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Sweet Potato Buddha Bowl

Say goodbye to that boring office lunch and say hello to this delicious Buddha bowl! It’s the perfect combination of sweet and savory, while providing you with the fiber and nutrition you need to stay full throughout the day.

Featuring American Sweet Potato

Ingredients

4	small sweet potatoes about 1,5 kg total
2 tbsps	olive oil
120 g	cracked freekeh (sprouted wheat is a good substitute)
225 g	puy lentils
1 tsp	herbes de Provence
1 kg	curly kale (1 Large bunch)
	Lemon blender dressing see below
	Fine sea salt and freshly ground black pepper
	Nutritional yeast
	Lemon Blender Dressing
120 ml	extra-virgin olive oil
60 ml	freshly squeezed lemon juice
2	large garlic cloves chopped
1 tbsp	Dijon mustard
1 tsp	salt
30 g	nutritional yeast
	A few good grinds black pepper

Step 1
Preheat oven to 190°C with a rack in the center. Cut the sweetpotatoes into 1,3 cm dice. Place on a sheet pan and toss with olive oil and some salt and pepper. Roast until lightly crisp on the outside and tender on the inside, 25-30 minutes.
Step 2
Meanwhile, place freekeh (sprouted wheat) in a small pot along with 711 ml water and a big pinch of salt. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Remove from heat and let rest for five minutes. Drain any remaining water. In a separate small pot, place lentils, herbs and a big pinch of salt. Cover with water bit by bit. Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 25 minutes. Drain remaining water.
Step 3
Strip kale from stems and break leaves into bite-sized pieces. Toss well with a few tbsps of dressing. For dressing, combine all ingredients in a blender and process until perfectly smooth and creamy. Place some kale salad into each serving bowl. Arrange sweetpotatoes, freekeh and lentils on top. Drizzle with extra dressing and sprinkle with nutritional yeast if you like.

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Dessert

Sweet Potato Buddha Bowl

Ingredients

Lemon Blender Dressing

Step 1

Step 2

Step 3

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