Welcome to 2020, my friends!
Running a healthy food blog has its perks. At the start of the year many people seek clean, nourishing recipes to recover from holiday indulgence. While I love creating desserts and festive treats, sharing meals that are both delicious and good for you is what I enjoy most.
Today’s recipe is a chipotle lentil sweet potato Buddha bowl packed with vegetables, fiber, plant protein, healthy fats, and bold flavor. It’s hearty and satisfying—definitely not just a salad—and best of all, it takes only 40 minutes to make.
Tender lentils simmer with fire-roasted tomatoes and smoky spices while chopped spinach and cilantro are stirred in at the end to wilt into the lentils. Sweet potatoes and cauliflower are roasted with the same smoky seasonings until lightly charred and tender. A chipotle-tahini dressing, made with a chili in adobo, lime, and a touch of sweetener, brings smokiness, tang, and creaminess to the bowl. Finish with ripe avocado, fresh cilantro, and crumbled cotija if you’re not keeping it vegan for a balanced, flavorful meal.
If that description doesn’t sell it, the recipe is husband-approved. Leftovers were reheated and the sauce finished off, so clearly we had to make extra dressing. That smoky, tangy, slightly sweet and spicy dressing ties everything together—sauce lovers, you’ll understand.
The dressing becomes smooth and creamy with the tahini and adobo pepper—tempting enough to lick the spoon. The bowls require only two pans and a food processor, with a little multitasking while the lentils simmer and vegetables roast. It’s an easy weeknight dinner.
These Buddha bowls are naturally gluten free and easily adapted to be vegan and dairy free—use vegetable broth, swap maple syrup or agave for honey, and omit the cheese. Lentils provide a complete plant-based protein when paired with grains or a variety of vegetables, while the fiber from lentils and sweet potato keeps you full longer. Avocado and tahini add satisfying healthy fats.
What you get is a balanced bowl of smoky and sweet flavors with a hint of heat, tender lentils, roasted cauliflower, caramelized sweet potatoes, and creamy avocado. That combination is the essence of a Buddha bowl: a harmonious mix of nourishing ingredients so every bite delivers variety and satisfaction.
Want to try another buddha bowl?
- Brussels sprouts and eggplant buddha bowl
Here are more vegan meals you will love:
- Curried cauliflower tacos with crispy tofu and curry sauce
- Instant Pot creamy lentil curry
- Mushroom cauliflower risotto with crispy tofu
Did you make this recipe? The biggest way to say thank you is by leaving a comment below along with a star rating – this helps the recipe rank higher in search and I love hearing from you!
Chipotle Lentil Sweet Potato Buddha Bowl
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- Author: Emily
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 4 to 5
Category: entree, dinner, lunch, bowls, healthy, easy
Method: roast, boil
Cuisine: gluten free, vegan, dairy free, vegetarian, superfood
Description
Packed with healthy ingredients that are bursting with flavor, this lentil sweet potato Buddha bowl is the perfect vegan entrée any day of the week.
Ingredients
Units
Scale
Lentils
- 1 cup green or brown lentils
- 1 cup low sodium vegetable or chicken broth (or water)
- 1 (15-ounce) can fire roasted tomatoes
- 2 cups packed spinach, chopped
- 1/2 cup cilantro, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
Veggies for the bowl
- 2 medium sweet potatoes, peeled and cubed
- 1 head of cauliflower, cut into florets
- 2 teaspoons smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt and 1/2 teaspoon pepper
- 1 to 2 tablespoons olive oil or avocado oil
Smoky dressing
- 1/3 cup tahini paste
- 1 garlic clove (or 1/2 teaspoon garlic powder)
- 1 chili pepper in adobo sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Juice of 1 1/2 to 2 limes
- 2 tablespoons honey (or agave/maple for vegan)
- 2 to 3 tablespoons water to thin
Optional toppings:
- Avocado
- Lime wedges
- Fresh cilantro leaves
- Crumbled cotija cheese (optional)
Instructions
- Prepare: Preheat oven to 400°F. Chop the vegetables so they’re ready to roast.
- Cook the lentils: Combine lentils, broth, and the can of fire-roasted tomatoes in a large pot. Cover and bring to a boil, then reduce to a simmer and cook covered for 20–25 minutes, stirring occasionally, until lentils are tender but not mushy. Add 1/4–1/2 cup more broth if they dry out too much.
- Roast the veggies: On a large sheet pan toss sweet potatoes and cauliflower with smoked paprika, cumin, salt, pepper, and oil. Spread in an even layer and roast 15–20 minutes until fork-tender and slightly charred. Keep warm in the oven if finished early.
- Finish the lentils: Stir smoked paprika, garlic powder, salt, cumin, and black pepper into the cooked lentils. Add chopped spinach and cilantro, cover, and let residual heat wilt the greens. Taste and adjust seasoning, then keep the lentils warm with the lid on.
- Make the smoky dressing: In a food processor combine tahini, garlic (or garlic powder), the adobo pepper, smoked paprika, cumin, salt, lime juice, and honey (or agave/maple). Pulse until smooth and the pepper is pureed. Add 2–3 tablespoons water to reach a pourable consistency.
- Assemble the bowls: Divide lentils among bowls, top with roasted sweet potatoes and cauliflower, and add optional toppings: sliced avocado, lime wedges, cilantro, and cotija if using. Drizzle with dressing and serve immediately.
Notes
Vegan: Use vegetable broth, replace honey with maple syrup or agave, and omit cotija to keep the bowls fully vegan.