Kale Buddha bowl with raw kale, lentils, barley, cashews and pomegranate vinaigrette.


Kale Buddha bowl with lentils and pomegranate #gourmetproject #buddhabowl



Kale Buddha bowl

Course Salad
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project


  • 2 handfuls raw kale leaves stems removed
  • 4 scoops barley
  • 4 scoops pre-cooked lentils
  • ½-1 handful peeled cashews
  • 1 tablespoon olive oil
  • 1 pomegranate
  • 2 teaspoons pure honey
  • ½ rosemary sprig
  • 1 pinch salt


  1. Cook the barley, following package directions (usually 2 cups of water per 1 cup of cereal and a pinch of salt). Juice half the pomegranate and deseed the other half. Slightly crush the cashews.
  2. Place olive oil, pomegranate juice, salt, rosemary and honey in a small pot, heat and cook until desired consistency (I left if juicy to better season the bowl).
  3. Fill in two bowls with kale leaves, add the barley, lentils, pomegranate seeds and cashews. Season with the hot pomegranate and honey sauce and enjoy.

enjoy your healthy and yummy kale salad 😉