Roasted Veggie Lentil Bowl with Cashew Cream Curry Sauce
A simple, savory and amazingly flavorful plant-based meal
Easy to prepare, Nourishing and Delish!
A stocked fridge is a funny thing with teens in the house because nothing ever lasts long… But we always try to keep the fridge stocked with basics like quinoa, beans, hummus, grilled chicken and lots of veggies that can be quickly turned into a lunch or after school meal (aka “snack”) + some grab and go snacks and healthy-ish treats.
We don’t do it all in one day– but on Sunday or Monday depending the week, we’ll often stock the fridge with basics plus a really great sauce or dressing and dinner will be a spread with something for everyone.
THIS bowl is was the inspiration for one of those stock the fridge meals and it is everything! Simple, savory, easy to prepare, makes enough for a crowd or extras for the next few days and tastes amaaaazing!
The details… 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. The flavors work so well together and are so satisfying.
The inspiration for this bowl comes from Clean Eating Magazine which introduced us to this cashew cream and curry sauce as well is this simple way to prepare the yummiest lentils.
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! The curry sauce comes together in minutes using the cashew cream and is delicious.
NOTE to 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.
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. Cashew Cream and Curry Sauce adapted from Clean Eating Magazine. *NOTE: Prep time includes 4 hours to soak the cashews in water*
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies, Sides, Meal Prep
Cuisine: Gluten-Free, Vegan
Serves: 4 bowls
Cashew Cream (via Clean Eating Magazine)*requires 4 hours of soaking cashews so plan ahead*
1 cup raw unsalted cashews
1 tablespoon fresh lemon juice
¼ teaspoon sea salt
Curry Sauce (adapted from Clean Eating Magazine)
2 cloves garlic, minced
1-2 teaspoons grapeseed oil or other neutral oil (just enough to cover bottom of small saucepan)
¼ cup Cashew Cream (see above)
2 tablespoons full-fat coconut milk
2 teaspoons fresh lime juice
½ teaspoon curry powder
⅛ to ¼ teaspoon chili powder
Pinch sea salt
Pinch ground black pepper
1 cup dried french lentils,gluten-free, rinsed and picked through
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
2-3 small to medium eggplant, skin on, sliced into ½ inch slices
1 5 oz container fresh baby spinach
1 bell pepper, any color, rinsed, cored and deseeded, 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)
Place cashews in a large bowl and cover with cool water by approximately 1 inch. Cover and refrigerate for at least 4 hours. 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 ½ 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.
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.
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.
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.
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!