SWEET POTATO & CAULIFLOWER LENTIL BOWL

Sweet potato & cauliflower lentil bowl image

Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Time 55m

Number Of Ingredients 12

Ingredients

1 large sweet potato , skin left on, scrubbed and cut into medium chunks
1 cauliflower , cut into large florets, stalk diced
1 tbsp garam masala
3 tbsp groundnut oil
2 garlic cloves
200g puy lentils
thumb-sized piece ginger , grated
1 tsp Dijon mustard
1½ limes , juiced
2 carrots
¼ red cabbage
½ small pack coriander

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.

Nutrition Facts : Calories 350 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium