Sweet potato & cauliflower lentil bowl
Meals
Prepare this zingy veggie lover bowl ahead of time and save in the ice chest for fast, fulfilling snacks on request. Every bowlful flaunts four of your 5-a-day
Cooking Ingredients
1 huge yam, skin left on, cleaned and cut into medium lumps
1 cauliflower, cut into huge florets, tail diced
1 tbsp garam masala
3 tbsp groundnut oil
2 garlic cloves
200g puy lentils
thumb-sized piece ginger, ground
1 tsp Dijon mustard
1½ limes, squeezed
2 carrots
¼ red cabbage
½ little pack coriander
Cooking Direction
Stage 1
Heat stove to 200C/180C fan/gas 6. Throw the yam and cauliflower with the garam masala, a portion of the oil and some flavoring. Spread out on a huge broiling plate. Add the garlic and dish for 30-35 mins until cooked.
Stage 2
In the mean time, put the lentils in a pan with 400ml virus water. Bring to the bubble, then, at that point, stew for 20-25 mins until the lentils are cooked yet at the same time have some nibble. Channel.
Stage 3
Eliminate the garlic cloves from the plate and crunch them with the cutting edge of your blade. Put the garlic in an enormous bowl with the excess oil, ginger, mustard, a spot of sugar and 33% of the lime juice. Whisk, then, at that point, tip in the warm lentils, mix and season to taste. Coarsely grind the carrots, shred the cabbage and generally hack the coriander. Press over the excess lime squeeze and season to taste.
Stage 4
Split the lentil combination between four dishes (or four compartments if saving and chilling). Top each presenting with a fourth of the carrot slaw and a fourth of the yam and cauliflower blend.