Curry Roasted Cauliflower Bowl

 

We are always in the market for a good bowl to add to our repertoire of weekday lunches. This one requires a bit of up-front prep, but then so easy to enjoy on-the-go. Just scoop some of all three components together and garnish as suggested for a nourishing mid-day meal. A little prep goes a long way mama ;)

curry cauliflower bowl

curry roasted cauliflower bowl

Ingredients

Lentil Salad

  • 2 cups lentils, cooked
  • 3 cups farro, cooked (or sub grain of choice, ie. quinoa, brown rice, etc)
  • 1 bunch cilantro, chopped
  • 1 bunch lacinato kale, finely chopped
  • 1 heaping Tbsp tahini
  • 1 heaping Tbsp kefir
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 tsp maple syrup
  • salt to taste

Curry Cauliflower

  • 1 large head cauliflower, chopped into florets
  • 1/4 cup tahini
  • 1/8 cup olive oil
  • 1 Tbsp curry powder
  • 1 Tbsp maple syrup

Roasted Beets

  • 4 medium beets

Garnish

  • organic yogurt
  • lemon juice
  • large flake sea salt

Preparation

  1. Preheat oven to 400F and get beets roasting for about an hour (simply chop off stems and place in the oven on a baking dish). Remove from oven, slip off the outer skins and chop into cubes.
  2. For the cauliflower, whisk together the tahini, olive oil, curry powder and maple syrup, then toss with chopped florets. Spread on a baking dish and add to oven to roast for 30 minutes.
  3. For the lentil salad, whisk together or blend in a blender the tahini, kefir, olive oil, lemon juice and maple syrup. Toss dressing with farro, lentils, cilantro and lacinato kale. Salt generously until flavors pop.
  4. To build your bowl: Scoop out about 2 cups of lentil salad, top with 1 chopped roasted beet and about 1/2 cup of curry cauliflower. Garnish with a dollop of yogurt, a squeeze of lemon juice and a pinch of large flake sea salt.