Recipe and Food Styling by Michelle Rabin Photo by Paul Buceta
There’s a reason Buddha bowls have become the latest Instagram obsession. Also called hippie bowls, macro bowls, and yoga bowls, these photo-worthy creations are edible works of art. We love them so much, we created our own combination that’s as powerfully nutritious as it is visually stunning. Just remember to snap a pic before you dig in.
Prep time: 20 minutes • Total time: 45 minutes • Makes 2 servings
Cilantro and Mint Pesto:
• 1 cup loosely packed mint
• ½ cup loosely packed cilantro
• 3 Tbsp cashews
• ¼ cup extra virgin olive oil
• ¼ tsp salt
• 1 sweet potato
• 1 Tbsp coconut oil
• 2 tsp ground cumin
• ½ tsp ground coriander
• 2 cups shaved fennel
• 1 Tbsp extra virgin olive oil
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 1 cup Puy lentils, cooked
• ¼ cup pomegranate seeds
• ¼ cup shredded coconut, toasted
• 2 Tbsp cashews
1. Combine ingredients for pesto in food processor, pulse until smooth green pesto forms. Add more oil if pesto is too thick.
2. Preheat oven to 400°F. Cut sweet potato into 1-inch cubes and place on a baking sheet. Toss potatoes with coconut oil, cumin, and coriander, and bake until roasted and tender, about 20 minutes, shaking the pan halfway through.
3. Place fennel in a bowl and toss with olive oil, lemon juice, and zest. Season with a pinch of salt. Let stand for 10 minutes.
4. Divide lentils, fennel, and roasted sweet potatoes between two bowls. Then divide pomegranate, coconut, and cashews to garnish. Drizzle with Mint and Cilantro Pesto.