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buddha bowl with kale, brown rice, lentils, mushrooms, roasted veggies and avocado

Nourishing Buddha Bowls with Chile Peanut Sauce

Print Recipe
Whole grains, protein-packed lentils, leafy greens, roasted vegetables and creamy avocado make this buddha bowl a filling and satisfying dinner.
Course Main Course
Cuisine American
Keyword buddha bowl
Prep Time 15 mins
Cook Time 30 mins
Servings 4
Calories 395

Ingredients

For the chile peanut sauce:

  • 1 tbsp toasted sesame oil
  • 2 tbsp extra virgin olive oil
  • 1 tbsp peanut butter
  • 2 tbsp lime juice or sub rice vinegar
  • 1 tbsp chile garlic sauce or sriracha
  • 1 inch ginger peeled and grated
  • 1 clove garlic minced
  • 1 tsp agave or maple syrup
  • sea salt and freshly cracked black pepper to taste

For the buddha bowls:

  • 1 bunch kale destemmed and chopped
  • 1 sweet potato peeled and cubed
  • 2 carrots peeled and chopped into 1-inch chunks
  • 1 head broccoli chopped into florets
  • 1 head cauliflower chopped into florets
  • 2 tbsp extra virgin olive oil
  • 1 cup dried brown or green lentils
  • 1 cup brown rice
  • 1 lb cremini mushrooms quartered
  • 1 hass avocado peeled, pitted and sliced

Instructions

  • Preheat the oven to 425 degrees F.
  • To make the chile peanut sauce, combine all ingredients in a bowl and whisk vigorously to emulsify. Chill until ready to use. This can be made in advance up to 3 days before serving.
  • Cook the lentils and brown rice according to their package directions. Set aside until you're ready to assemble the bowls.
  • Assemble a steamer and lightly steam the kale for about 3 minutes until tender but still bright green. Set aside.
  • Toss the cubed sweet potatoes, carrots, cauliflower and broccoli with the olive oil and roast for 20–30 minutes, until everything's tender and nicely browned. Remove from the oven and set aside.
  • Saute the mushrooms in a pan on medium-high heat with a touch of oil. In order to get a nice sear, avoid crowding the pan and don't stir for the first few minutes. After about 5 minutes, season with salt and pepper, stir to release the mushrooms' moisture, and set aside once tender.
  • To assemble, pile the brown rice and lentils into a bowl. Arrange the roasted vegetables, steamed kale, and sauteed mushrooms artfully around the bowl, topping with the sliced avocado. Drizzle on the chile peanut dressing and serve warm.