Sweet Potato Buddha Bowls in 30 Minutes
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These beautiful, nourishing sweet potato Buddha bowls with lentils, freekeh and kale can be yours in 30 minutes.
Big thanks to North Carolina Sweet Potato Commission for sponsoring this post, and thanks to you for supporting our partners.
The brilliance of this Buddha bowl lies in the fact that all of the hearty ingredients magically cook in under 30 minutes.
Sweet potatoes just want you to be happy.
So here’s something nice. Leading up to World Kindness Day next week, sweet potatoes want to get real with you for a sec. They already like you. (And I’m betting you already like them.) They know you’re nice. And thoughtful. And kind. But they’re wondering: what if everyone were sweet a little more often?
I was game to find out. So I made them a Buddha bowl.
Sweet potatoes are a favorite around here. (And by “here” I mean my house, but substitute basically the multiverse or any place in it, and I think I’d still be right.) They’re low in calories, they’re packed full of Vitamin A, fiber and a gazillion other nutrients, and they’re super-versatile. Here’s a muffin and a burger, just in case you needed proof of versatility.
A really good vegan, gluten-free Buddha bowl in 30 minutes
I also love a good Buddha bowl, don’t you? They’re a great excuse to tie a whole bunch of your favorite foods together with a loose thread, and the possibilities for vibrance, healthfulness and flavor are pretty much limitless.
This bowl is vegan by accident, but I’m gonna own it and act like it’s part of the kindness theme, because who’s to say it isn’t?
It’s full of lemony kale salad, perfect roasted sweet potatoes, freekeh and lentils, all of which cook quickly so you can get dinner (or a week’s worth of lunches!) on the table and get back to being sweet and generous and fabulous as soon as possible.
That’s what the sweet potatoes would want you to do.
- 4 small sweet potatoes (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup cracked freekeh
- 1 cup puy lentils
- 1 teaspoon herbs de Provence
- 1 large bunch curly kale
- Lemony blender dressing
- Fine sea salt and freshly ground black pepper
- Nutritional yeast, optional
- Preheat oven to 375°F with a rack in the center. Cut the sweet potatoes into 1/2-inch dice. Place on a sheet pan and toss with olive oil and some salt and pepper. Roast until lightly crisp on the outside and tender on the inside, 25-30 minutes.
- Meanwhile, place freekeh in a small pot along with three cups water and a big pinch of salt. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Remove from heat and let rest for five minutes. Drain any remaining water.
- In a separate small pot, place lentils, herbs and a big pinch of salt. Cover with water by an inch. Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 25 minutes. Drain remaining water.
- Strip kale from stems and break leaves into bite-sized pieces. Toss well with a few tablespoons of dressing.
- Place some kale salad into each serving bowl. Arrange sweet potatoes, freekeh and lentils on top. Drizzle with extra dressing and sprinkle with nutritional yeast if you like.