Description
Lentil Buddha Bowls with fresh seasonal veggies, greens, microgreens, nuts, avocado, fresh herbs and our everyday tahini sauce! Vegan and GF.
Ingredients
Units
Lentils
- 3/4 cup dry lentils
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- pinch Aleppo chili flakes
- 2 teaspoons olive oil
- squeeze lemon juice
Lentil Bowl ingredients:
- 1 1/2 cups dark leafy greens (organic spinach, arugula, kale)
- 1 cup cauliflower florets, roasted or raw ( or sub broccoli)
- 1 cup shredded carrots, cabbage or beets (or a mix)
- 1 bell pepper- thinly sliced, optional
- 2 tablespoons nuts or seeds; pumpkin seeds, sunflower seeds, almonds, pinenuts, etc.
- fresh herbs or microgreens- cilantro, flat leaf parsley, mint or dill
Optional additions: sliced avocado, pickled red onions, sauerkraut or beet kraut, or hot sauce.
Instructions
- Cook lentils: Bring 3/4 cup dry lentils to a boil in a medium pot of salted water, and then simmer gently until tender. Drain. Season with salt, cumin, olive oil, chili flakes, and a squeeze of lemon.
- Make the Sauce: While the lentils are cooking, make the Tahini Sauce.
- Prep veggies: Cut them into small pieces and or shred them. Shredding veggies adds great texture! Feel free to use any leftover roasted veggies.
- Assemble the bowls: Place warm (or chilled) lentils in a bowl. Top with greens, prepped veggies, herbs and/or microgreens. Add any optional additions.
- Drizzle generously with tahini sauce. Sprinkle with seeds or nuts.
Notes
Lentils can be made ahead and will keep for four days in the refrigerator or can be frozen for later. They can be served warm or chilled. I usually make a double or triple batch.
Prepped veggies will keep 3-4 days in the fridge.
Tahini sauce will keep 4-5 days in the fridge. You can extend its life by adding a tiny splash of AC vinegar.
Nutrition
- Serving Size: 1 bowl
- Calories: 454
- Sugar: 9.9 g
- Sodium: 76.2 mg
- Fat: 17.1 g
- Saturated Fat: 2.7 g
- Carbohydrates: 58.3 g
- Fiber: 25.8 g
- Protein: 23.9 g
- Cholesterol: 0 mg
