast until the sprouts and potatoes are tender.
- Everything should be done about the same time. The last thing to do is grate the carrots.
- Remove everything from the heat and oven when it is done. Then make your dressing. Add the avocados, lemon juice, jalapenos (if you are using them), and olive oil to a small food processor or blender.
- Pulse until it is smooth. Add in ½ teaspoon of salt and ¼ teaspoon black pepper. Pulse again. Taste for flavor and add more salt and pepper as needed.
- Now it is time to put it all together! Start with a base of spinach, then add your cooked rice, lentils, roasted brussel sprouts, potatoes, grated carrots. Then top with the avocado dressing. You are done!
Notes
- I made my recipe with French lentils as they hold together the best out of any lentils I have used. If you don't have access, or just don't want to buy them, any lentil will do.
- This bowl is customizable. In this recipe, I show how to create the bowl the way I like to make it, but you can also add in whatever you like. Want more root vegetables? Roast them with the brussel sprouts and potatoes.
- Or if you would like more fresh vegetables, add them in. I only used carrots, but thinly sliced cabbage is also delicious. Fresh tomatoes and avocado are good too!
- If you are using this for meal prep, make up your bowls ahead of time. I like to store them in airtight meal prep containers. The bowls will hold well for at least 5 days. If you use the avocado dressing, that has a shorter life, it will only hold well for about 48 hours.
Did you make this recipe? Let me know!