Coconut Lentil Nourish Bowl
This hearty vegan nourish bowl features cardamom-spiced rice cooked in creamy coconut milk, paired with perfectly roasted vegetables and lentils. A vibrant tahini sambal sauce brings together a fresh, crisp, wholesome, and delicious meal.
Instructions
- 1
Add all the rice ingredients (brown rice (1.5 cups), reduced-fat coconut milk (1.67 cups), pods (6 cardamom), bouillon cube (1 vegetable)) to a medium pot. Bring to a boil, then reduce to a simmer. Cook, covered, at a gentle simmer until the [brown rice] is tender and all the liquid has been absorbed (15 - 20 minutes).
- 2
Line a baking tray and preheat the oven to 400°F (200°C).
- 3
Chop the broccoli (1 medium), onion (1 medium), and parsnips (2) into bite-sized pieces and transfer to the baking tray.
- 4
Add the cooked brown lentils (1.5 cups) to a second baking tray. Divide the olive oil (1 tbsp) and seasonings (ground cumin (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), salt (0.5 tsp), ground black pepper (0.5 tsp), cayenne pepper (0.25 tsp)) over both baking trays. Toss to coat and spread out in a single layer.
- 5
Bake on the centre rack of the oven for minutes (20), stirring once halfway.
- 6
Fluff the cooked [brown rice] with a fork, remove the [cardamom pods], cover with a lid, and let rest for minutes (5).
- 7
Add all the sauce ingredients (lime (0.5), tahini (0.33 cup), water (0.25 cup), sambal oelek (1 tbsp), light soy sauce (2 tsp), agave syrup (2 tsp), onion powder (0.5 tsp)) to a bowl. Stir into a smooth sauce.
- 8
To assemble, layer [brown rice] on the bottom of a bowl. Top with a generous heap of roasted vegetables and [cooked brown lentils]. Add some (optional) fresh cut-up veggies of your choosing, drizzle the [tahini sambal sauce] on top, and enjoy!
Nutrition Facts
Per portion