McKenzie's Buddha Bowl with Spiced Lentils and Sweet Potato

McKenzie's Buddha Bowl with Spiced Lentils and Sweet Potato


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
Makes: 4

Ingredients
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.

Method
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.





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