Lentil-Quinoa Buddha Bowl
A vibrant and nourishing bowl packed with plant-based protein. Roasted sweet potatoes and broccoli meet fluffy quinoa, hearty lentils, and a creamy lemon-tahini dressing for a satisfying and healthy meal.
For 4 servings
Roast the vegetables.
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the sweet potato cubes and broccoli florets with olive oil, salt, pepper, and dried oregano.
- Spread them in a single layer.
- Roast for 20-25 minutes, or until the sweet potatoes are tender and the broccoli is slightly crispy at the edges.
TIPDon't overcrowd the pan. Use two sheets if necessary to ensure the vegetables roast instead of steam.Cook the quinoa and lentils.
While the vegetables roast, cook the quinoa and lentils. In a small pot, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. In another pot, combine 1/2 cup of rinsed lentils with 1 cup of water. Bring to a boil, then simmer for 20-25 minutes until tender. Drain any excess water from the lentils.
Prepare the edamame.
Cook the edamame according to package directions. This usually involves boiling or steaming for 3-5 minutes. Drain and set aside.
Make the lemon-tahini dressing.
- In a small bowl, whisk together the tahini, juice of one lemon, and minced garlic.
- Slowly add 3 tablespoons of water, whisking continuously, until you reach a smooth, pourable consistency.
- Season with a pinch of salt.
TIPIf your tahini is very thick, you may need an extra tablespoon of water or lemon juice to thin it out.Assemble your Buddha bowls.
Divide the cooked quinoa among four bowls. Top each bowl with a portion of the roasted sweet potatoes and broccoli, cooked lentils, edamame, and sliced avocado.
Drizzle with dressing and serve.
Drizzle the lemon-tahini dressing over each bowl just before serving. Enjoy immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse your quinoa thoroughly under cold water before cooking to remove its natural coating, called saponin, which can taste bitter.
- 2For extra flavor, you can cook the quinoa and lentils in vegetable broth instead of water.
- 3The components of this bowl can be stored separately in the fridge for up to 4 days, making it great for meal prep. Assemble just before eating.
- 4Feel free to add other roasted vegetables like bell peppers, zucchini, or cauliflower.
Adapt it for your goals.
High protein
Add 1/2 cup of chickpeas or some baked tofu to each bowl for an extra protein boost.
low carbLow carb
Replace the quinoa and sweet potato with cauliflower rice and roasted zucchini to lower the carbohydrate content.
quickQuick
Use pre-cooked quinoa and lentils to save time. The meal can be ready in under 30 minutes.
kid friendlyKid friendly
Serve the components separately on a plate so kids can pick and choose what they like. Keep the dressing on the side for dipping.
Why this is on our healthy list.
Complete Plant-Based Protein
Combining quinoa and lentils provides all nine essential amino acids, making it a complete protein source that supports muscle repair and growth.
High in Dietary Fiber
With ingredients like lentils, quinoa, and vegetables, this bowl is rich in fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Rich in Healthy Fats
Avocado and tahini are excellent sources of monounsaturated fats, which are beneficial for heart health and reducing inflammation.
Packed with Vitamins and Minerals
Sweet potatoes provide Vitamin A, broccoli offers Vitamin C and K, and lentils are a great source of iron and folate, supporting overall health and energy.
Frequently asked questions
Yes, it's incredibly healthy. It's a balanced meal containing complex carbohydrates from quinoa, plant-based protein from lentils and edamame, healthy fats from avocado and tahini, and plenty of fiber and vitamins from the vegetables.