This bowl is everything!
Simple, savory, easy to prepare and it tastes amaaaazing!
Best part is, when we make this bowl, we always make extra of all the ingredients so we can have a stocked fridge with some things we can turn into lunch or dinner over the next few days. For more tips on meal planning, click here.
Back to the bowl… it is lentils cooked in a combo of vegetable broth and water, quinoa, roasted eggplant, roasted yellow peppers, sautéed spinach, spiced and roasted sweet potatoes and a velvety cashew cream curry sauce that is out of this world!
The flavors work so well together and are so satisfying.
The inspiration for this bowl comes from Clean Eating Magazine who introduced us to this cashew cream and curry sauce as well is this simple way to prepare the yummiest lentils.
A note about lentils for Celiac Friends: Gluten-Free Watchdog has recently done more testing on lentils and cross contamination continues to be a potential issue. So WASH LENTILS BEFORE COOKING and pick through them or errant wheat and barley. For more, click here for the Gluten-Free Watchdog post.
The cashew cream is super easy to make, makes a large quantity and seems like it will be versatile and used in so many more dishes.
It is made with raw cashews, water, lemon juice and salt all blended together in a high speed blender or food processor.
The curry sauce comes together in minutes using the cashew cream plus garlic, grapeseed oil, coconut milk, lime juice, curry powder, chili powder, salt and pepper. and is delicious.
And the curry sauce flavor is unreal! Can’t recommend it highly enough. Note to friends who have made it before, I adjusted the quantity so that it makes more.
As for the extra coconut milk you can consider making Salted Dark Chocolate Thumbprint Cookies or even a gluten-free vegan cobbler if you’re in the mood for something sweet.
Hope you love this bowl as much as we do!
Scroll down for recipe and leave a comment if you try.