Preheat your oven to 200°C (400°F). Toss the sweet potato cubes and trimmed asparagus spears with olive oil, salt, and pepper on a baking tray. Roast for 20-25 minutes, or until tender and slightly caramelized.

While the veggies roast, cook the red lentils and buckwheat separately according to package instructions. Red lentils usually take about 15-20 minutes to become tender; buckwheat takes about 10-15 minutes. Drain any excess water.

If using onion and garlic, sauté the chopped onion in a small pan with a little oil over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

In the pan with the onion and garlic (if used), add the cooked lentils and buckwheat. Stir in the coconut milk, salt, and pepper. Let it simmer gently for 5-7 minutes, allowing the flavors to combine and the sauce to thicken slightly.

Prepare the fresh salad components: In a bowl, combine the chopped lettuce, diced cucumber, and diced tomatoes.

To assemble your power bowl, spoon the warm lentil and buckwheat mixture into bowls. Top with the roasted sweet potatoes and asparagus.

Add a generous scoop of the fresh lettuce, cucumber, and tomato salad. Sprinkle the crumbled cheese over everything.

Garnish with fresh herbs if using, and serve immediately. Enjoy your nutrient-packed bowl!