Cauliflower, Lentil And Sweet Potato Bowl

This is a fabulously tasty plant-based dish, and each bowl contains four of your five-a-day. It keeps really well in the fridge, too, so you can cook a batch and have it for lunch the next day.

Serves

Serves 4

Difficulty

Easy

Total Time

1 Hour 10 Minutes

Ingredients

1 cauliflower, cut into florets
1 large sweet potato, cut into bite-size chunks
2 garlic cloves, sliced
1 tbsp of garam masala
4 tbsp of olive oil
250g of Puy (French) lentils
1 tsp of Dijon mustard
3cm (1in ) piece of fresh root ginger, grated
Juice of 1 lemon
Handful of fresh coriander, chopped
Freshly ground black pepper
To serve:
Crunchy coleslaw

Method

Step 1

Preheat the oven to 180°C (350°F/gas 4).

Step 2

In a large bowl, mix together the cauliflower, sweet potato, garlic and garam masala with 2 tbsp of the olive oil. Arrange the veggies in a roasting tin and roast in the oven for 35 minutes.

Step 3

Meanwhile, put the lentils into a saucepan along with 500ml of water and bring to the boil. Reduce the heat and simmer for 25 minutes, or until the lentils are cooked. Drain and set aside.

Step 4

In another large bowl, mix the remaining 2 tbsp of olive oil with the mustard, ginger and half of the lemon juice, then stir in the cooked lentils.

Step 5

Divide the lentils among 4 serving bowls, then top with the roasted cauliflower and sweet potato. Scatter over the fresh coriander and squeeze over the remaining lemon juice.

Step 6

Season to taste with freshly ground pepper and serve with coleslaw.

Recipe courtesty of The Immunity Cookbook by Kate Llewellyn-Waters. Available at Waterstones.com

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