Sweet Potato, Garbanzo, & Red Lentil Buddha Bowl

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Sweet Potato, Garbanzo, & Red Lentil Buddha Bowl
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:10
1 Rating
5

Nourishing bowl of plant based goodness featuring red lentils and sweet potatoes topped with crunchy pumpkin seeds.

Ingredients

  • 1 tbsp olive oil
  • 1-½ cups (1 medium) onion, diced
  • 2 tsp (4 cloves) garlic, minced
  • Southwest Fiesta blend
  • 1/2 cup red lentils, rinsed
  • 14oz can garbanzo beans, drained
  • 4 cups (12oz) sweet potato, peeled ½” diced
  • 14oz can diced tomatoes
  • 1 cup water
  • For serving: 3 cups cooked rice, sliced avocado, pumpkin seeds, cilantro, lime wedges

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet; cook the onions and garlic for 2 minutes; transfer to cooker. 2) Stir in the Southwest Fiesta blend, lentils, garbanzo beans, sweet potato, diced tomatoes & water. 3) Cover and cook on LOW: 8 hours or HIGH: 3 hours.
  2. Pressure Cook: 1) Heat the oil on sauté function; cook the onions and garlic for 2 minutes; transfer to cooker. 2) Stir in the Southwest Fiesta blend, lentils, garbanzo beans, sweet potato, diced tomatoes & water. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 6 minutes. 4) Vent with Quick Pressure Release.

Tips

Switch out the rice for another high fiber grain such as quinoa or whole grain couscous.