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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