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Serves
4
Prep
20
mins
Cooking
60
mins
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Buddha Bowl with Spiced Lentils & Sweet Potato

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Directions
Step 1

Prepare and cook lentils according to on-pack directions. Drain.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Ingredients
  • 3/4 cup McKenzie's Whole Green Lentils, prepared & rinsed
  • 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

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Related Products


  • McKenzie's Whole Green Lentils 375g

  • McKenzie's Mixed Spice 40g

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