Sweet Potato and Cauliflower Lentil Bowl
A nourishing lentil bowl with roasted sweet potato, cauliflower, red cabbage and warm Indian spices. The vegetables are cooked until tender and golden, then combined with green lentils for a filling plant-based meal.
Equipment
- Bowl, large
- Knife
- Saucepan, Medium
- Wooden spoon
Ingredients
- 1 large sweet potato skin on, scrubbed and cut into medium chunks
- 1 cauliflower cut into large florets, stalk diced
- 1 tablespoon canola oil
- 3 tablespoons vegetable oil
- Sea salt flakes to taste
- Black pepper freshly ground, to taste
- 2 cloves garlic crushed
- 200 g green lentils
- 4 cm ginger grated
- 1 teaspoon garam masala
- 1 pinch cumin
- Juice of ½ lime
- 2 carrots
- ¼ red cabbage
- 1 handful coriander roughly chopped
Instructions
- Preheat the air fryer to 180°C.
- Toss the sweet potato and cauliflower with the canola oil, garam masala, half the sea salt flakes and freshly ground black pepper.
- Spread evenly in the air fryer basket and cook for 25 to 30 minutes, stirring every 10 minutes, until the vegetables are golden and tender.
- Meanwhile, place the green lentils in a saucepan with 400 ml cold water. Bring to the boil, then simmer for 20 to 25 minutes until tender but still holding their shape. Drain.
- Place the cooked garlic, ginger, carrots and red cabbage in a bowl. Mash the garlic cloves with the back of a knife.
- Add the cooked lentils, lime juice, remaining vegetable oil, cumin and coriander. Toss together until combined.
- Divide the lentil mixture between four bowls and top each serving with one-quarter of the roasted sweet potato and cauliflower.
Notes & Wine Advice
Serving Suggestions
Serve the Sweet Potato and Cauliflower Lentil Bowl warm, with the seasoned lentils underneath and the golden vegetables piled on top. A fresh Salad can be served alongside, although the combination of lentils and vegetables already makes this a substantial Lunch or light dinner.Recipe Notes
Cut the sweet potato into similarly sized chunks and keep the cauliflower florets reasonably large so both vegetables cook evenly. Stir or shake the vegetables several times during cooking in the Airfryer to encourage even browning. Cook the green lentils until tender while still holding their shape. They should not become as soft as lentils used for dhal because the individual lentils provide texture in this bowl.Variations
The proportions of the Vegetables can be adjusted according to what is available. Extra carrot or cabbage can be added, while additional chilli can provide more heat. A little extra lime juice gives the lentils a sharper, fresher finish.Storage Advice
Store the lentil mixture and roasted vegetables in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potato and cauliflower in the air fryer to restore some of their roasted texture. The lentil mixture can be served warm or at room temperature.Wine Advice
A fresh Sauvignon Blanc pairs well with the lime, coriander and vegetables. A dry Riesling is another suitable choice because its acidity complements the sweet potato and aromatic garam masala.Nutrition values
Serving: 380 gr | Calories: 420 kcal | Carbohydrates: 60 g | Protein: 18 g | Fat: 14 g | Saturated Fat: 2 g | Sodium: 310 mg | Sugar: 11 g