Make this zesty vegan bowl ahead of time and store it in the fridge for quick, filling meals on the go. 1 large sweet potato, skin on, scraped and cut into medium pieces 1 large sweet potato, skin on, scrubbed, and sliced into medium chunks
Plant Based Dinner Recipes – Ingredients
- 1 cauliflower, chopped into big florets, with the stem sliced
- 1 tbsp garam masala (garam masala)
- 3 tablespoons of groundnut oil
- 2 cloves garlic
- 200g puy lentils
- grated ginger (thumb-sized piece)
- 1 teaspoon mustard (Dijon)
- 112 limes, freshly squeezed
- 14 red cabbage
- 2 carrots
- 12 oz. coriander (small pack)
Plant Based Dinner Recipes – Method
STEP 1 Preheat the oven to 200°C/180°C fan/gas mark 1 6. Combine the sweet potato and cauliflower with the garam masala, half of the oil, and a pinch of salt and pepper. Using a large roasting tray, spread out the ingredients. Roast for 30-35 minutes, until the garlic is cooked.
STEP 2 In the meantime, combine the lentils and 400 mL cold water in a saucepan. Bring to a boil, then reduce to low heat and cook for 20-25 minutes, or until the lentils are tender but still have some bite. Drain.
STEP 3 Squish the garlic cloves with the blade of your knife after removing them from the tray. Combine the garlic, remaining oil, ginger, mustard, a sprinkle of sugar, and one-third of the lime juice in a large mixing bowl. Whisk in the heated lentils, then season to taste with salt and pepper. Grate the carrots coarsely, shred the cabbage, and cut the coriander coarsely. Season with the remaining lime juice and salt & pepper to taste.
STEP 4 Pour the lentil mixture into four separate dishes (or four containers if saving and chilling). Place a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix on top of each dish.
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