Fall Nourish Bowl
 
Prep time
Cook time
Total time
 
Fall Nourish Bowl - Curried Cauliflower, Lentils and Basmati Rice cradle a refreshing Carrot Slaw with cilantro, scallions and a Turmeric Dressing. Vegan and Gluten Free!
Author:
Recipe type: Main
Cuisine: Vegan and Gluten Free
Serves: 2
Ingredients
  • ½ cup dry lentils ( or 1½ cups cooked)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ cup brown basmati rice ( or 1 ½ cups cooked)
  • ½ cauliflower- cut into florets
  • ¼ onion, sliced - optional
  • 1-2 tablespoons olive oil
  • ½ teaspoon salt
  • 2 teaspoons curry powder
  • 1 ½ cups grated carrots
  • 1-2 tablespoon chopped cilantro
  • 2 scallions thinly sliced
  • Handful baby kale, spinach or arugula
  • -----------
  • Dressing:
  • 1 tablespoon oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoons maple syrup
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cracked pepper
  • pinch cayenne
  • --------
  • Garnish: Sprouts, sunflower or pumpkin seeds,
Instructions
  1. Pre heat Oven to 425F
  2. Cook rice and lentils according to directions, in separate pots on the stove.
  3. Cut cauliflower into small florets. Slice onion thinly. Place on baking sheet, toss with olive oil, salt and curry powder. Place in the oven to roast 25-30 minutes or until fork tender.
  4. Grate carrot and toss with cilantro & scallions.
  5. Stir dressing ingredients together in a bowl.
  6. When lentils are done, add cumin and coriander season with salt and drizzle of olive oil.
  7. Season rice with salt and pepper.
  8. Assemble Bowls.
  9. Divide warm lentils, rice and cauliflower. Add greens or kale. Top with slaw and optional sprouts.
  10. Spoon Dressing over top. Add sprouts or seeds.
Recipe by Feasting At Home at http://www.feastingathome.com/fall-nourish-bowl/