Crispy Potato Buddha Bowl – Lunch in four easy steps
HurryTheFoodUp is reader-powered. If you click through using links on our site we may earn a small commission at no cost to you.
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.
For the salad
- 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.
- 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
- 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
- Stir in the sour cream together with parsley and water, salt to taste.½ cup low fat Greek yogurt, 1 tsp parsley, dried, 2 tbsp water, Salt to taste
- That's it. Assemble everything on a plate and 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
- Simple Comfort Food Manchester Jacket Potato