Spiced Sweet Potato, Cauli & Lentil Bowl with Simple Slaw, Seeds & Fetta
- Prep time: 40 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 Tbsp of Dijon Honey Mustard
- 40 g of Fetta Cheese
- 2 Tbsp of Seed Mix
- 2 Tsp of YPI Everest Spice
- 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 spice mix, 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, discard stems and roughly chop. Zest lime and cut into quarters.
Make Dressing:Remove the roasted garlic from the tray, peel carefully and squish with the blade of your knife. Put the garlic in a large bowl with 4 Tbsp olive oil, Dijon honey mustard, lime zest and juice (to taste). Whisk to combine and reserve half of the dressing. Add in the warm lentils. Stir and season to taste.
Make Slaw:Place cabbage, carrot, parsley and seed mix in a bowl with remaining dressing. 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!