What is a Buddha Bowl? I know I have made several, but never gave a definition of what they actually were. Buddha Bowl gets it’s name from the rounded ‘belly’ appearance it has when you pack it with nutritious food. I really enjoyed this article by Bonappetit and their investigation of the fundamentals of the Buddha Bowl (forgive the egg in their featured picture, they get a lot of good vegan knowledge later in the paragraph).
It’s hard for me to not call myself a starchivore now. There is not a day that goes by where I don’t have some sort of potato. Whether a russet, sweet, golden, or even Japanese sweet potato, all are equally fabulous in my own eyes.
I simply used plain russet potato to hassle back in this recipe, but you could easily substitute for a sweet potato. I also did not spice them. I have learned to appreciate food in its natural state, and in doing so, used less and less seasoning. That being said, feel free to experiment with different spices to take these simple taters to the next level.
I personally love red lentils for a few reasons:
- The are nuttier and sweeter than a green/brown/black/yellow/orange lentil.
- Contains (per cup) 18g. protein, 16g. dietary fiber, 37% daily iron, and 47% of your daily manganese.
- They also stabilize your blood sugar. Keeps me full for so long!
You can also change the texture based on what you are making. Soup? Cook for less to give more of a pop. On top of a Buddha Bowl (hint hint), I cook for longer so its on the edge of a puree. I simply put 1:2 ratio of red lentil to water in a microwave safe container, cover, and cook for 5 minutes. Make sure you place something under your container in case of liquid over spill if using this method.
I use Trader Joe’s red split lentils for two reasons. A: They are cheap, yet 100% pure and natural. and B: I trust the Trader Joe’s brand. They do an excellent job with producing quality products for a small cost. Ideally, getting them from an ethnic market or fresh would be wonderful, but I know its not do able for everyone. So this is my next best thing! You can get them HERE on Amazon Prime. Check it out fast because they don’t stay in stock for long!
This Buddha Bowl is so bomb-diggity with my Peanut Curry Cheese Dressing!
- 1 small head romaine (chopped)
- 2-4 small russet potatoes
- ¼c. dry lentils (prepare as instructed or use my method)
- 1 rainbow purple carrot (sliced)
- ¾c. cauliflower (chopped)
- 1 clementine (segmented)
- Peanut Curry Cheese Dressing (link in post)
- Preheat oven to 400F. and line a baking sheet with parchment paper.
- Wash potatoes. Using a pairing knife, cut ¾ down the potato width wise until the entire potato is segmented. DON'T CUT ALL THE WAY DOWN!
- Place prepared potatoes onto the parchment papered baking sheet. Bake for 30-45 minutes or until tender and beginning to turn golden.
- Place the red lentils into a medium sauce pan and cook as instructed. Or follow my quick tips in the post.
- Assemble all of the ingredients into a large bowl.
- Top with the Peanut Curry Cheese Dressing