Packed full of nutritional goodness this Grilled Sweet Potato, Lentil and Kale Buddha Bowl is filling and satisfying too! Massaged kale is saddled up next to grilled sweet potato planks, avocado, cooked lentils, juicy red seedless grapes and crispy, roasted chick peas. I drizzle the whole thing with a vibrant 4-ingredient dressing!
1bunch lacinato kaleleaves stripped and coarsely chopped
2large sweet potatoeswashed, dried and sliced into planks
red seedless grapes
2avocadohalved, peeled and sliced
1recipe of roasted chickpeas
chia seedsfor serving
fresh cilantrofor serving
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.