Curried Lentil Sweet Potato Bowl
Ingredients
Lentils
-
1
batch
Coconut Curried Golden Lentils
Sweet Potatoes
-
1
large
sweet potato (cut into rounds or small wedges)
-
2
Tbsp
coconut or avocado oil
-
¼
tsp
sea salt
Cauliflower Rice
-
1
head
cauliflower (grated into 'rice')
-
1
Tbsp
oil or water
-
1
pinch
sea salt
-
½
tsp
curry powder (optional)
Kale
-
1
bundle
organic kale or collard greens (chopped)
For Serving (optional)
-
1
batch
Cilantro Chutney
-
to taste
thinly sliced red cabbage
-
to taste
fresh cilantro
-
to taste
lime wedges
Instructions
- Prepare a batch of Coconut Curried Golden Lentils separately.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes with oil and salt, then bake for 20-25 minutes until tender and slightly browned.
- Prepare cauliflower rice by heating a skillet, adding oil or water, cauliflower rice, salt, and optional curry powder. Sauté for 3-5 minutes.
- Steam kale in a pot with boiling water for 2-3 minutes until wilted and bright green.
- Prep any remaining serving items like chutney, sliced cabbage, or cilantro.
- Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and serve fresh.
Nutrition Facts (estimated)
Servings
4
Calories
512
Total fat
15.2g
Total carbohydrates
74.4g
Total protein
23.9g
Sodium
561mg
Cholesterol
0mg
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