FOOD SAVING CONTAINERS RECIPES
SWEET POTATO & CAULIFLOWER LENTIL BOWL RECIPE - BBC GOOD …
Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Lunch, Supper
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
- Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
- Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
- Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.
Nutrition Facts : Calories 350 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 13 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.3 milligram of sodium
SWEET POTATO & CAULIFLOWER LENTIL BOWL RECIPE - BBC GOOD …
Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Lunch, Supper
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
- Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
- Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
- Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.
Nutrition Facts : Calories 350 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 13 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.3 milligram of sodium
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