The Pioneer Woman Tasty Kitchen
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Grilled Sweet Potato, Lentil and Kale Buddha Bowl

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Level: Easy

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Description

Packed full of nutritional goodness this Grilled Sweet Potato, Lentil and Kale Buddha Bowl is deliciously filling and satisfying. Massaged kale is saddled up next to grilled sweet potato planks, sliced avocado, cooked lentils, juicy red seedless grapes and crispy, roasted chick peas. Topped with chia seeds, fresh cilantro and then the whole bowl is drizzled with a vibrant 4-ingredient golden almond dressing!

Ingredients

  • FOR THE GOLDEN ALMOND BUTTER DRESSING:
  • ¼ cups Smooth Almond Butter
  • 1 teaspoon Ground Turmeric
  • ½ teaspoons Kosher Salt
  • 2 Tablespoons Fresh Lemon Juice
  • 2 teaspoons Honey
  • 1 teaspoon Olive Oil
  • 2 Tablespoons To 4 Tablespoon Water
  • FOR THE BUDDHA BOWL:
  • 1 bunch Kale, Leaves Stripped And Coarsely Chopped
  • Olive Oil, As Needed
  • 2 whole Sweet Potatoes, Washed, Dried And Sliced Into Planks
  • 1 bunch (large Bunch) Seedless Red Grapes
  • 2 whole Avocados, Halved, Peeled And Sliced
  • 1 cup Cooked Lentils
  • 1 whole Recipe For Roasted Chickpeas (See My Recipe Box)
  • 2 Tablespoons Chia Seeds, For Serving
  • ¼ cans Cilantro Leaves For Serving

Preparation

In a small bowl measure and add in the almond butter, turmeric, kosher salt, lemon juice, honey and olive oil. Whisk to combine and thin out with 2 to 4 tablespoons water. Pour dressing into a jar and set off to the side.

Preheat your grill to medium. Toss the sweet potato plank with olive oil and a few pinches of kosher salt. Place onto the grill, close the lid and grill for 4 to 6 minutes or until grill marks form. Turn and repeat until the sweet potatoes are fork tender.

Meanwhile, add the chopped kale to a medium bowl, drizzle with a tablespoon of olive oil and 1/2 teaspoon of kosher salt. Massage the kale with your clean hands and divide on to plates or in large bowls.

Arrange the massaged kale, grilled sweet potato planks, half an avocado (per plate), red grapes, lentils and roasted chickpeas. Season with a little salt and pepper and then garnish with chia seeds, cilantro leaves and drizzle with the golden almond butter dressing.

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