Go Back
+ servings
The Buddha bowl is served with cucumber salad on the table on a plates with towel, salt and sauce #vegetable broth #brown lentils | hurrythefoodup.com

Crispy Potato Lentil Buddha Bowl

Course: Dinner, Salad
Cuisine: Vegetarian
Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: 507kcal
Print Recipe


For the potatoes

For the salad

For the sauce



  • Dice the onion and add to a little pot with olive oil on medium heat. Cook for about 3 minutes until translucent.
  • Pour in the rinsed lentils. Add the vegetable broth and tomato paste. Stir a little, then lid on top.
  • 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,
  • Coat them lightly with olive oil and salt. Off they go into the oven for 30 minutes
  • After 15 minutes give the potatoes a good stir, so they roast evenly. Now is the time to add the thyme too.

Cucumber Salad

  • Slice the cucumber and finely dice the onion.
  • Throw both into a bowl together with olive oil, balsamic vinegar and salt. Give it a good stir.


  • Stir in the sour cream together with parsley and water.
  • That's it. Assemble everything on a plate and enjoy!



Calories: 507kcal | Carbohydrates: 81g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 590mg | Potassium: 1772mg | Fiber: 18g | Sugar: 11g | Vitamin A: 718IU | Vitamin C: 65mg | Calcium: 125mg | Iron: 5mg