Turmeric Coconut Lentil Bowl
Ingredients
Coconut cauliflower
- 1 small head of cauliflower
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon unsweetened shredded coconut
Creamy turmeric lentils
- 1/2 cup water
- 1/2 cup coconut milk
- 1/2 cup black lentils
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ginger
- 1/2 teaspoon garlic
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lime
- 1 teaspoon raw agave or maple syrup
- 1 tablespoon unsweetened shredded coconut
Sauteed vegetables
- 1 tablespoon coconut oil
- 1 red bell pepper
- 1 cup green beans
- 1/2 red onion
- 2 carrots
Garnishes
- 1/2 bunch lacinato kale
- cilantro
- lime wedges
Preparation
Toss the cauliflower with the seasonings and coconut, spread on a parchment-lined baking sheet, and bake in a 425-degree oven for 25 minutes.
Add all lentil ingredients to a saucepan, bring to a boil, and simmer with the lid tilted for 25 minutes until the liquid is absorbed.
Sauté the vegetables in coconut oil and massage the kale with olive oil and lemon juice until tender.
Assemble all components in a bowl, add chopped cilantro, and squeeze lime juice over the top.
Tips
Optional to top with sriracha or hot sauce of choice.
