Buddha Bowl

A nutrient-rich Buddha bowl with roasted sweet potato, beluga lentils and fresh ingredients.

Ingredients

• 1 sweet potato
• 2 tbsp olive oil
• Salt
• 50g beluga lentils
• 100g arugula
• 2 spring onions
• 1 carrot
• 150g red cabbage
• 80g red grapes
• 1/2 bunch coriander
• 4 tbsp sprouts (e.g. alfalfa sprouts)
• 2 tbsp cashews
• 1 tbsp mustard
• 1 tbsp honey
• 2 tbsp white wine vinegar
• Pepper

Instructions

1. Preheat oven to 200°C top/bottom heat. Peel sweet potato and cut into 1cm thick slices. Mix with 1 tbsp oil and some salt. Bake in the oven for 30 minutes, turning once after 15 minutes.

2. Meanwhile, rinse the lentils in a strainer and drain. Then cook in double the amount of water for about 25 minutes until tender but still firm.

3. Wash and dry arugula. Wash, clean and cut spring onions into fine rings. Wash, peel and finely grate carrot. Wash and drain red cabbage, remove the stalk if necessary. Shred red cabbage into fine strips. Wash and halve grapes. Wash coriander, shake dry, pluck off leaves and chop finely. Wash and drain sprouts. Toast cashews in a pan without oil until golden brown.

4. For the dressing, mix 1 tbsp oil, mustard, honey and vinegar together, season with salt and pepper.

5. Distribute baked sweet potato slices, red cabbage strips and arugula among 4 bowls. Arrange with carrot, lentils, spring onions and grapes. Distribute the dressing on top. Garnish the Buddha bowl with coriander, cashews and sprouts.

Nutritional Information

• Preparation time: 45 minutes
• Per serving: 265 kcal
• Nutrients: 7g fat, 38g carbohydrates, 7g protein

Tips

• Beluga lentils keep their shape when cooking and have a nutty flavor
• Cashews can be replaced with other nuts
• Bowl can be prepared well in advance and stored chilled