Name: Sweet Potato, Garbanzo, & Red Lentil Buddha Bowl
Prep time: 10 min
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; 14 oz 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

All recipes

Zen of Slow Cooking

Servings:

4-6

Prep time:

00:10

17 Ratings

3.59

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
14 oz 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

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.
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.