Cauliflower & Sweet Potato Lentil Bowl with Simple Slaw & Fetta

Cook Lentils:

Preheat oven to 190°C. Thoroughly rinse lentils under cold water. Place lentils in a pot filled with salted water and bring to the boil. Reduce heat and simmer for 20 minutes (until tender), drain well.

Roast Vegetables:

Wash the fresh produce. Cut sweet potato into 2 cm chunks (peeling if preferred). Cut cauliflower into bite size florets. Toss sweet potato and cauliflower with garam masala, olive oil, salt and pepper. Spread on a lined baking tray (using 2 if necessary). Add garlic cloves to the tray (leaving whole and unpeeled) and roast until golden and tender, about 20 - 25 minutes.

Prepare Remaining Ingredients:

While veg is roasting; shred red cabbage. Grate carrot. Pick parsley leaves and roughly chop, discarding stems. Zest lime and cut into quarters.

Make Dressing:

Remove the roasted garlic from the tray, peel carefully and squish them with the blade of your knife. Put the garlic in a large bowl with 2 TBS olive oil (extra virgin if you have it), dijon honey mustard, lime zest (to taste) and juice of 1 lime wedge. Whisk to combine, then add in the warm lentils, stir and season to taste.

Make Slaw:

Place cabbage, carrot, parsley and seed mix in a bowl with a squeeze of lime juice. Toss to combine.

You Plate It:

Divide dressed lentils between bowls, add the cooked sweet potato, cauliflower and slaw. Garnish with fetta, crumbling as you add, and any remaining lime wedges. Enjoy!