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Roasted Vegetable and Lentil Bowl


For 2 Bowls 

  • 1 large sweet potato, skin left on, scrubbed and cut into medium chunks

  • 1 cauliflower cut into large florets

  • 1 tbsp garam masala 

  • 2 tbsp olive oil 

  • 2 garlic cloves 

  • 300g cooked lentils

  • ½  red onion, finely diced 

  • thumb-sized piece ginger grated

  • 1 heaps tsp Dijon mustard 

  • 1½ limes juiced

  • 2 carrots, grated  

  • ¼ red cabbage, finely sliced 

  • ½ small pack coriander


  1. Heat the oven to 200 degrees (C) fan-force.

  2. In a bowl toss the chopped sweet potato and cauliflower with the garam masala, 1 tbsp of oil and some seasoning. Then spread out the vegetables on a large lined baking tray. Also add the garlic without their skin and roast for 30-35 mins until cooked.

  3. Meanwhile, rinse and drain your lentils and set aside.

  4. Grate your carrot and shred the red cabbage. Squeeze 1/2 the lime juice over and stir. Set aside in a bowl ready for serving.

  5. Once the vegetables in the oven are finished take them out and remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with 1 tbsp oil, ginger, mustard, a pinch of sugar and 1/2 of the lime juice. Whisk then tip in the warm lentils and the red onion. Stir and season to taste.

  6. Divide the lentil mixture between two bowls. Top each serving with half of the carrot slaw and a quarter of the roasted vegetables. Enjoy!

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