Buddha bowl with mango sauce

 The sauce is wonderful and makes this dish.

Ingredients 

Brown rice (the amount you desire- brown basmati rice great)

One cooked sweet potato (or amount you desire)

One yellow onion 

One green bell pepper 

3/4 cup uncooked green or brown lentils

Green string beans (frozen) and chopped fresh cauliflower 

Raw cashews if desired 

Optional vegetable broth 

For mango sauce:

1/2 cup canned coconut milk

1 mango chopped (without peel or pit 🤪)

1/4 tsp ground ginger 

1/4 tsp  ground coriander 

1/4 tsp ground cardamom 

1/4 tsp ground turmeric 

Instructions:

Cook rice . Cook the lentils with 3 tablespoons of onion. For more flavor you can cook them in vegetable broth if desired. Just follow package directions for times and amounts.Microwave your sweet potato and slice. I cook the string beans and cauliflower in one pot after bringing water to boil for about 8 minutes until just done.

Meanwhile sauté the rest of the onion and the bell pepper.

When everything is ready take the sauce ingredients and blend. 

Assemble your bowls with rice on the bottom, topped with lentils and arranging the vegetables however you desire them and dribble with the sauce.

You can add cashews if desired and cilantro and parsley if desired.

NOTE: to make this easier I often cook the rice and lentils earlier in the day and just microwave them at supper.

The sauce makes enough for 3 or 4 bowls depending on how generous you are being.