Cauliflower & Sweet Potato Lentil Bowl with Simple Slaw & Fetta
- Prep time: 30 minutes
- Calories: 350
- 1⁄4 of Cauliflower
- 350 g of Sweet Potato (Small)
- 1⁄2 Cup of Black Beluga Lentils
- 1⁄8 of Red Cabbage
- 1 of Carrot
- 1⁄2 Tbsp of Dijon Honey Mustard
- 40 g of Fetta Cheese
- 1 Tbsp of Seed Mix
- 1 Tsp of Garam Masala
- 1 of Lime
- 1 Small Bunch of Flatleaf Parsley
- 2 of Garlic Clove
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:Cut sweet potato into 2 cm chunks (). 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. Add garlic cloves to the tray (leaving whole and unpeeled) and roast until golden and tender, about 20 - 25 minutes.
Prepare Remaining Ingredients:While vegetables are roasting; finely 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, 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!