Grilled Sweet Potato, Lentil and Kale Buddha Bowl with Golden Almond Butter Dressing

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 dressing!

I am currently writing this post while enjoying what is quite possible the best lunch I’ve had all year. Now this had me thinking, I really don’t put much effort in to my lunches lately. The day usually gets away from and me and somehow lunch always gets forgotten about. Sometimes I do pile turkey, lettuce and sharp cheddar cheese on an everything sandwich thin or have a bowl of cereal. If I’m on the go, I’ll skip right on over lunch and grab some Chex mix to hold me over. Why even lie about it?

This recipe came to me in the student pick-up line at Haileigh’s high school parking lot. Which is probably the weirdest spot yet to date but it was a skip-lunch-kind-of-day and I was sitting there starving. Much like grocery shopping, thinking on an empty stomach can be dangerous. Or brilliant. But there I was plotting another healthy, nutritional and filling buddha bowl. It was a recipe that would have an array of jewel toned fruits, vegetables and leafy greens mixed in with cooked lentils, crispy roasted chickpeas and with a vibrant golden almond butter dressing. This is my life, I’m always daydreaming about food.

My dreams became reality today, creating what you see above– a Grilled Sweet Potato, Lentil and Kale Buddha Bowl with a golden almond butter dressing.

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