If you have only a few ingredients, you can still make a filling, delicious meal. These Buddha Bowls are easy to prepare, inexpensive, and will keep you nourished for hours! They’re high in protein, due to the addition of lentils and tahini. And so delicious that you’ll keep going back for more. You’ll want to make this simple but elegant dish again and again!
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2 carrots, skinned and sliced into oblong pieces
1 large sweet potato, cut into moon-shaped pieces
1 teaspoon sea salt
fresh ground black pepper to taste
1 cup cooked rice (either brown, basmati, or some other kind will do)
2 cups cooked lentils, rinsed and drained
TAHINI DRESSING INGREDIENTS
Thank you! ❤️
*Receipts will come from ISIPP.
1/4 cup tahini
1 large clove chopped garlic
1 teaspoon turmeric
pinch of smoked paprika
1/4 cup water
Preheat your oven to 450 degrees. Grease a cookie sheet with olive oil. Slice the carrots and the sweet potatoes and arrange them on the cookie sheet. Leave a space in the middle for the lentils, which you’ll be adding later. Make sure the vegetables don’t overlap.
Sprinkle a bit more olive oil on top, as well as the salt and pepper. Pop the cookie sheet into the oven and bake for about 15 minutes.
While you’re baking the vegetables, prepare your tahini dressing. Whisk together the tahini, garlic, turmeric and paprika in a medium-sized bowl. Slowly add the water, stirring until everything is thoroughly combined.
When the vegetables are done, ladle the lentils into the space between the carrots and the sweet potatoes. Spread the lentils evenly and sprinkle some paprika, olive oil, and sea salt on top.
Return the cookie sheet to the oven and bake for another 3-5 minutes. Once done, remove the cookie sheet from the oven and drizzle the tahini dressing on top of the carrots, sweet potatoes, and lentils. Yum!
Ladle some warm, cooked rice into the bottom of a deep bowl, and layer the carrots, lentils, and sweet potatoes inside. It doesn’t matter what order you use. Get creative! If you want, you can garnish with roasted sesame seeds, crushed peanuts, chopped scallions, a drizzle of sriracha, etc. The possibilities are endless.
Serves about two people. You can, of course, increase the size of the recipe if you have more guests. This yummy meal keeps well in the refrigerator for 2-3 days, and reheats quickly. But don’t try to freeze it! That most likely will be a moot point, anyway, because this simple meal is so tasty. You’ll be tempted to devour it all at one sitting. We certainly did!
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