Buddha Bowl with Spiced Lentils & Sweet Potato
Directions
Prepare and cook lentils according to on-pack directions. Drain.
Pre-heat oven to 180C (160C fan-forced). Place sweet potatoes onto an oven tray and bake for approx. 1 hour until tender. Set aside.
Heat oil in a frying pan. Add onion and garlic, cooking for 3 minutes. Add spices and cook a further minute until fragrant. Stir in passata, lentils and water. Bring to a boil, then reduce to a simmer for 5 minutes. Stir in mint leaves and season to taste.
Heat the remaining 2 tablespoons of oil in a large frying pan. Add kale and cook whilst tossing for several minutes until slightly wilted and crispy. Drain on paper towel.
For serving, divide kale between serving bowls, top with a potato half or two small halves, lentil mixture and drizzle with yoghurt, feta, pomegranate, mint leaves and a squeeze of lime.
- 3/4 cup McKenzie's Australian Whole Green Lentils
- 4 small or 2 large sweet potatoes
- 2 tsp olive oil
- 1/2 onion, finely diced
- 2 garlic cloves, crushed
- 1/2 tsp McKenzie's Mixed Spice
- 1/4 tsp chilli powder
- 1/2 cup tomato passata
- 1/2 cup stock or water
- 2 tsp mint, finely sliced
- 2 tbs olive oil
- 4 cups coarsely torn kale leaves
- 50g feta, crumbled
- Yoghurt, mint leaves, pomegranate seeds and lime, for serving
