Ingredients

The following ingredients have 2 Servings
  • 1/2 cup dry lentils ( or 1 1/2 cups cooked)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 cup brown basmati rice ( or 1 ½ cups cooked)
  • 1/2 cauliflower- cut into florets
  • ¼ onion, sliced – optional
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons curry powder
  • 1 ½ cups grated carrots
  • 1-2 tablespoon chopped cilantro
  • 2 scallions thinly sliced
  • Handful baby spinach or arugula
  • ———–
  • Dressing:
  • 1 tablespoon oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoons maple syrup
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon kosher salt
  • ¼ teaspoon cracked pepper
  • pinch cayenne
  • ——–
  • Garnish: Sprouts, sunflower or pumpkin seeds,

Instruction

  • Preheat Oven to 425F
  • Cook rice and lentils according to directions, in separate pots on the stove.
  • Cut cauliflower into small florets. Slice onion thinly. Place on a baking sheet, toss with olive oil, salt and curry powder. Place in the oven to roast 25-30 minutes or until fork tender.
  • Grate carrot and toss with cilantro & scallions.
  • Stir dressing ingredients together in a bowl.
  • When lentils are done, add cumin and coriander season with salt and drizzle of olive oil. Season rice with salt and pepper.
  • Assemble Bowls: Divide warm lentils, rice and cauliflower. Add spinach. Top with slaw and optional sprouts.Spoon Dressing over top. Add sprouts or seeds.