These beautiful, nourishing sweet potato Buddha bowls with lentils, freekeh and kale can be yours in 30 minutes. Which leaves you plenty of time to be sweet more often.
Big thanks to North Carolina Sweet Potato Commission for sponsoring this post.
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.
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.
Here’s something else that’s pretty great. The folks at NC Sweet Potato Commission are giving away two Vitamix blenders, and you can enter right here. Then scroll below for a link to the full Sweet Potato Buddha Bowl recipe!
Talk to you soon.