fbpx
×
Search our site
Back to Recipes

Curried Lentil & Sweet Potato Nourish Bowl

Serves 4

CURRIED LENTILS:
900ml water
500g dried yellow lentils
1 tbsp coconut oil
1 small shallot
4 garlic cloves
3 tbsp minced ginger
¾ tsp sea salt
1 tbsp curry powder
1 tsp ground turmeric
1 can coconut milk
1 tablespoon RAW Acacia Honey
2 tbsp lemon juice

POTATOES:
1 large sweet potato ( cut into small wedges)
2 tbsp RAW Extra Virgin Olive Oil
¼ tsp sea salt

CAULIFLOWER RICE:
I head cauliflower
1 tbsp RAW Extra Virgin Olive Oil
¼ tsp sea salt
½ tsp curry powder (optional)

FOR SERVING:
RAW In The Pink Sauerkraut
1 handful of kale, massaged with a tbsp of RAW Extra Virgin Olive Oil
Coriander
Limes (optional)

CURRIED LENTILS:
1. Bring a large sauce of water to the boil. Add the lentils and bring back to a boil. Reduce the heat and simmer until tender. Drain and set aside.
2. Heat a large pan, add the olive oil, shallot, garlic and ginger and saute for 3 minutes. Add the salt, curry powder, turmeric and cook for a further minute.
3. Add the coconut milk and honey and stir to combine. Cook for another 5 mins.
4. Add the drained lentils and lemon juice, stir well and keep warm.

NOURISH BOWLS:
1. Preheat the oven to 190 degrees C.
2. Add the sweet potatoes, oil and salt and toss to combine. Bake for 25 minutes and until tender.
3. Heat a large frying pan and add oil, cauliflower rice, salt and curry powder, stir to combine.
4. Lower the heat and saute for 5 minutes, set aside.
5. Divide the sweet potatoes, curried lentils, cauliflower rice, kale between the serving bowls and add the sauerkraut, coriander and lime.

Rating:
×

Leave a rating

Stay UP TO DATE!

Subscribe to our newsletter for recipes, blog posts, new products and more!

By submitting, you agree to receive information from Raw Vibrant Living via email and to our privacy policy. You can unsubscribe at any time by clicking the 'unsubscribe' link in any newsletter you receive from us.