Roasted Lentil and Veggie Buddha Bowl Recipe
Roasted lentils and veggies collide in this Buddha bowl, proving healthy can be fierce and fabulous.
Packed with protein and vibrant colors, it demands zero guilt and full bragging rights at lunch.
This recipe won’t judge if you devour it straight from the bowl—because who has time for fancy plating?
With crispy roasted veggies and hearty lentils, it’s like a cozy hug for your taste buds.
Ready to feast on effortless nutrition that makes your Instagram jealous? Let’s dive into this vegan power bowl adventure!
Roasted Lentil and Veggie Buddha Bowl Recipe
A wholesome, plant-packed bowl featuring roasted lentils and seasonal vegetables with zesty dressing for vibrant vegan fuel.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes and broccoli with olive oil, garlic powder, smoked paprika, and salt.
- Spread veggies on baking sheet and roast for 20 minutes until tender and crispy.
- Warm cooked lentils gently in a pan or microwave.
- Assemble bowl with mixed greens, roasted veggies, lentils, and cherry tomatoes.
- Drizzle lemon juice and optional tahini for creamy magic.
Notes
🧮 Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
💊 Vitamins and Minerals (Per Serving)
- Vitamin A: 90%
- Vitamin C: 70%
- Iron: 25%
- Calcium: 10%
- Magnesium: 15%
📝 Additional Notes/Tips
- Swap veggies seasonally for freshness and fun.
- Add avocado slices if you want to feel extra fancy.
- Toast lentils beforehand for crunch.
- Tahini drizzle makes everything better but keep it optional if you’re low on calories.
- Perfect for meal prep warriors craving vibrant, no-fuss bowls.
