Lentil Buddha Bowl
Are you looking for a buddha bowl that is delicious and simple to put together? Plus, this lentil buddha bowl is perfect to use for meal prep!
Servings: 4
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.