Do you like potatoes? Do you like them crispy? Was that two ‘yesses’? (Yesses? Yeses? Looks weird however I write it). Anyway, you’re in the right place!

We LOVE potatoes, and we LOVE them crispy! So, we made a Buddha Bowl out of them.

In fact, this tasty lunch seems to have everything you’d want. Filling potatoes, hearty lentils, tangy cucumber with a bite and smooth, creamy sauce to wash it all down with.

Awesome. If that’s not enough to make your taste buds tingle then we don’t know what is.

Or perhaps we do. Here’s our guide to Buddha Bowls – with 20 fabulous lunch ideas thrown in.

Whatever your taste, there’s something for everyone in there. Check them out!

Lunch in four easy steps

Assembling this bowl is very simple. We split it into four parts – lentils, potatoes, cucumber and sauce.

If you’re cooking from dried lentils, start with them. If you’re using cooked lentils (from a tin or otherwise), start with the potatoes, then move onto the lentils.

While they’re going slice and dice the tangy cucumber, whip up the sauce and get ready to throw it all together.

Lunch (or dinner) is served! Enjoy.

Prefer to watch?

You can also watch this recipe (and two others!) being made into Buddha Bowls in front of your very eyes. Those Buddha Bowl recipes are here on YouTube.

Crispy Potato Lentil Buddha Bowl

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4.82 from 11 votes

Four easy steps to a delicious and nutritious crispy, crunchy potato lunch. Make your colleagues jealous!

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Cuisine:Vegetarian

Diet: egg-free, gluten-free

Prep Time:10 minutes minutes

Cook Time:30 minutes minutes

Total Time:40 minutes minutes

Servings:2 servings

Calories:478kcal

Author: Hauke

Ingredients

• 1 tsp olive oil
• ½ medium onion
• ½ cup brown lentils, dried
• 1 tbsp tomato paste
• 1 ½ cup vegetable broth

For the potatoes

• 12 oz potato
• 2 tsp olive oil
• 1 tsp thyme, dried
• Salt to taste

For the salad

• ½ medium cucumber
• ½ medium onion (finely diced)
• 2 tbsp balsamic vinegar
• 2 tsp olive oil
• Salt to taste

For the sauce

• ½ cup Greek yogurt (our sour cream)
• 1 tsp parsley, dried (fresh is fine)
• 2 tbsp water
• Salt to taste

US CustomaryMetric

Instructions

Lentils

• Dice the onion and add to a little pot with olive oil on medium heat. Cook for about 3 minutes until translucent.
  ½ medium onion, 1 tsp olive oil
• Pour in the rinsed lentils. Add the vegetable broth and tomato paste. Stir a little, then lid on top.
  ½ cup brown lentils, dried, 1 ½ cup vegetable broth, 1 tbsp tomato paste
• Bring everything to a boil, then let it simmer on low heat for 30 minutes or until the lentils are tender.

Potatoes

• Pre-heat the oven to 200C / 400F
• Peel the potatoes, if you like. Otherwise cut them into bite-sized chunks and spread them out on a baking tray.
  12 oz potato
• Coat them lightly with olive oil and salt. Off they go into the oven for 30 minutes.
  2 tsp olive oil, Salt to taste
• After 15 minutes give the potatoes a good stir, so they roast evenly. Now is the time to add the thyme too.
  1 tsp thyme, dried

Cucumber Salad

• Slice the cucumber and finely dice the onion.
  ½ medium cucumber, ½ medium onion
• Throw both into a bowl together with olive oil, balsamic vinegar and salt. Give it a good stir.
  2 tbsp balsamic vinegar, 2 tsp olive oil, Salt to taste

Sauce

• Stir in the sour cream together with parsley and water, salt to taste.
  ½ cup Greek yogurt, 1 tsp parsley, dried, 2 tbsp water, Salt to taste
• That's it. Assemble everything on a plate and enjoy!
  

NOTES

• Tips: Kcals – if you find the calories too high then we suggest omitting a couple of potatoes 🙂
• Make-ahead? Yes, reheat in a pan for crispy potatoes.

 

Here are some more recipes that you may enjoy:

Refreshing, tropical and super-quick Mango Curry

Sweet & Tangy Vegan Buddha Bowl

Cheesy & crispy Broccoli Cheese Casserole

Super-speedy Ricotta Bake

Quick and easy 21 Vegetarian Dinner Ideas

So healthy and crispy Tortilla Pizza

Healthy and delicious Easy Stuffed Bell Peppers in Mediterranean Tomato Sauce

Nutrition

Nutrition Facts

Crispy Potato Lentil Buddha Bowl

Amount per Serving

Calories

478

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

7

g

Cholesterol

 

3

mg

1

%

Sodium

 

807

mg

35

%

Potassium

 

1497

mg

43

%

Carbohydrates

 

73

g

24

%

Fiber

 

20

g

83

%

Sugar

 

12

g

13

%

Protein

 

22

g

44

%

Vitamin A

 

582

IU

12

%

Vitamin C

 

43

mg

52

%

Calcium

 

140

mg

14

%

Iron

 

6

mg

33

%

* Percent Daily Values are based on a 2000 calorie diet.

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