Roasted Veggie Lentil Bowl with Cashew Cream Curry Sauce

A simple, savory and amazingly flavorful gluten-free and plant-based meal.

roasted veggie lentil bowl cashew cream curry sauce #glutenfree #glutenfreerecipes
Roasted Veggie Lentil Bowl with Cashew Cream Curry Sauce

Easy to prepare, Nourishing and Delish!

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.

Roasted Veggie Lentil Bowl Cashew Cream Curry Sauce #glutenfree #glutenfreerecipes

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.

Roasted Veggie Lentil Bowl Cashew Cream Curry Sauce #glutenfree #glutenfreerecipes

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.

Roasted Veggie Lentil Bowl Cashew Cream Curry Sauce #glutenfree #glutenfreerecipes

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.

Roasted Veggie Lentil Bowl Cashew Cream Curry Sauce #glutenfree #glutenfreerecipes

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!Roasted Veggie Lentil Bowl Cashew Cream Curry Sauce #glutenfree #glutenfreerecipes

Scroll down for recipe and leave a comment if you try.


4.5 from 2 reviews
Roasted Veggie Lentil Bowl with Cashew Cream Curry Sauce
Prep time
Cook time
Total time
A simple, savory and amazingly flavorful plant-based meal! The quantities below will make 4 bowls or give you extras for the next few days. Lentils, Cashew Cream and Curry Sauce adapted from Clean Eating Magazine.
Recipe type: Dinner, Veggies, Sides, Meal Prep
Cuisine: Gluten-Free, Vegan
Serves: 4 bowls
Cashew Cream (via Clean Eating Magazine) (makes about 1 cup, can be made a day ahead)
  • 1 cup raw unsalted cashews (soaked in water for 1 hour)
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon sea salt
Curry Sauce (adapted from Clean Eating Magazine) (makes about 1 cup - doubles well)
  • 3-4 cloves garlic, minced
  • 3-4 teaspoons grapeseed oil or other neutral oil (just enough to cover bottom of small saucepan)
  • ½ cup Cashew Cream (see above)
  • ¼ cup full-fat coconut milk
  • 4 teaspoons fresh lime juice
  • 1 teaspoon curry powder
  • ¼ to ½ teaspoon chili powder (start with ¼ and add more to taste)
  • Pinch sea salt
  • Pinch ground black pepper
Seasoned Lentils (adapted from Clean Eating Magazine)
  • 1 cup dried french lentils, rinsed
  • 1 cup vegetable broth
  • 1 cup water
  • 1 bay leaf
  • 1 -2 teaspoons avocado oil
  • ½ tsp sea salt
2 cups cooked quinoa
Spiced Sweet Potatoes
  • 2-3 sweet potatoes, well scrubbed, skin on, cut into approximately 1 inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • ½ teaspoon sea salt
Other Veggies
  • 2-3 small to medium eggplant, skin on, sliced into ½ inch slices
  • 1 5 oz container fresh baby spinach
  • 2 bell peppers, any color, rinsed, cored and de-seeded, sliced into ½ inch thick strips
  • 1-2 cloves garlic, optional
  • Olive Oil for roasting vegetables
  • Kosher salt for roasting vegetables
Microgreens for garnish
Cashew Cream (via Clean Eating Magazine)
  1. Place cashews in a large bowl with water and let sit for an hour. Drain cashews and rinse with cool water.
  2. Bring 1 cup fresh water to a simmer.
  3. Place cashews in a food processor or high-speed blender. Add ½ cup of simmering water, lemon juice and salt to the processor. Process until smooth.
  4. Add more simmering water 2 tbsp at a time until mixture has a thick and creamy consistency.
Curry sauce
  1. Over low to medium heat, heat a teaspoon of oil in a small saucepan until shimmering, not burning. Add minced garlic and saute for about 30 seconds, or until fragrant.
  2. Whisk in cashew cream, coconut milk, lime juice, curry and chili powder. Cook on low, stirring occasionally, until just warmed and smooth. If you want a thinner sauce, add a water a teaspoon at a time as desired and mix well.
  3. Season with salt and pepper.
  4. Remove from heat and cover. Whisk again just before serving.
Seasoned Lentils
  1. Place lentils, water, broth and bay leaf in a saucepan. Bring to a simmer on medium-high, then reduce heat to medium-low, so that liquid simmers lightly.
  2. Cook uncovered for 20 to 30 minutes, until lentils are tender and liquid absorbed.
  3. Remove bay leaf. Stir in oil and salt.
Roasted Veggies
  1. Preheat oven to 400°F and line 3 baking sheets with parchment paper.
  2. Spiced Sweet Potatoes: In a large bowl whisk together oil, cumin, paprika, and sea salt. Add cut sweet potatoes to the bowl and toss to cover with the seasoned oil. Arrange sweet potatoes in a single layer on baking sheet. Bake 30 minutes, stirring once at 15 minutes. For more crispy potatoes, bake a bit longer. Set aside.
  3. Eggplant: Place eggplant in a single layer on prepared baking sheet. Brush both sides of eggplant with olive oil. Sprinkle with kosher salt. bake 25-30 minutes or until tender and starting to brown on edges.
  4. Pepper: Place pepper strips in a single layer on prepared baking sheet. Toss with olive oil, sprinkle with kosher salt and bake for 20-25 minutes until tender and starting to brown on edges.
Sauteed Spinach
  1. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 1-2 minced garlic cloves if using and saute 30 seconds, until just fragrant. Add spinach and saute 5-7 minutes until wilted. Season with salt & pepper to taste. Note, it seems like a lot of spinach at first but shrinks down a lot while cooking.
  1. In each bowl, add lentils, quinoa, eggplant, spinach, peppers, and sweet potatoes. Either drizzle with curry sauce or place curry sauce in a small bowl for dipping. Garnish with micro greens and enjoy!


5 thoughts on “Roasted Veggie Lentil Bowl with Cashew Cream Curry Sauce

  1. The cashew curry sauce was so amazing i wanted to put it on everything. I loved this dish as the lentils and quinoa made it way more filling than just a veggie bowl! Well done

  2. Loved this one! The cashew curry sauce was so easy and to die for – i want to dip everything in it! I also loved how the lentil and quinoa component made this hearty and filling

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