Roasted Cauliflower, Lentils, and Sweet Potato Mash Bowl Recipe
This Roasted Cauliflower, Lentils, and Sweet Potato Mash Bowl is a vibrant, wholesome, and satisfying dish that combines the earthy flavors of lentils, the sweetness of roasted cauliflower, and the creamy texture of mashed sweet potatoes. Perfect as a hearty main course, it offers a balanced combination of plant-based protein, fiber, and vitamins, making it a great choice for vegetarians, vegans, or anyone looking to enjoy a nutritious and delicious meal.
The warmth of the roasted cauliflower, paired with the rich lentils and smooth sweet potato mash, creates a perfect balance of flavors and textures. Topped with fresh herbs and optional garnishes, this bowl is both filling and beautiful, ideal for lunch, dinner, or meal prep.
Ingredients
For the Roasted Cauliflower:
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric (optional, for extra flavor and color)
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the Lentils:
- 1 cup dried lentils (green or brown lentils work best)
- 4 cups water or vegetable broth
- 1 bay leaf
- 1/2 teaspoon turmeric (optional, for added flavor and color)
- Salt and pepper, to taste
For the Sweet Potato Mash:
- 3 medium sweet potatoes, peeled and cubed
- 1/4 cup coconut milk (or any milk of your choice)
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
For Garnishing:
- Fresh herbs, such as cilantro or parsley
- Toasted nuts, such as pistachios or pine nuts
- Dried cranberries (optional, for a touch of sweetness)
- Lemon wedges (optional, for added zest)
Instructions
Step 1: Roast the Cauliflower
- Preheat your oven to 400°F (200°C).
- Place the cauliflower florets on a baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat evenly.
- Sprinkle with 1 teaspoon ground turmeric, 1 teaspoon cumin powder, 1 teaspoon garlic powder, and season with salt and pepper.
- Roast the cauliflower in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender. Set aside.
Step 2: Cook the Lentils
- Rinse 1 cup of dried lentils under cold water.
- In a large pot, combine the lentils with 4 cups of water or vegetable broth. Add 1 bay leaf and 1/2 teaspoon turmeric (optional for extra flavor).
- Bring to a boil, then reduce the heat to a simmer. Cook the lentils for about 25-30 minutes, until tender but still holding their shape.
- Drain any excess water, remove the bay leaf, and season the lentils with salt and pepper to taste. Set aside.
Step 3: Make the Sweet Potato Mash
- Peel and cube the 3 medium sweet potatoes.
- Place the sweet potatoes in a large pot and cover with water. Bring to a boil over high heat.
- Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the sweet potatoes are fork-tender.
- Drain the water and return the sweet potatoes to the pot.
- Add 1/4 cup coconut milk, 2 tablespoons olive oil, and 1/2 teaspoon ground cinnamon.
- Mash the sweet potatoes until smooth and creamy using a potato masher or fork. Season with salt and pepper to taste.
Step 4: Assemble the Bowl
- Begin by placing a generous scoop of sweet potato mash in the center of each bowl.
- Add a portion of the cooked lentils next to the mash.
- Arrange the roasted cauliflower florets on the other side of the bowl.
- Garnish with fresh herbs (such as cilantro or parsley), toasted nuts (pistachios or pine nuts), and dried cranberries (optional).
- Optionally, serve with lemon wedges for a fresh burst of flavor.