Cauliflower and Sweet Potato Lentil Bowl

Charmaine Lu -
  • 1 large sweet potato, cut into chunks
  • 1 cauliflower, cut into florets, stalk diced
  • 1 tbsp garam masala
  • 3 tbsp oil
  • 2 garlic cloves
  • 200g puy lentils
  • Thumb-sized piece of ginger, grated
  • 1.5 limes, juice only
  • 1 tsp mustard
  • 2 carrots
  • ¼ red cabbage
  • Small bunch of coriander
  • Preheat the oven to 200C. Toss the cauliflower and potato with half the oil, the garam masala and some seasoning, then roast with the garlic cloves for 35 mins. Meanwhile, boil the lentils in 400ml water for 25 mins, or until tender. Drain well.
  • Squash the cooked garlic cloves and place in a large bowl with the mustard, ginger, remaining oil and the juice of ½ a lime. Whisk in a pinch of sugar, then stir in the warm lentils and season. Grate the carrots and shred the cabbage and mix with the remaining lime juice and coriander in a separate bowl. Divide the lentils between 4 bowls, top with the carrot slaw and the cauliflower and sweet potato mixture, then serve.
35 mins
4 serving