Sweet Potato & Cauliflower Lentil Bowl

Name: Sweet Potato & Cauliflower Lentil Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 1 large sweet potato, skin left on, scrubbed and cut into medium chunks; 1 cauliflower, cut into large florets, stalk diced; 1 tbsp garam masala; 3 tbsp groundnut oil; 2 garlic cloves, minced; 200g puy lentils; thumb-sized piece ginger, grated; 1 tsp Dijon mustard; 1 1/2 limes, juiced; 2 carrots, grated; 1/4 red cabbage, shredded; 1/2 small pack coriander, chopped.

A hearty and nutritious bowl featuring roasted sweet potatoes, cauliflower, and puy lentils, seasoned with garam masala and fresh herbs. Perfect for a satisfying vegan meal.

Allergens: none declared by this recipe.

Details

Author: CuisineSavvy
Cuisine: Indian
Course: Main Course
Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Diet: Vegan
Categories:#Vegan #Gluten-Free #High-Fiber #Healthy

Nutritional Values

This dish is high in fiber and protein, with a rich blend of vegetables and spices. The use of groundnut oil adds healthy fats, while the lentils provide a good source of plant-based protein and iron.

Nutrient	Amount	% Daily Value
Calories	360 kcal	--
Total Fat	14 g	18%
Saturated Fat	2 g	10%
Sodium	150 mg	7%
Dietary Fiber	10 g	36%
Total Sugars	8 g	--
Protein	12 g	24%

Instructions

Preheat the oven to 200C (400F). Toss the sweet potato and cauliflower with 2 tbsp of groundnut oil and garam masala. Spread on a baking sheet and roast for 25-30 minutes until tender.
In a large pot, heat the remaining oil over medium heat. Add garlic and ginger, sauté until fragrant.
Add the puy lentils and 500ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
Stir in the Dijon mustard, lime juice, carrots, red cabbage, and roasted vegetables. Cook for an additional 5 minutes.
Garnish with chopped coriander and serve hot.

Sweet Potato & Cauliflower Lentil Bowl

A hearty and nutritious bowl featuring roasted sweet potatoes, cauliflower, and puy lentils, seasoned with garam masala and fresh herbs. Perfect for a satisfying vegan meal.

Ingredients
[ ] 1 large sweet potato, skin left on, scrubbed and cut into medium chunks
[ ] 1 cauliflower, cut into large florets, stalk diced
[ ] 1 tbsp garam masala
[ ] 3 tbsp groundnut oil
[ ] 2 garlic cloves, minced
[ ] 200g puy lentils
[ ] thumb-sized piece ginger, grated
[ ] 1 tsp Dijon mustard
[ ] 1 1/2 limes, juiced
[ ] 2 carrots, grated
[ ] 1/4 red cabbage, shredded
[ ] 1/2 small pack coriander, chopped.

Instructions
[ ] 1. Preheat the oven to 200C (400F). Toss the sweet potato and cauliflower with 2 tbsp of groundnut oil and garam masala. Spread on a baking sheet and roast for 25-30 minutes until tender.
[ ] 2. In a large pot, heat the remaining oil over medium heat. Add garlic and ginger, sauté until fragrant.
[ ] 3. Add the puy lentils and 500ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
[ ] 4. Stir in the Dijon mustard, lime juice, carrots, red cabbage, and roasted vegetables. Cook for an additional 5 minutes.
[ ] 5. Garnish with chopped coriander and serve hot.

https://www.cuisinesavvy.com/recipe/sweet-potato-cauliflower-lentil-bowl

External Recipes

Sweet Potato & Cauliflower Lentil Bowl (Health Score: 85)

HealthScore: 85

The health score reflects the high fiber and protein content, along with the use of whole, unprocessed ingredients. The dish is balanced with healthy fats and a variety of vegetables, making it a nutritious option.