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

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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!
Course buddha bowls
Cuisine American
Keyword almond butter, avocado, buddha bowl, chickpeas, grapes, grilled, kale, sweet potato, turmeric
Prep Time 30 mins
Cook Time 10 mins
Additional Time 20 mins
Total Time 1 hr
Servings 4 bowls
Calories 436
Author Laurie McNamara



  • 1/4 cup almond butter
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1 teaspoon olive oil
  • 2 to 4 tablespoons water


  • 1 bunch lacinato kale leaves stripped and coarsely chopped
  • olive oil
  • kosher salt
  • 2 large sweet potatoes washed, dried and sliced into planks
  • red seedless grapes
  • 2 avocado halved, peeled and sliced
  • 1 cup cooked lentils
  • 1 recipe of roasted chickpeas
  • chia seeds for serving
  • fresh cilantro for 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.


Serving: 1bowl | Calories: 436kcal | Carbohydrates: 48g | Protein: 12g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 364mg | Potassium: 1204mg | Fiber: 16g | Sugar: 10g | Vitamin A: 16457IU | Vitamin C: 20mg | Calcium: 116mg | Iron: 4mg