Sweet Potato, Spiced Cauliflower and Puy Lentil Bowl

Charmaine Lu -
  • 1 large sweet potato, cut into medium 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 tsp Dijon mustard
  • 1 lime, juice only
  • 2 carrots, grated
  • ¼ red cabbage, shredded
  • Small bunch of coriander, chopped
  • Preheat the oven to 200C. Toss the cauliflower, garlic and sweet potato with the garam masala, some seasoning and half the oil. Spread on a roasting tray and roast for 35 mins. Meanwhile, cook the lentils in a saucepan with 400ml water, simmering for 25 mins or until just tender. Drain.
  • Remove the garlic cloves from their skins and squish with a knife. Mix the roasted garlic with the remaining oil, mustard, ginger, a pinch of sugar and ⅓ of the lime juice in a small bowl, then tip into the warm lentils with some seasoning. In a separate bowl, mix the grated carrots, shredded cabbage and chopped coriander, and drizzle with the remaining lime juice and some seasoning.
  • Divide the lentil mixture between four bowls. Top with some of the carrot slaw and the sweet potato and cauliflower mix, and serve.
35 mins
4 serving