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Fall Nourish Bowl


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 ½ cups cooked)
  • 1/2 cauliflower- cut into florets
  • ¼ onion, sliced – optional
  • 12 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons curry powder
  • 1 ½ cups grated carrots
  • 12 tablespoon chopped cilantro
  • 2 scallions thinly sliced
  • Handful baby spinach or arugula
  • ———–
  • Dressing:
  • 1 tablespoon oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoons maple syrup
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon kosher salt
  • ¼ teaspoon cracked pepper
  • pinch cayenne
  • ——–
  • Garnish: Sprouts, sunflower or pumpkin seeds,


  1. Preheat 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 a 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. 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.

Keywords: Nourish Bowl, cauliflower bowl, Indian bowl, vegan buddha bowl, lentil and cauliflower bowl,