Fall Nourish Bowl

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Carrots
  • 1/2 Cauliflower
  • 4 tsp Coriander
  • 1/2 cup Lentils, dry
  • 1/4 Onion
  • 2 Scallions

• Condiments

  • 1 tsp Maple syrup

• Pasta & Grains

  • 1/2 cup Basmati rice, brown

• Baking & Spices

  • 1 pinch Cayenne
  • 2 tsp Curry powder
  • 1/4 tsp Kosher salt
  • 1/4 tsp Pepper, Cracked
  • 1/2 tsp Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on feastingathome.com

Description

Ingredients

• ½ cup dry lentils ( or 1½ cups cooked)
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ cup brown basmati rice ( or 1 ½ cups cooked)
• ½ cauliflower- cut into florets
• ¼ onion, sliced - optional
• 1-2 tablespoons olive oil
• ½ teaspoon salt
• 2 teaspoons curry powder
• 1 ½ cups grated carrots
• 1-2 tablespoon chopped cilantro
• 2 scallions thinly sliced
• -----------
• Dressing:
• 1 tablespoon oil
• 1 tablespoon apple cider vinegar
• 1 teaspoons maple syrup
• ¼ teaspoon turmeric
• ¼ teaspoon kosher salt
• ¼ teaspoon cracked pepper
• pinch cayenne
• --------
• Garnish: Sprouts, sunflower or pumpkin seeds,

Directions

• Pre heat Oven to 425F
• Cook rice and lentils according to directions, in separate pots on the stove.
• Cut cauliflower into small florets. Slice onion thinly. Place on baking sheet, toss with olive oil, salt and curry powder. Place in the oven to roast 25-30 minutes or until fork tender.
• Grate carrot and toss with cilantro & scallions.
• Stir dressing ingredients together in a bowl.
• When lentils are done, add cumin and coriander season with salt and drizzle of olive oil.
• Season rice with salt and pepper.
• Assemble Bowls.
• Divide warm lentils, rice and cauliflower. Add greens or kale. Top with slaw and optional sprouts.
• Spoon Dressing over top. Add sprouts or seeds.