Go Back
–+ servings
Lentil buddha bowl with fresh spinach in the background.

Lentil Buddha Bowl with Roasted Veggies

This Lentil Buddha Bowl is hearty and flavorful with toasted brown lentils, roasted veggies, earthy red rice, and a spicy sriracha tahini sauce.
5 from 1 vote
Print Pin Save Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Salad
Cuisine: All
Servings: 2
Author: Shilpa

Equipment

Ingredients

For the lentils:

  • 1 15 oz can brown lentils drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste

For the roasted veggies:

  • 1 medium sweet potato peeled and cubed
  • ½ bell pepper any color, sliced
  • ½ red onion sliced
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

For the Sriracha tahini sauce:

  • ¼ cup tahini
  • 2 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha adjust to desired spice level
  • 1 tablespoon water
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

For the bowl:

  • 1 cup cooked rice or quinoa
  • ½ cup baby spinach
  • Chopped fresh cilantro for garnish
  • Lemon wedges for serving

Instructions

  • Roast the veggies: Toss the sweet potato, bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread them in a single layer in an air fryer basket. Air fry for 8-10 minutes or until tender and slightly browned.
  • Heat the lentils: In a frying pan over medium heat, warm the olive oil. Add the drained lentils, paprika, cumin, salt, and pepper. Cook for a few minutes, stirring occasionally, to heat through and toast the spices.
  • Make the Sriracha tahini sauce: In a small bowl, whisk together the tahini, lemon juice, soy sauce, Sriracha, water, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings as needed.
  • Assemble the bowls: Divide the cooked quinoa or brown rice between two bowls. Divide the roasted veggies, warmed lentils, and baby spinach between the bowls. Place the Sriracha tahini sauce in the center and garnish with cilantro. Serve with lime wedges.

Notes

  • Prep roasted veggies and cooked grains in advance for quick assembly.
  • Pack Buddha bowls for a satisfying and healthy lunch on the go.
  • Plan the cooking order to manage timing effectively. For example, in this recipe, start with roasting the veggies. While they are in the air fryer, toast the lentils and make the sauce.

Nutrition

Calories: 543kcal | Carbohydrates: 59g | Protein: 11g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 639mg | Potassium: 806mg | Fiber: 8g | Sugar: 8g | Vitamin A: 17949IU | Vitamin C: 54mg | Calcium: 117mg | Iron: 4mg
Tried this recipe? Share it Today!Mention @wholesomefamilymeals or tag #wholesomefamilymeals!