Roasted Veggie Lentil Bowl with Cashew Cream Curry Sauce
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. NOTE: prep time does not include soaking cashews for 1 hour. Cook time assumes roasting vegetables at the same time and cooking quinoa and lentils while the veggies roast.
Servings: 4 bowls
Ingredients
Cashew Cream (via Clean Eating Magazine) (makes about 1 cup, can be made a day ahead, Update: if you don't want extra cashew cream, cut quantities in 1/2 and you'll have just enough for the curry sauce.)
- 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
- 1/2 cup Cashew Cream see above
- 1/4 cup full-fat coconut milk I have used regular beverage coconut milk and it works well too!
- 4 teaspoons fresh lime juice I've used lemon juice and it's good, just brighter!
- 1 teaspoon curry powder
- 1/4 to 1/2 teaspoon chili powder start with 1/4 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
- 1/2 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 1/2 inch slices
- 1 5 oz container fresh baby spinach
- 2 bell peppers any color, rinsed, cored and de-seeded, sliced into 1/2 inch thick strips
- 1-2 cloves garlic optional
- Olive Oil for roasting vegetables
- Kosher salt for roasting vegetables
Microgreens for garnish
Instructions
Cashew Cream (via Clean Eating Magazine)
- Place cashews in a large bowl with water and let sit for an hour. Drain cashews and rinse with cool water.
- Bring 1 cup fresh water to a simmer.
- Place cashews in a food processor or high-speed blender. Add 1/2 cup of simmering water, lemon juice and salt to the processor. Process until smooth.
- Add more simmering water 2 tbsp at a time until mixture has a thick and creamy consistency.
Curry sauce
- 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.
- 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.
- Season with salt and pepper.
- Remove from heat and cover. Whisk again just before serving.
Seasoned Lentils
- 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.
- Cook uncovered for 20 to 30 minutes, until lentils are tender and liquid absorbed.
- Remove bay leaf. Stir in oil and salt.
Roasted Veggies
- Preheat oven to 400°F and line 3 baking sheets with parchment paper.
- 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.
- 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.
- 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
- 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.
Assemble
- 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!
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This was amazing!!! And so easy!
So happy you love it too! Thanks for sharing! 🙂
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
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
So happy you loved it too! Isn’t the cashew curry sauce amazing?!