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Roasted Veggie Lentil Bowl with Cashew Cream Curry Sauce | healthyGFfamily.com

Ingredients

• 1 cup raw unsalted cashews (soaked in water for 1 hour)
• 1 tablespoon fresh lemon juice
• ¼ teaspoon sea salt
• 3-4 cloves garlic, minced
• 3-4 teaspoons grapeseed oil or other neutral oil (just enough to cover bottom of small saucepan)
• ½ cup Cashew Cream (see above)
• ¼ cup full-fat coconut milk (I have used regular beverage coconut milk and it works well too!)
• 4 teaspoons fresh lime juice (I've used lemon juice and it's good, just brighter!)
• 1 teaspoon curry powder
• ¼ to ½ teaspoon chili powder (start with ¼ and add more to taste)
• Pinch sea salt
• Pinch ground black pepper
• 1 cup dried french lentils, rinsed
• 1 cup vegetable broth
• 1 cup water
• 1 bay leaf
• 1 -2 teaspoons avocado oil
• ½ tsp sea salt
• 2-3 sweet potatoes, well scrubbed, skin on, cut into approximately 1 inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon hot smoked Spanish paprika
• ½ teaspoon sea salt
• 2-3 small to medium eggplant, skin on, sliced into ½ inch slices
• 1 5 oz container fresh baby spinach
• 2 bell peppers, any color, rinsed, cored and de-seeded, sliced into ½ inch thick strips
• 1-2 cloves garlic, optional
• Olive Oil for roasting vegetables
• Kosher salt for roasting vegetables

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