This sprouted lentil vegan Buddha bowl is hearty and flavourful with roasted vegetables and a creamy beet and tahini sauce. Easy to make and packed with the nutritional goodness of sprouted lentils, this vegan Buddha bowl is budget friendly at only $1.67 a serving!
Sprouted lentils are my new favourite thing. Not only are lentils super easy to sprout (and fun to watch!) but they’re also extremely cheap. Since they triple in volume as they sprout, you can get a huge jar of sprouts for around about $0.30 worth of lentils. Compare that to those little containers of alfalfa sprouts at the supermarket!
This vegan Buddha bowl uses deliciously sweet roasted vegetables and crisp fresh radishes on a bed of sprouted lentils and barley.
As with any Buddha bowl, feel free to change up the vegetables according to what you have lurking the the back of your fridge and use your favourite grain instead of barley (although if barley isn’t already your favourite grain it should be!!!)
I know not everyone is a fan of beets, although they really are much better when they’re roasted rather than out of a can so I encourage you to give them a try.
If you really don’t like them, you can replace the beet-tahini sauce in this recipe with my sesame-ginger sauce or date-tahini sauce. Some kind of a cilantro-lime sauce would also be great with this vegan Buddha bowl, I don’t have a recipe for that but I’m sure you can find a good one on Google!
Got leftovers? Use them in these recipes:
Beets and radishes: Baked Beet Falafel Vegan Quinoa Bowl
Carrots and tahini: Sesame-Ginger Forbidden Rice Bowl
Sprouted lentils: Sprouted Lentil Vegan Hummus Wrap
Sprouted Lentil Vegan Buddha Bowl
- 2 medium beets peeled - $1.06
- 2 medium carrots peeled - $0.22
- ½ a red onion peeled - $0.16
- 25 green beans topped and tailed - $0.32
- 2 teaspoons olive oil - $0.08
- ½ cup (115 grams) barley rinsed (or sub another grain) - $0.54
- 2 cups (475 ml) water, divided - $0.00
- 2 cups (180 grams) sprouted lentils - $0.15
- 1 teaspoon salt divided - $0.03
- 3 tablespoons tahini - $0.44
- 1 ½ teaspoons red wine vinegar - $0.05
- 1 clove of garlic - $0.03
- 2 radishes thinly sliced - $0.10
- 2 slices of lemon for serving -$0.12
- A few grinds of pepper for serving - $0.04
- reheat the oven to 200°C (400°F).
- Cut the beets, carrots and red onion into more or less equal-sized chunks. Slice the green beans in two. Drizzle the vegetables with 2 teaspoons of oil and toss. Arrange on a baking sheet. I like to put the beets in a separate dish just in case they need a couple more minutes to roast. Roast the vegetables for 30-40 minutes or until tender.
- Meanwhile prepare the barley. Place the barley and 1 ½ cups (355 ml) of water in a small pan and bring to a boil. Reduce the heat to low and cover. Cook for 30 minutes or until tender. If there is any water remaining in the pot simply drain it off. Allow the barley to cool slightly then mix it with the sprouted lentils and ½ teaspoon of salt.
- Once the beets are roasted and cooled enough to touch, prepare the sauce. Combine 120 grams (4 oz) of the beets (about ½ a cup of beets) with the remaining ½ cup (120 ml) of water, ½ teaspoon of salt, the tahini, vinegar and garlic in a blender or food processor. Process until smooth.
- Make the bowls by dividing the barley-lentil mix between two bowls and topping with the roasted vegetables, sliced radishes, lemon slices and a few grinds of pepper. Serve the beet sauce on the side.
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