It’s no secret around here – I’m a HUGE fan of nourish bowls! I just find them so incredibly delicious, flavourful, easy to digest, and such a truly nourishing meal (hence the name I suppose!).
I think everyone has a slightly different definition of what nourish bowls are – but for me, I classify them to be: a big bowl made of tons of veggies, a protein source, healthy fats, complex carbohydrates – and a super yummy dressing!
This particular nourish bowl is one of my FAVES! I first tried a ‘Nourish Bowl’ in one of the cutest little beach towns Luke and I visited in the south of India. It was a health foodies haven – as nearly every restaurant had their version of a nourish bowl – and I loved them ALL!
The recipe for this ‘Curried Lentil Nourish Bowl’ comprises some of my most favourite foods! I find it incredibly grounding, calming, and nourishing – loaded with anxiety easing ingredients.
I can’t wait for you to try!
Ingredients
Serving Size: 3-4
Ingredients for Lentils:
– 1 cup split yellow lentils
– 3 cups water
– Optional: 1/4 cup coconut milk (to make the lentils extra creamy – omit 1/4 cup water if using)
– 1 small white onion, finely chopped
– 1/8 tsp turmeric, cumin, curry powder (plus more to taste)
– 1/4 tsp sea salt
– 1 Tbsp. coconut oil
Ingredients for Rest of Bowls:
– 1 small zucchini, chopped into disks, then quarters
– 1 small head romaine lettuce, finely chopped
– 1 medium head cauliflower, chopped into florets
– 1/8 tsp turmeric powder & sea salt
– 2 medium yams, sliced lengthwise into ‘fry shapes’
– Olive oil for cooking
– Garnish: watermelon radish, sesame seeds, tahini/ tahina
Instructions
– Preheat oven to 375F
– Chop yams length wise into ‘fry shapes’ (I like to go about 1/2 inch thick)
– Place them evenly on a baking tray and drizzle with olive oil
– Bake in oven for 30-40 minutes, flipping at the halfway mark
– Chop the cauliflower into bite sized florets, place on a separate baking tray, generously drizzling with olive oil and sprinkling with the turmeric
– On a different oven rack from the yams, place the cauliflower in the oven, and allow to cook for 20-30 minutes. Flipping halfway through. I recommend placing the yams on the hotter rack (likely the top rack) as they are slower to cook. Cook cauliflower until it is golden browned to your liking
– In the meantime, heat a large pan on stove top with a generous scoop of coconut oil (approx. 1 Tbsp.)
– Add the onions and spices and allow to saute for 2-3 minutes
– Next add the lentils, water, and sea salt – place lid on, and bring to a boil
– Once boiling, simmer with the lid off (or leave it a jar)
– Allow to simmer for approximately 15-20 minutes, or until your lentils are soft, but not mushy. NOTE: if you’re using split red lentils, cooking time can be as little as 5-7 minutes.
– Once the lentils are beginning to soften, add coconut milk if using
– If you like the lentils to be a touch more mushy/ homogenous – add them to your blender/ Vitamix and give them a quick blend (I sometimes just blend half the batch) – do so once the lentils are fully cooked (they should not be hard when you blend)
– As the lentils are cooking, prep all other veggies: saute the chopped zucchini in a large pan with olive oil. Saute for 4-5 minutes until golden brown
– Taste test lentils, and adjust accordingly by adding more spice or salt to your desires!
– Chop the lettuce into bite sized pieces, and chop the radish into triangles
– Once lentils are cooked to your liking, and cauliflower and yams are perfectly roasted – assemble your bowls. Below is a photo of how I like to assemble mine – starting with a bed of romaine lettuce, and adding on top of that!
– Garnish with sesame seeds and an optional drizzle of tahini
