With World Pulse Day (10 February) fast approaching and the summer BBQ season in full swing, we're sharing this delicious, plant-based, better-for-you-and-the-planet recipes from McKenzie's for you to enjoy.
With a base of whole green lentils, McKenzie's Buddha Bowl with Spiced Lentils and Sweet Potato recipe is nutritious, easy to prepare and sure to get your 'pulse' racing!
Preparation time: 20 minutes
Cooking time: 1 hour, plus pre-cooking time for lentils
¾ cup McKenzie's Whole Green Lentils, prepared & rinsed
4 small or 2 large sweet potatoes
2 tsp olive oil
½ onion, finely diced
2 garlic cloves, crushed
½ tsp McKenzie's Mixed Spice
¼ tsp chilli powder
½ cup tomato passata
½ cup stock or water
2 tsp mint, finely sliced
2 tbs olive oil
4 cups coarsely torn kale leaves
50g feta, crumbled
Yoghurt, mint leaves, pomegranate seeds and lime, for serving.
Prepare and cook lentils according to on-pack directions. Drain.
Pre-heat oven to 180°C (160°C fan-forced). Place sweet potatoes onto an oven tray and bake for approx. 1 hour until tender. Set aside.
Heat oil in a frying pan. Add onion and garlic, cooking for 3 minutes. Add spices and cook a further minute until fragrant. Stir in passata, lentils and water. Bring to a boil, then reduce to a simmer for 5 minutes. Stir in mint leaves and season to taste.
Heat the remaining 2 tablespoons of oil in a large frying pan. Add kale and cook whilst tossing for several minutes until slightly wilted and crispy. Drain on paper towel.