Curry-Spiced Cauliflower Bowl

Lunch and Dinner

Mar 13

What does this food offer in terms of nutrients and physical nourishment?
Protein (lentils, yogurt)
Carbohydrates (lentils, veggies, yogurt)
Fat (yogurt, oil)
Fiber (veggies, lentils)
Other (yogurt is a good source of B vitamins, vitamin D, and probiotics)

What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Crispy (greens)
Chunky
Tender
Light
Fresh
Herby
Tangy
Savory
Warm and/or cool

This veggie packed bowl is a gut supporting powerhouse! Fiber found in the vegetables and lentils serve as prebiotics, or food for your gut bacteria, while the yogurt acts as a probiotic by bringing beneficial microbes to the party. Fresh herbs, pomegranate and curry spice which includes turmeric, ginger and coriander, provide antioxidants to support your gut, immune system, skin and more.

When building bowls, I always start off with leafy greens. I call it ‘The Notorious B.O.G.’ or Bed of Greens ;) If you’re not a fan of green veggies, you’re certainly not alone! One of the best ways I’ve found to get greens in is to hide them beneath tons of tasty toppings.

People tend to have a love hate relationship with kale in particular. Two of my favorite tips for preparing kale and reduce bitterness is adding citrus and massaging it. While washing, make tight fists with the kale like you’re wringing it out. Don’t knock it ’til you try it, it’s actually pretty therapeutic! It softens the fibers and reduces the bitterness significantly. You can also sauté it for a few minutes as well.

Allergens: No major allergens

Servings: 2

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes

Ingredients:

1 large head of cauliflower or 1 bag of cauliflower florets

4 cups of kale (or 1 bunch)

1 cup dried lentils

2 cups broth of choice

1 tsp avocado oil

1 tsp curry powder blend

salt and pepper, to taste

Dressing:

1 cup plain Greek or Icelandic yogurt (these options have more protein and are thicker)

1 lemon, juice

Garnish:

Fresh mint and/or cilantro

Pomegranate arils

Directions:

Preheat the oven to 400F. Coat the cauliflower florets with avocado oil and sprinkle with curry blend, salt, and pepper. Place them onto a parchment lined baking sheet and bake for 30-40 minutes, flipping halfway through.
Add lentils and broth to a small saucepan and heat on medium. Bring it to a boil, then reduce and simmer for 40 minutes or until lentils tenderize and liquid is absorbed.
While those cook, wash the kale in a large colander or bowl. While washing, massage the kale (as described above). Once fully tenderized, dry and set aside.
Next, prepare the dressing. Whisk the yogurt and lemon juice together. Add 1 tsp of water at a time until dressing reaches desired consistency. I prefer it to be thin enough to drizzle but thick enough not to run all over the bowl.
To build the bowl, start with kale as the base, add the lentils, then cauliflower and top with dressing and garnish. Enjoy!