Lentil Buddha Bowl with Roasted Veggies
This lentil Buddha bowl is hearty and flavorful with toasted brown lentils, roasted veggies, earthy red rice, and a spicy sriracha tahini sauce. It is not only a feast for the eyes but is vegan, super filling, and bursting with flavors!
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In this lentil bowl recipe, I am using cooked brown lentils, sweet potatoes, red onions, and bell peppers for roasting, and I added cooked red rice for a wholesome base. To give it a little kick, I made a sriracha tahini sauce.
The beauty of the Buddha bowl is its versatility. You can easily adapt it to your preferences by using different types of lentils, vegetables, toppings, and dressings. It’s an easy and satisfying dish that you can enjoy any time of the year.
Ingredients
Veggies: I am using sweet potatoes, bell peppers, and red onions.
Lentils: I use cooked brown lentils and season them with spices.
Sauce: I am using tahini and sriracha to make the sauce for this Buddha bowl.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step instructions
- Roast the veggies: Toss the sweet potato, bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread them in a single layer in an air fryer basket. Air fry for 8-10 minutes or until tender and slightly browned.
- Heat the lentils: In a frying pan over medium heat, warm the olive oil. Add the drained lentils, paprika, cumin, salt, and pepper. Cook for a few minutes, stirring occasionally, to heat through and toast the spices.
- Make the Sriracha tahini sauce: In a small bowl, whisk together the tahini, lemon juice, soy sauce, Sriracha, water, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings as needed.
- Assemble the bowls: Divide the cooked quinoa or brown rice between two bowls. Divide the roasted veggies, warmed lentils, and baby spinach between the bowls. Place the Sriracha tahini sauce in the center and garnish with cilantro. Serve with lime wedges.
Expert Tips
- Prep roast veggies and cook grains in advance for quick assembly.
- Pack Buddha bowls for a satisfying and healthy lunch on the go.
- Plan the cooking order to manage timing effectively. For example, in this recipe, start with roasting the veggies. While they are in the air fryer, toast the lentils and make the sauce.
If you liked this brown lentil recipe, then you must try this vegetable lentil curry or this roasted cauliflower and lentil tacos.
Storage Tips
Assembled Buddha bowls can be stored for a few hours and can be great for packed lunches. If you are meal-prepping, it is best to store individual components in the refrigerator.
Store each element, such as toasted lentils, grains, roasted vegetables, and sauces, in airtight containers for 3-4 days. When ready to eat, assemble the Buddha bowl just before serving to maintain optimal texture and flavor.
More Buddha Bowls
- Looking for more plant-based goodness? Try the Taco-inspired Buddha Bowl for a spicy option, or dive into the delightful Eggplant and Chickpea Buddha Bowl bursting with Mediterranean flair.
- Experience the goodness of this Vegetarian Green Goddess Power Bowl. Simple to prepare and loaded with vibrant greens, it’s an easy and delicious choice for a satisfying meal.
- Craving something heartier? This Chicken Black Bean Burrito Bowl offers a satisfying blend of protein and Tex-Mex flavors.
- This Chickpea tofu Buddha bowl is the perfect protein-rich, vegan lunch that’s easy to prep and entirely soy-free! Crispy chickpea tofu, savory vegetables, and a delicious peanut sauce (made without soy) come together for a satisfying meal.
Recipe FAQs
Certainly! Prepare and store individual components separately, then assemble the bowl just before eating.
Absolutely! Drain and rinse them before toasting them with spices.
Yes! Broccoli, cauliflower, zucchini, carrots, Brussels sprouts, and mushrooms are all great options. Adjust roasting times based on the chosen vegetables.
Quinoa, brown rice, farro, or buckwheat are all great substitutes.
If you tried this Lentil Buddha Bowl with Roasted Veggies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
For the lentils:
- 1 15 oz can brown lentils drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- Salt and pepper to taste
For the roasted veggies:
- 1 medium sweet potato peeled and cubed
- ½ bell pepper any color, sliced
- ½ red onion sliced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- Salt and pepper to taste
For the Sriracha tahini sauce:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tsp Sriracha adjust to desired spice level
- 1 tbsp water
- ¼ tsp garlic powder
- Salt and pepper to taste
For the bowl:
- 1 cup cooked rice or quinoa
- ½ cup baby spinach
- Chopped fresh cilantro for garnish
- Lemon wedges for serving
Instructions
- Roast the veggies: Toss the sweet potato, bell pepper, and red onion with olive oil, oregano, salt, and pepper. Spread them in a single layer in an air fryer basket. Air fry for 8-10 minutes or until tender and slightly browned.
- Heat the lentils: In a frying pan over medium heat, warm the olive oil. Add the drained lentils, paprika, cumin, salt, and pepper. Cook for a few minutes, stirring occasionally, to heat through and toast the spices.
- Make the Sriracha tahini sauce: In a small bowl, whisk together the tahini, lemon juice, soy sauce, Sriracha, water, garlic powder, salt, and pepper until smooth. Taste and adjust seasonings as needed.
- Assemble the bowls: Divide the cooked quinoa or brown rice between two bowls. Divide the roasted veggies, warmed lentils, and baby spinach between the bowls. Place the Sriracha tahini sauce in the center and garnish with cilantro. Serve with lime wedges.
Notes
- Prep roasted veggies and cooked grains in advance for quick assembly.
- Pack Buddha bowls for a satisfying and healthy lunch on the go.
- Plan the cooking order to manage timing effectively. For example, in this recipe, start with roasting the veggies. While they are in the air fryer, toast the lentils and make the sauce.
Nutrition
