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Crispy Potato Buddha Bowl – Lunch in four easy steps

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The Buddha bowl is served with cucumber salad on the table on a plate with tea towel, salt and sauce #vegetable broth #brown lentils | hurrythefoodup.com

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!

The Crispy Potato Lentil Buddha Bowl ingredients are on the chopping board - lentils, vegetable stock, tomato paste, onion, potatoes, cucumber, sour cream #balsamic vinegar #salt | hurrythefoodup.com

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.

The dish with cucumber salad are on the table on a plate with fork, towel, salt and sauce #potatoes #tomato paste | hurrythefoodup.com

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
4.82 from 11 votes
Four easy steps to a delicious and nutritious crispy, crunchy potato lunch. Make your colleagues jealous!
Cuisine:Vegetarian
Diet: egg-free, gluten-free
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Servings:2 servings
Calories:491kcal
Author: Hauke

Ingredients

For the potatoes

For the salad

For the sauce

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 low fat Greek yogurt, 1 tsp parsley, dried, 2 tbsp water, Salt to taste
  • That's it. Assemble everything on a plate and enjoy!
    The dish with cucumber salad are on the table on a plate with fork, towel, salt and sauce #potatoes #tomato paste | hurrythefoodup.com

NOTES

Tip: 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:

Nutrition

Nutrition Facts
Crispy Potato Lentil Buddha Bowl
Amount per Serving
Calories
491
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
3
mg
1
%
Sodium
 
813
mg
35
%
Potassium
 
1428
mg
41
%
Carbohydrates
 
74
g
25
%
Fiber
 
20
g
83
%
Sugar
 
12
g
13
%
Protein
 
23
g
46
%
Vitamin A
 
610
IU
12
%
Vitamin C
 
43
mg
52
%
Calcium
 
151
mg
15
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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Recipe Rating




6 comments
  1. Just wanted to say thanks!

    1. Hey Ginny, we really appreciate this! 🙂

  2. 5 stars
    This is awesome, thank you.

    1. Happy you enjoyed this one, Egbert!!

  3. Seems like a meal I would love but do you have any ideas for vegan sour cream substitutes? I’m not vegan yet but I try to replace stuff whenever I can.

    1. Hi! How about a soy (or similar vegan yogurt)? I think that would still work really well 🙂