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A truly delicious Fall Nourish Bowl with Curried cauliflower, lentils, brown rice, greens and a refreshing Carrot Slaw topped with Turmeric dressing. VEGAN & Gluten-free.
I’m pretty in love with this Fall Nourish Bowl! It’s filled with so many good things- curried roasted cauliflower, lentils, Tuscan kale, and brown rice, then topped with crunchy Carrot Slaw. So tasty!!!
A light, flavorful Turmeric Dressing is spooned 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.
This recipe makes 2 extra hearty bowls.
Cut ½ a cauliflower into florets. Toss with olive oil, curry powder and salt. Roast 30 minutes.
At the same time cook the lentils and the rice.
I just discovered this 15-minute Organic Basmati Rice at Trader Joes, for those short on time.
Truthfully, I like it, but not quite as much as regular Brown rice…but great if you are in a hurry!
Grate carrots or purchase matchstick carrots and toss with cilantro and scallions.
Assemble the bowls and top with crunchy Carrot Slaw.
Spoon the Turmeric Vinaigrette over top.
So healthy, so flavorful, so nourishing!
Give this Nourish bowl a try and let me know what you think in the comments below!
I hope you are having the BEST week.
Fall Nourish Bowl
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 3-4 1x
- Category: Main
- Method: roasted
- Cuisine: Vegan and Gluten Free
Fall Nourish Bowl – with roasted Curried Cauliflower, Lentils and Basmati Rice and refreshing Carrot Slaw with cilantro, scallions and a Turmeric Dressing. Vegan and Gluten Free!
- 1/2 cup dry lentils ( or 1 1/2 cups cooked)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 cup brown basmati rice ( or 1 1/2 cups cooked)
- 1/2 cauliflower- cut into florets
- 1/4 onion, sliced – optional
- 1–2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 teaspoons curry powder
- 1 1/2 cups grated carrots
- 1–2 tablespoon chopped cilantro
- 2 scallions thinly sliced
- Handful baby spinach or arugula
- 1 tablespoon oil
- 1 tablespoon apple cider vinegar
- 1 teaspoons maple syrup
- 1/4 teaspoon turmeric
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked pepper
- pinch cayenne
- Garnish: Sprouts, sunflower or pumpkin seeds,
- Preheat Oven to 425F
- Cook rice and lentils according to directions, in separate pots on the stove.
- Cut cauliflower into small florets. Slice onion thinly. Place on a baking sheet, toss with olive oil, salt and curry powder. Place in the oven to roast 25-30 minutes or until fork tender.
- Grate carrot and toss with cilantro & scallions.
- Stir dressing ingredients together in a bowl.
- When lentils are done, add cumin and coriander season with salt and drizzle of olive oil. Season rice with salt and pepper.
- Assemble Bowls: Divide warm lentils, rice and cauliflower. Add spinach. Top with slaw and optional sprouts.Spoon Dressing over top. Add sprouts or seeds.
- Serving Size:
- Calories: 283
- Sugar: 5.5 g
- Sodium: 496.5 mg
- Fat: 8.6 g
- Saturated Fat: 1.3 g
- Carbohydrates: 44.4 g
- Fiber: 7 g
- Protein: 9.9 g
- Cholesterol: 0 mg
Keywords: Nourish Bowl, cauliflower bowl, Indian bowl, vegan buddha bowl, lentil and cauliflower bowl,
Now I need to get some brown rice!!! Mmmm
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!
I’m glad you were pleasantly surprised Kirstyn!
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!
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!!
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.
Haha! Love it, thanks for sharing!
This was very good! Will definitely make this again.
Thanks so much Leni, appreciate it!
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.
So happy you enjoyed this!
Very yum and filling
Great to hear!
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
Great to hear Shar and thanks for the rating!
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.
AWESOME! Great to hear, thanks for sharing!
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!
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?
I used a mandolin attachment.
How did you grate the carrots to be so long and thin? Thanks!!
I used a veggie peeler!
Respecting the time and exertion you put into your site and nitty gritty data you offer.
Hi Sylvia! What are the greens? Thanks!!!
Kale, spinach or arugula!
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 🙂
yay, so happy you adapted it and liked it!
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
Thankyou for your kind words!! All the best to you Kat!! xoxo
Made this tonight. Very tasty!
Awesome Sarah! thanks!!
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!
Thanks Thalia and HUGE congrats to you on your recent Saveur Awards– well deserved. You do an amazing job.
I love rice bowls, and this one is so instagrammable! Will try making it in the coming week. 🙂