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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Cooked green lentils – 1 cup
  • Sweet potatoes diced – 1 cup
  • Broccoli florets – 1 cup
  • Cherry tomatoes – ½ cup
  • Olive oil – 2 tablespoons
  • Garlic powder – 1 teaspoon
  • Smoked paprika – 1 teaspoon
  • Salt – ½ teaspoon
  • Fresh lemon juice – 1 tablespoon
  • Mixed greens – 2 cups
  • Tahini – 2 tablespoons optional for drizzle

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes and broccoli with olive oil, garlic powder, smoked paprika, and salt.
  3. Spread veggies on baking sheet and roast for 20 minutes until tender and crispy.
  4. Warm cooked lentils gently in a pan or microwave.
  5. Assemble bowl with mixed greens, roasted veggies, lentils, and cherry tomatoes.
  6. 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.