Curry Roasted Veggie Bowl with Black Lentils and Cucumber Lime Chutney
Ingredients
Curry roasted veggie bowl
- 1 small head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 1 lime, juiced, divided
- 2 tsp organic cold pressed avocado oil, divided
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup black lentils
- 1 cup red cabbage, shredded
- 1 bunch lacinato or dinosaur kale, finely chopped
- 1 lemon, juiced
- 1/4 cup roasted cashews, chopped
Cucumber lime chutney
- 1 ripe avocado
- 1/4 large English cucumber
- 3 limes, juiced
- 1 cup cilantro
- 1/4 cup mint
- 1/2 jalapeno
- 1 garlic clove
- 1 tbsp fresh ginger
- 1/2 tsp salt
- 1/2 cup water
Preparation
Preheat oven to 425F. Add the cauliflower and broccoli to a large bowl and drizzle with half of the lime juice and 1 teaspoon oil. Toss to combine. Sprinkle with all seasonings and toss to evenly coat. Transfer to oven and roast for 25 minutes.
While veggies are roasting, bring a saucepan of water to a boil and add black lentils. Reduce heat and simmer for 12-13 minutes until tender but not mushy. Drain the lentils and return to the saucepan. Add the shredded cabbage and remaining lime juice and toss to combine.
While lentils and cauliflower are cooking, add all ingredients for the chutney to a blender and puree until smooth. Season to taste.
Drizzle kale with lemon juice and remaining oil and massage for 15 seconds until tender. Transfer kale to bowls and drizzle with chutney. Toss to combine. Top with lentils and roasted veggies. Sprinkle with chopped cashews and cilantro.
