40 minutes or less *

*Bake sweet potato ahead of time and cut prep time down to less than 25 minutes

What You’ll Need:

For the bowl:

½ c uncooked whole (not split) lentils

½ c uncooked quinoa

1 sweet potato

½ bunch (3-4) radishes, sliced into matchsticks

1 small bulb fennel, sliced thin

3/4 (5-7oz) bag baby salad greens, any variety

For the dressing:

4 cloves garlic

¼ c olive oil

½ tsp sea salt

Juice of 1 lemon

1 Tbsp tahini

1 Tbsp PURE maple syrup

Preheat oven to 350*

Pierce potato with a fork. Rub with olive oil and sea salt. Bake for 30-40 minutes.

While potato bakes, combine lentils & quinoa with 1 ½ c salted water & a drizzle of olive oil. Bring to a boil, & simmer until the water is absorbed. (About 15 minutes).

Prepare dressing by combining all ingredients in a food processor or blender until smooth.

Choose 2 big-ol bowls to build your Buddhas, dividing prepared ingredients equally into each dish. Dive in be so happy!

Serves 2.