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
- 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
- 2–3 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:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup
- 1/2 teaspoon turmeric
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
- pinch cayenne
Garnishes: Microgreens, sunflower seeds or pumpkin seeds,
Instructions
- Preheat Oven to 425F
- 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.)
- 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.
- Grate carrots 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.
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