These Nourish Bowls are savory and delicious! Made with roasted curried cauliflower, lentils, brown rice, dark leafy greens, and a refreshing carrot slaw topped with turmeric dressing. Perfect for lunch or dinner. Vegan and Gluten Free.

Fall Nourish Bowl- Curried cauliflower, lentils, brown rice, kale and a refreshing Carrot Slaw topped with Turmeric vinaigrette. VEGAN & Gluten-free. | www.feastingathome.com

I’m pretty in love with these Nourish Bowls!  They are filled with so many good things- curried roasted cauliflower, lentils, dark leafy greens,  rice, and a crunchy Carrot Slaw with a light Turmeric Dressing drizzled over top. Soothing and nurturing, this wholesome vegan and gluten-free bowl is a  kind gift to give our bodies after all the holiday feasting.

If you haven’t noticed, we love Buddha Bowls! They are healthy, full of plants, vegan, and easy to prep ahead for the week! Here is a collection of our favorite Buddha bowls. This recipe makes 4 extra hearty bowls that will keep in the fridge for up to 4 days.

How to make Nourish Bowls

Preheat the oven and set the rice to cook on the stove- using this pasta cooking method. 

How to cook the fluffiest BASMATI RICE, the way they do in India! Flavorful light and fluffy! | #basmatirice #basmati #indianrice #indianrecipes

At the same time, cook the lentils, in ample salted water.

At the same time, roast the cauliflower. Cut ½ a cauliflower into florets.  Toss with olive oil, curry powder and salt.  Roast 30 minutes or until tender. Please roast on parchment paper not foil -as aluminum can leach into your food)  this is a very old photo.

fall-nourish-bowl-100

Make the carrot slaw. Grate carrots or purchase matchstick carrots and toss with cilantro and scallions.

Fall Nourish Bowl- Curried cauliflower, lentils, brown rice, kale and a refreshing Carrot Slaw topped with Turmeric vinaigrette. VEGAN & Gluten-free. | www.feastingathome.com

Make the turmeric dressing and assemble the bowls.

Fall Nourish Bowl- Curried cauliflower, lentils, brown rice, kale and a refreshing Carrot Slaw topped with Turmeric vinaigrette. VEGAN & Gluten-free. | www.feastingathome.com

Spoon the Turmeric Dressing over the top.

So healthy, so flavorful, so nourishing! Give this Nourish bowl a try and let us know what you think in the comments below!

I hope you are having the BEST week.

xoxo

Sylvia

More Favorite Buddha Bowls!

 

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Fall Nourish Bowl- Curried cauliflower, lentils, brown rice, kale and a refreshing Carrot Slaw topped with Turmeric vinaigrette. VEGAN & Gluten-free. | www.feastingathome.com

Nourish Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main, buddha bowl, bowl recipe
  • Method: roasted
  • Cuisine: Vegan and Gluten Free
  • Diet: Vegan

Description

These Nourish Bowls are savory and delicious! Made with roasted curried cauliflower, lentils, brown rice, dark leafy greens, and a refreshing carrot slaw topped with turmeric dressing. Perfect for lunch or dinner. Vegan and Gluten Free.


Ingredients

Units Scale
  • 1 cup dry lentils ( or 3 cups cooked)
  • 2 teaspoon cumin
  • 2 teaspoon coriander
  • 1 cup brown basmati rice ( or 3 cups cooked)
  • 1 cauliflower- cut into florets
  • 1 onion, sliced – optional
  • 23 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 3 cups grated carrots
  • 1/2c4 cup chopped cilantro
  • 3 scallions thinly sliced
  • 2 cups leafy greens: baby spinach, kale or arugula

Turmeric Dressing:

Garnishes: Microgreenssunflower seeds or pumpkin seeds,


Instructions

  1. Preheat Oven to 425F
  2. Cook rice and lentils according to directions, in separate pots on the stove. ( Or cook like you would pasta -in ample salted water- until tender, drain.)
  3. Cut cauliflower into small florets. Slice onion thinly. Place on a baking sheet, toss with olive oil, salt and curry powder. Place in the middle of the oven to roast 25-30 minutes or until fork tender.
  4. Grate carrots 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. Season rice with salt and pepper.
  7. Assemble Bowls: Divide warm lentils, rice and cauliflower. Add spinach. Top with slaw and optional sprouts.Spoon Dressing over top. Add sprouts or seeds.

Notes

Make 4 hearty bowls. Leftovers keep up to 4 days in the fridge.

Nutrition

  • Serving Size: one bowl
  • Calories: 395
  • Sugar: 8 g
  • Sodium: 818.4 mg
  • Fat: 9.4 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 67.8 g
  • Fiber: 9.6 g
  • Protein: 13.4 g
  • Cholesterol: 0 mg

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Comments

  1. I was not expecting a lot from this recipe, since it looked so healthy. But it was GREAT! Exactly what I needed after a lot of weekend junk food. I skipped the lentils and roasted some chickpeas with the cauliflower instead. Super easy, healthy, flavorful, satisfying, refreshing, and cleansing. Will definitely make regularly!






  2. I was apprehensive on how my family would take this–they eat vegetarian because I cook it, but don’t hesitate to eat meat. 3 out of four of us enjoyed this meal, one is veryyyy picky. I have to practice my lentil cooking, my local lentils don’t come with instructions. Also, I had to quadruple the dressing for everyone because we are apparently heavy-handed with it. Overall, we enjoyed it and will make it again!






  3. Excellent! Packed with flavor. I never cook but I was so tempted to make this. Added Arugula which complimented it. Turned out great! Thank you!!






  4. I love that your bowl recipes make it easy to put dinner together after a long day at work. This was simple – I didn’t have quite the delicate carrot shreds, but it tasted great still and felt like I was making good choices on a day that I day dreamed of french fries multiple times.






  5. Like Bibimbap, but for Indian food! We are trying to be more vegetarian because we are not getting any younger and this dish doesn’t make me feel like something is missing. This dish was a huge hit and will be a regular weekly meal! Thank you and looking forward to trying more recipes.






  6. So simple! So flavorful! All the spices and ingredients complement each other in a wholesome, refreshing way. This one is going on the ‘favorites’ list. Thank you






  7. First time my husband asked to repeat a meatless Monday recipe. Love the flavors and textures. I’ll be making this one on a regular basis.






  8. The perfect cozy and nutritious meal for those chilly fall days when your body needs a little help fighting off a seasonal cold! Usually with bowls I swap out certain things for other things I like more, but not with this bowl! It has all the prefect ingredients! Yum x100!






  9. This is an old recipe but someone shared it with me and it looks great, but Im wondering what you used to shred those carrots?

  10. I just discovered this recipe recently and have made it several times. Sometimes I replace the lentils with quinoa for my son who prefers it over lentils. We both love it and it has made us fans of nourish bowl eating! Thank you for sharing 🙂






  11. Every single thing I’ve made from your website has been spectacular and this recipe was no different. Thank you for taking the time and effort to post your work, I definitely appreciate it. Its all so approachable, adaptable, and never too complicated, just delicious and inspiring. Easily my favorite blog

  12. I definitely have to make this! i love making nourish bowls during the week, and curried cauliflower is one of my favourite stapes. seriously such a good combination!

    1. Thanks Thalia and HUGE congrats to you on your recent Saveur Awards– well deserved. You do an amazing job.

  13. I love rice bowls, and this one is so instagrammable! Will try making it in the coming week. 🙂

    – Charmaine
    http://charmainenyw.com

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