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!

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Update Late Summer 2021: I love this bowl so much because it celebrates late Summer eggplant and peppers, right  alongside Fall’s favorite sweet potatoes… and, the curry cream sauce is the best dipping sauce!

Hope you love it too!

Update April 2020: Now that we have been “staying at home” for over 6 weeks, we have a bit of a routine in terms of ordering and picking up food/ produce and also in terms of what’s in our dinner rotation that makes everyone happy.

But we needed to switch up the flavors a bit! So dinner tonight was inspired by this bowl because I was craving this CASHEW CREAM CURRY SAUCE is velvety, earthy, savory and amaaaazing! You’ll want to dip everything into it!

So we roasted all the veggies, made some quinoa and lentils (if you’ve never loved lentils, you must try preparing them this way — so easy and so tasty!), and made the curry sauce.

Plus we grilled chicken for the boys.

A little more effort (though still simple) than our usual dinner but worth it because so flavorful and we have extras for lunch for my husband and me, which is a huge plus!

Hope you love it as much as we do!

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

Original post…

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 (the best lentils!),
  • 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 cashew cream can be made a day or two ahead .

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 sooooo good!

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

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.

This too stays well in the refrigerator for several days and trust me, you’re going to want to use it on everything!

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.

The rest of really just big bowl of basics!

And it comes together quickly.

The quinoa and lentils cook stovetop  and we always make extra quinoa because my entire family loves it and it can be turned into a stirfry, eaten plain or added to a salad.

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


And the eggplant, sweet potatoes and pepper all roast in the oven at the same time well.

We almost always roast a little extra so we have it available to add to a salad or lunch bowl or even dinner.

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.


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4.50 from 2 votes

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.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Sides, Dinner, Veggies, Meal Prep
Cuisine: Gluten-Free, Vegan
Servings: 4 bowls
Author: Healthy Gluten-free Family


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


      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.


      • 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!
      Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!



      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. 5 stars
        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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