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Alchemy is all about sharing tasty, exciting, beautiful, experimental and, most importantly, healthy food and drink ideas and recipes. We experiment with recipes that combine some of the most nutrient dense foods with other flavourful ingredients.

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Lentil Buddha Bowl by alchemy.eats

  • Prep Time

    25 Minute

  • Cooking Time

    1 Hour

  • Serving


  • Vegan
  • South Asian
  • Main course

The dish made from Laila Red Split Lentils and served alongside Laila Basmati Rice is packed with flavours and perfect for warming you up during the cold month of January. The recipe and method is in the video.


  1. Start preparing Laila Red Split Lentils by heating in water. Once the water has reduced, stir the mixture but do not overcook.
  2. Cut sweet potatoes and lay them out on a baking tray with greaseproof paper. Add spices and oil and cook in the oven for 30 minutes at 180C. Turn the potatoes after 15 minutes.
  3. Prepare vegetables and fry in oil lightly for 2-3 minutes. Then add and mix all the spices.
  4. Pour in the coconut milk and cook for another 5 minutes. Finally add your cooked lentils then leave the dish aside.
  5. Prepare Laila Basmati Rice combining rice and water. Cook for around 20 minutes or until rice is fluffy.
  6. Now you can prepare your other bowl items. We used fried cherry tomatoes, red cabbage, and parsley.
  7. Assemble your bowl and enjoy warm.


  • 1 1/2 cups Laila Red Split Lentils
  • 1 cup Laila Basmati Rice
  • 1 can Laila Coconut Milk
  • 4 cups water
  • 1 tbsp avocado oil (or other cooking oil)
  • 2 shallots (diced)
  • 4 cloves garlic (chopped)
  • 3 tbsp fresh ginger (chopped)
  • 3/4 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 2 tbsp lemon juice
  • Parsley (chopped for garnish)
  • 1 1/2 cups of water
  • 4 sweet potatoes (cut into quarters)
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp avocado oil (or other cooking oils)
  • 200g cherry tomatoes (halved and lightly fried)
  • avocado (sliced)
  • 50g red cabbage (thinly sliced)