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Sweet potato & cauliflower lentil bowl

 


Method 1

Ingredients

1 large sweet potato

skin left on, scrubbed and cut into medium chunks

1 cauliflower

cut into large florets, stalk diced

1 tbsp garam masala

3 tbsp groundnut oil

2 garlic cloves

200g puy lentils

thumb-sized piece ginger

grated

1 tsp Dijon mustard

1½ limes

juiced

2 carrots

¼ red cabbage

½ small pack coriander

step 1

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.

step 2

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.

step 3

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.

step 4

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.

Method 2

🧺 Ingredients (serves 4)

For the roasted veggies:

1 medium sweet potato, peeled and cubed (about 400g)

½ head cauliflower, cut into small florets

1 tbsp olive oil or coconut oil

1 tsp ground cumin

1 tsp smoked paprika

½ tsp turmeric

Salt & pepper, to taste

For the lentils:

1 cup (200g) dry green or brown lentils, rinsed

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp ground coriander

1 tsp garam masala (or curry powder)

2 cups (500ml) vegetable stock or water

1 tbsp tomato paste

1 tbsp olive oil

Salt, to taste

For the dressing:

2 tbsp tahini

Juice of 1 lemon

1 tbsp maple syrup or honey

2–3 tbsp warm water, to thin

Salt & pepper, to taste

Optional toppings:

Fresh spinach or rocket (arugula)

Toasted pumpkin seeds or slivered almonds

Chopped fresh herbs (parsley, coriander, or mint)

A spoonful of yogurt or hummus

👩‍🍳 Method

Roast the vegetables:

Preheat oven to 200°C (180°C fan) / 400°F.

Toss the sweet potato and cauliflower with oil, cumin, paprika, turmeric, salt, and pepper.

Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and tender.

Cook the lentils:

Heat olive oil in a medium saucepan over medium heat.

Add onion and sauté for 3–4 minutes until soft.

Stir in garlic, coriander, and garam masala; cook for 30 seconds until fragrant.

Add lentils, tomato paste, and stock.

Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender and liquid is mostly absorbed. Season to taste.

Make the dressing:

Whisk together tahini, lemon juice, maple syrup, and enough water to make a pourable sauce. Season with salt and pepper.

Assemble the bowls:

Spoon lentils into each bowl.

Top with roasted sweet potato and cauliflower.

Drizzle generously with tahini dressing.

Add greens, seeds, and herbs if desired.

🌱 Tips & Variations

Add a handful of baby spinach to the lentils at the end to wilt them in.

For extra creaminess, stir a little coconut milk into the lentils.

Make it a meal prep bowl — it keeps well in the fridge for up to 4 days.



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