Vegan Nourish Bowl with Crispy Lentils and Kale, Sweet Potato and a Creamy Cashew Sauce

Sit down with this nutrient-dense roasted nourish bowl in just 30 minutes - featuring sweet potatoes, quinoa, crispy lentils, kale, avocado and toasted seeds!

Meal Prep

Breakdown

  • Preheat the oven to 200 degrees fan bake.
  • Roast the sweet potatoes.
  • Roast the lentils.
  • Prepare and roast the kale.
  • Cook the quinoa.
  • Make the creamy cashew tahini sauce.
  • Assemble the bowls and enjoy!

Tips

  • Dry the lentils well before roasting - excess moisture will prevent them from going crispy.
  • If you are short on oven space or trays (or you just want fewer dishes), add the kale on top of the sweet potato during its last 7-10 minutes of cooking.

This recipe serves four if you’re cooking for two you can halve the recipe but we recommend making the full batch to avoid food waste and taking the leftovers for lunch the next day.

INGREDIENTSIngredients
  • 4 orange sweet potatoes (cut into bite-sized cubes)
  • 400g brown lentils (1 tin, rinsed and drained)
  • ½ tsp cumin seeds
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 80g kale (1 bag, roughly torn)
  • ¾ cup red quinoa
  • 1 avocado (sliced)
  • ¼ cup sunflower seeds (toasted)
  • Olive oil
  • Salt and pepper

Creamy cashew, tahini sauce

  • ⅓ cup cashews (soaked in boiling water for 20 minutes)
  • ½ cup water
  • ¼ cup tahini
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 garlic clove
METHODMethod
  1. Preheat the oven to 200 degrees fan bake.

  2. Add the sweet potato to a baking tray and drizzle over a generous drizzle of olive oil and salt, toss well to make sure each piece is coated in olive oil and pop in the oven to cook for 30 minutes until golden brown.

  3. On a separate tray add the lentils with the cumin, coriander turmeric, salt and pepper; drizzle with olive oil. Pop them in the oven to cook for 20 minutes or until golden brown and crispy.

  4. While the lentils and sweet potato are cooking prepare the kale. Drizzle kale generously with olive oil and season with salt. Massage with your hands to soften and to make sure it is all coated well in olive oil. Pop on a baking tray and cook for 7-10 minutes. Keep an eye on it as you want it to be cooked, but not too crispy.

  5. While the veggies are roasting cook the quinoa as per the packet instructions.

  6. To make the creamy, cashew tahini sauce simply add all of the ingredients into a blender or nutribullet and blend until smooth and creamy.

  7. Once all the elements are ready you can assemble the bowls. Add a little quinoa to each bowl, along with the kale, crispy lentils, avocado and roasted sweet potatoes. We like to do this in little sections. Then top with a generous dollop of the creamy, cashew tahini sauce and a sprinkle of sunflower seeds.
VARIATIONS

Vegetables

  • Swap sweet potato for any roasted vegetables, pumpkin, cauliflower, brussel sprouts and carrot could all be delicious.

Protein

Other

  • Swap quinoa for any grain, like freekeh, black or brown rice.
  • Swap sunflower seeds for nut or seeds of choice like pumpkin seeds, almonds or walnuts.