Sweet Potato Cauliflower Lentil Bowl Food

SWEET POTATO & CAULIFLOWER LENTIL BOWL

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
• Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
• Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
• Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.

SWEET POTATO CAULIFLOWER CURRY (30 MINUTES!)

Steps:

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size). Add cauliflower and season with oil (or water), curry powder, and sea salt.
• Toss to combine and bake for 15-20 minutes or until golden brown and slightly crispy on the edges. Set aside.
• In the meantime, heat a large pot over medium heat. Once hot, add water or oil, shallot, ginger, and garlic. Sauté for 2 minutes, stirring frequently.
• Add curry paste and stir to combine. Cook for 1 minute. Then add sweet potatoes, curry powder, and salt. Stir to coat and cook for 2 minutes uncovered.
• Add tomatoes, coconut milk, and coconut sugar and stir to combine. Increase heat to medium high until it reaches a very low boil. Then reduce heat to low or medium low (until simmering). Cover and cook for 15-20 minutes or until sweet potatoes are tender. Stir occasionally.
• In the last minutes of cooking, add lemon juice and stir. Then taste and adjust seasonings as needed, adding more salt for saltiness, curry powder or paste for intense curry flavor, coconut sugar for sweetness, or more lemon juice for acidity.
• Remove lid and turn heat off so the mixture can thicken slightly. To serve, divide roasted cauliflower between serving plates and top with desired amount of curry. Fresh cilantro and lemon juice make an excellent garnish. This dish is great on its own, but it's also delicious with rice, cauliflower rice, or vegan naan.
• Leftovers will keep covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or in the microwave) until hot and bubbly. Cauliflower and curry can be stored together.

ROASTED SWEET POTATOES & CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F. Combine cauliflower, sweet potato, oil, garlic powder, salt and pepper in a 15-by-10-inch baking pan; stir to coat well.
• Roast the vegetables until just tender, 25 to 30 minutes, stirring twice.
• Sprinkle the vegetables with Parmesan; roast until the cheese is melted, about 5 minutes more.

VEGAN CURRIED CAULIFLOWER, SWEET POTATO, AND LENTIL SOUP

Steps:

• Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
• Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

ROASTED SWEET POTATO + CAULIFLOWER TACOS

Steps:

• to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
• Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
• for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
• : Meanwhile, as the veggies roast, prep the rest of your taco fixins:
• Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
• We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
• Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

MOROCCAN LENTIL AND CAULIFLOWER STEW

Steps:

• Heat oil in a large stockpot over medium heat and cook onions with carrots, stirring occasionally, until softened, about 5 minutes. Stir garlic, cumin, coriander, turmeric, cinnamon and salt; cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes with their juice, and lentils; bring to a boil over high heat. Reduce heat and simmer, covered, stirring occasionally, about 30 to 35 minutes. Add cauliflower; cook while stirring occasionally, until lentils and cauliflower are very tender, about 15 minutes. Stir spinach and cook until spinach is wilted, about 1 minute. Stir lemon juice before serving. Garnish with a dollop of plain Greek yogurt if desired.

SWEET POTATO, COCONUT & LENTIL CURRY WITH CAULIFLOWER RICE IN THE THERMOMIX

Steps:

• Chop the onion and garlic together for 5 seconds on speed 6.
• Add the oil and curry powder and saute for 3.5 minutes on 100 degrees, reverse speed soft.
• Add the sweet potatoes, coconut cream and stock paste and cook for 12 minutes at 100 degrees on reverse speed soft.
• Add the lentils, tomatoes and honey and continue to cook as above for a further 15 minutes or until the sweet potatoes are soft.
• Transfer to an oven proof dish and set it aside.
• To make the rice:
• Roughly chop the cauliflower into chunks with a knife, removing the leaves and stalk.
• Place a third of the cauliflower into the thermomix bowl and chop for 5 seconds on speed 5. Tip it into the rice basket.
• Repeat until all the cauliflower looks like rice and is in the basket.
• Add the coconut milk and water to the bowl and insert the basket with the cauliflower.
• Cook on varmoma temperature at speed 4 for 15 minutes.
• Let it drain for a couple of minutes and them serve it up with your delicious curry.
• Top it with some plain yoghurt and chopped parsley.