Oriental Buddha Bowl

Ingredients for 2 servings:

• 2 bell peppers
• 1 head of broccoli
• 1 sweet potato(s)
• 1 onion(s)
• ½ cup lentils, approx. 100 ml
• 1 garlic bulb(s)
• 4 tbsp olive oil
• 3 tbsp lemon juice
• ½ tsp maple syrup
• salt and pepper
• 2 tbsp dates, quartered
• 2 tbsp almond slivers
• salt and pepper
• chili flakes
• Ras el Hanout

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan, with roasted vegetables, dates and almond slivers

Cut the root off the garlic bulb and wrap the garlic in aluminum foil. Place the garlic on a baking tray, place it in the oven, and preheat the oven to 200°C (top/bottom heat). Cook the lentils in plenty of salted water for about 30 minutes, until tender. Chop the sweet potato and all the vegetables except the onion and toss them one after the other in a bowl with oil, salt, pepper, chili flakes, and a pinch of ras el hanout to coat all the pieces with oil and spices. Halve the onion and slice. Once the oven is hot, add the vegetables in rows to the baking tray, keeping the sweet potatoes next to each other and not overlapping. Sprinkle the onions over the sweet potatoes. Bake the vegetables for 20-30 minutes, until tender and lightly browned. Squeeze the garlic cloves out and mix with the remaining ingredients to make a dressing. Season to taste with salt and pepper. Arrange the vegetables and lentils in 2 bowls, garnish with dates and almond slivers and serve with the dressing.