Lentils and garam masala sweet potatoes topped with roasted cauliflower seasoned with red pepper flakes and parsley.
Yield: 4 Servings
Garam Masala Sweet Potatoes
2 cups diced sweet potatoes
3 Tablespoons canola oil, divided
1/8 teaspoon Kosher or sea salt
1/8 teaspoon ground black pepper
2 Tablespoons lime juice
2 ½ teaspoon Garam Masala spice
1 Tablespoon finely chopped fresh garlic
1 ½ Tablespoons finely chopped jalapeno peppers
3 Tablespoons diced red peppers
3 Tablespoons diced red onions
1/3 cup sliced mushrooms
2 Tablespoons chopped cilantro
Vegan Power Bowl
1 large fresh cauliflower, cut into small florets
1 ½ teaspoons canola oil
1 teaspoon Kosher or sea salt
½ teaspoon ground black pepper
2 cups cooked green lentils
1 teaspoon crushed red pepper flakes
4 teaspoons chopped parsley
|Calories from Fat||140|
To Prepare Garam Masala Sweet Potatoes
Toss sweet potatoes with 1 ½ teaspoon oil, salt, and pepper. Arrange in a single layer on a parchment-lined sheet tray, making sure not to overcrowd. Roast in a preheated 350 degrees Fahrenheit oven for 25 minutes or until tender. Remove from the oven and place in a bowl. Add lime juice and garam masala spice. Toss to coat evenly.
Heat 2 ½ Tablespoons oil in a pan on medium-high heat. Add seasoned sweet potatoes and sauté while tossing for 2 to 3 minutes. Add garlic, jalapeño, red pepper, red onion, and mushrooms. Continue to cook for 3 to 4 minutes or until vegetables are tender. Remove from heat and stir in cilantro.
To Prepare Vegan Power Bowl
Combine cauliflower florets, oil, salt, and pepper in a large bowl. Place in a single layer on a parchment-lined sheet pan, making sure not to overcrowd. Roast in a preheated 450 degrees Fahrenheit oven for 10 to 12 minutes or until caramelized. Remove from the heat. Note: Rotate the pan halfway through the cooking process to promote even roasting.
Combine seasoned sweet potatoes and lentils until evenly distributed. Divide into four servings. Place 1 portion of potato and lentil mixture in the bottom of a serving bowl. Top with:
– 1 cup roasted cauliflower
– ¼ teaspoon crushed red pepper flakes
– 1 teaspoon chopped parsley
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