Roasted Potato & Lentil Buddha Bowl

Ingredients

• 4gold potatoes, cut into cubes
• 2 headsbroccoli, cut into florets
• 200 g (1 cup)cooked lentils
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)onion powder
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)smoked paprika
• 1.25 ml (¼ teaspoon)black pepper
• 4 stemscurly kale
• 1 batchlemon tahini dressing
• to tastepomegranate seeds, for garnish
• to tastesliced almonds, for garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

2. 2

   Season the vegetables

   In a large bowl, toss the cubed potatoes and broccoli florets with the olive oil, salt, onion powder, garlic powder, smoked paprika and black pepper. Spread them over three-quarters of the prepared tray.

3. 3

   Season the lentils

   Put the cooked lentils in the same bowl, drizzle with olive oil, and add a pinch of salt and pepper. Toss to coat, then spread them over the remaining quarter of the tray.

4. 4

   Roast the tray

   Roast the vegetables and lentils for 35–40 minutes, tossing them halfway through.

5. 5

   Mix the dressing

   Combine all the lemon tahini dressing ingredients in a small jar or bowl. Whisk until smooth, adding water as needed to make it creamy and pourable.

6. 6

   Cook the kale

   Remove and discard the kale stems, then wash the leaves thoroughly and cut them into bite-sized pieces. Sauté in a pan over medium heat with 30 ml (2 tablespoons) of water for about 3–5 minutes, until wilted and bright green.

7. 7

   Assemble the bowls

   Divide the sautéed kale between bowls, then add the roasted potatoes, broccoli and lentils. Drizzle with the lemon tahini dressing and finish with pomegranate seeds and sliced almonds.

What is a Buddha bowl?

A Buddha bowl is a composed meal served in a bowl, bringing together vegetables, a hearty base and toppings in one dish. This American-style version uses potatoes and lentils rather than a grain base, with broccoli and kale adding more vegetables.

Roasting the potatoes, broccoli and lentils together keeps the preparation straightforward, while lemon tahini dressing ties their savoury flavours together. Pomegranate and almonds add contrasting sweet-tart and nutty notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 17g protein, 61g carbs, 5g fat.

Potatoes and lentils provide most of the carbohydrates, while lentils also contribute much of the protein. The olive oil, tahini dressing and almonds supply most of the fat; balance the bowl with extra leafy greens or other non-starchy vegetables if you want a lighter plate.

Roasting the vegetables and lentils

Potatoes: Cut them into evenly sized cubes so they cook at a similar pace. Give them room on the tray to brown instead of piling them up.

Lentils: Keeping them in their own section makes it easier to toss them halfway through without disturbing the vegetables. The recipe adds oil and a pinch of seasoning before they go into the oven.

Getting the dressing right

Consistency: Whisk the lemon tahini dressing until smooth, then add water gradually until it is creamy but easy to drizzle. The method calls for a batch of prepared dressing; its individual ingredients are not specified here.

Serving: Keep the dressing separate until assembly so the roasted vegetables and lentils retain their texture.

Kale texture and doneness

Preparation: Remove the tough stems, wash the leaves well and cut them into bite-sized pieces. Smaller pieces are easier to mix through the bowl.

Doneness: Sauté the kale with water over medium heat for 3–5 minutes. Take it off the heat when it has wilted and turned a vivid green.

Timing and serving

Oven time: The vegetables and lentils roast for 35–40 minutes, with a toss halfway through. Begin checking towards the shorter end of the range, as cube size and oven performance can affect how quickly they cook.

To serve: Layer the ingredients with kale underneath, then finish with dressing, pomegranate seeds and sliced almonds. The bowl works well on its own or alongside a simple green salad.

Recipe notes & tips

• Cut the potatoes into similarly sized cubes for more even roasting.
• Dry the washed broccoli and kale well so excess water does not interfere with browning or sautéing.
• Spread the tray ingredients out rather than crowding them together.
• Toss the tray contents halfway through the roasting time for more even cooking.
• Add water to the dressing a little at a time so it stays thick enough to cling to the bowl.
• Add the almonds and pomegranate just before serving to preserve their texture.

Variations

• Add grains: Serve the bowl over cooked rice or quinoa for a different base.
• Change the greens: Swap curly kale for another sturdy leafy green and sauté until tender.
• Use another nut: Replace the sliced almonds with chopped walnuts or pumpkin seeds.
• Add extra vegetables: Roast sliced carrots on the tray alongside the potatoes and broccoli.
• Adjust the tang: Add extra lemon to the dressing if you prefer a sharper finish.

Common mistakes to avoid

• Crowded tray: The ingredients can steam instead of roast; spread them out across the tray.
• Uneven potato cubes: Smaller pieces may cook too quickly; cut the cubes to a similar size.
• Skipping the halfway toss: The tray may brown unevenly; turn the vegetables and lentils midway through.
• Overcooked kale: It can lose its fresh colour and texture; stop sautéing once it is wilted and bright green.
• Thin dressing: Too much water can make it runny; whisk in water gradually until pourable.
• Early garnishing: Almonds may soften and pomegranate can lose its fresh texture; add them at serving time.

How to store

Store leftover components in separate airtight containers in the fridge for up to 3 days. Reheat the roasted vegetables and lentils in the oven or microwave, then add the kale, dressing and garnishes when serving.

Frequently asked questions