Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
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
Chrome Extension
