Sweet Potato & Lentil Buddha Bowl

• 1 tablespoons coconut or grapeseed oil
• 2 medium sweet potatoes, cubed
• 2 medium heads of broccoli
• 1 cup black rice
• 2 1/2 cups water (for rice)
• 1 tablespoons chana masala, or another curry powder
• 1 tablespoon minced ginger
• 1 leek, chopped
• 1 cup red lentils, picked through and rinsed
• 3 cups water (for lentils)
• 1 bunch cilantro, washed thoroughly. don't discard the stems
• 3/4 cup toasted almonds
• 1/2 teaspoon sea salt
• 2 limes
• 2 tablespoon water (to thin pesto)
• 1 tablespoon Sriracha, for serving

1. Heat oven to 375u0b0.
2. Pour the rice and water, along with a pinch of salt, into a saucepan and bring to a boil.
3. Reduce heat to medium-low and cover (keeping lid ajar). Cook until tender; about 30 minutes.
4. Toss the cubed sweet potatoes and broccoli (separately) with about 1/2 tbsp oil.
5. Spread evenly on 1-2 baking sheets and roast until tender, about 35 minutes (maybe 30 for the broccoli).
6. In a large pot melt the remaining oil over medium heat.
7. When the oil is hot, add the chana masala to toast for 10 seconds.
8. Stir in the ginger and leeks, along with a pinch of sea salt. Continuing to stir until they cook down a bit.
9. Stir in the red lentils and water. Raise gas to high heat.
10. Cover, and bring to a boil. Reduce heat to medium, and simmer with lid ajar until for about 20 minutes.
11. While the rice, veggies, and lentils are cooking, make your cilantro pesto.
12. Place the cilantro, almonds, 1/2 tsp sea salt, lime juice, and 2 tbsp water in a food processor and blend until smooth.
13. Serve all of the ingredient together in a bowl, and finish off with a drizzle of Sriracha.

coconut, sweet potatoes, broccoli, black rice, water, chana masala, ginger, red lentils, water, cilantro, almonds, salt, limes, water, sriracha

Taken from www.epicurious.com/recipes/member/views/sweet-potato-lentil-buddha-bowl-56d5ee86f374b17106225c3d (may not work)