2 servings; 10 min preparation; 20 min cooking time.
It’s time for a Buddha bowl again. And this is nothing but a colorful, delicious and healthy combination of different flavors and textures. They look so pretty and are good for your body and soul.
Combining ingredients that at a first glance don’t go together well might surprise you. Different flavors and textures create interesting and most of all tasty combinations. Just use your creativity and trust your instincts that the end result will be as tasty as it sounds.
- 200 g lentils
- 1 big sweet potato, cubed
- 1 avocado, cubed
- 30 g arugula
- 4 radishes, sliced thinly
- 1 tsp pine nuts
- 1 tsp paprika
- 1 tbsp mild olive oil
- 1 tsp salt
For the dressing:
- 2 tbsp vegan yoghurt
- 1 tbsp lime juice
- 1/2 tsp turmeric
- 1/2 tsp agave syrup
- 1/4 tsp salt
- 1/4 tsp white pepper
Preheat the oven to 200 degrees C/400 degrees F.
Peel and slice the sweet potato. Cut it in cubes of 1cm x 1cm and transfer to a baking tray. Season the sweet potato with paprika, salt and drizzle olive oil. Make sure that the seasonings cover all pieces.
Bake in the preheated oven for 200 min or until cooked through. Set aside to cool.
Boil the lentils according to the instructions in the package. Drain them from the water. Set aside to cool.
Heat a non-stick pan over medium heat. Put the pine nuts in it and roast them until golden brown. Continuously shake the pan so that they don’t burn. Transfer to a piece of kitchen paper to cool.
Peel and cut the avocado in cubes. Slice the radishes very thinly.
In a big bowl mix lentils and arugula. Add avocado and sweet potato on top. Toss radishes and pine nuts on top.
Dressing: Whisk vegan yoghurt, lime juice and all dry seasonings together. Add agave syrup. Adjust the seasonings according to your taste. Drizzle on top of the lentils. Enjoy!