Rice and Lentil Nourish Bowls
Ingredients
Rice
- 1 cup white or brown rice dry
- 1.75 cups water or low sodium veggie broth
- 1/4 tsp kosher salt I use Morton's
Lentils
- 1 cup brown lentils dry
- 2 cups water
- 1/4 large red onion
- 2 dried bay leaves
- 1/4 tsp kosher salt I used Morton's
Sweet Potatoes
- 5.5 cups diced sweet potatoes about 2 potatoes
- 2 tbsp olive oil
- 1.5 tsp paprika
- 1.5 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp kosher salt I used Morton's
- 1/4 tsp balck pepper
Greens
- 1 bunch kale
For Serving
- 1/3 cup chopped walnuts
- 1/3 cup chopped cilantro
- 1 batch The One Minute Sauce recipe card below
- lime wedges
Instructions
Prep
- Preheat the oven to 375 and line a large cookie sheet with a non-stick mat for easy cleanup. Rinse the rice and put it in a large pot with a lid that fits on top. Add the water and salt or broth (omit the salt if using broth) Bring to a boil, then reduce the heat to low, cover and let steam for 20 minutes or until all of the water is absorbed and the rice is soft and fluffy. Rinse the lentils and add them to a pot with a lid. Add the water, onion, bay leaves and salt. Bring to a boil then reduce to low, cover and simmer for 20-25 minutes. Note: all lentils cook a little differently so follow the cooking instructions for the time and the amount of liquid on the package instructions. Then peel and dice the sweet potatoes and transfer to the baking sheet. Drizzle with the olive oil and spices. Toss to coat the potatoes evenly and then bake for 15-20 minutes or until fork tender. In the meantime, chop the walnuts and cilnatro and set aside. Then de-stem the kale and roughly chop the leaves. Steam the kale for 3-5 minutes until bright green and softened. Sprinkle with salt and set aside. Tip: Feel free to sauté the kale with olive oil, garlic, salt and pepper for additional flavor if desired.
Serve
- Fluff the rice with a fork and then divide between four bowls. Drain the lentils and discard the onions and bay leaves. Then spoon the lentils over the rice and top with the sweet potatoes, kale, walnuts and cilantro.Drizzle the sauce generously on top (recipe below) and serve with a lime wedge on the side. Enjoy!
Notes
ONE MINUTE CASHEW BUTTER SAUCE
- 1/4 cup raw cashew butter or light tahini no sugar or oil added
- 1/2 of a large lime about 1 tbsp of juice
- 4-5 tbsp warm water
- 2 tsp nutritional yeast
- 1/2 tsp garlic granules or powder
- 1/2 tsp onion granules
- 1/4 tsp smoked paprika
- 1/4 tsp kosher salt I use Morton's
- 5 dashes cayenne
- 1/2 tsp maple syrup optional if using tahini, not necessary for cashew butter
- Make the Base
-
Add the cashew butter or tahini, lime juice and 1 tbsp of water to a small bowl and stir. It will start to thicken and become lumpy…dont worry, that's normal. Just stir until the water is absorbed.Then add another 2 tbsp of water. Stir again until completely smooth and slightly lighter in color. Continue adding water one tablespoon at a time and stirring in between until it reaches the desired consistency.Important: For cashew butter (depending on the brand you use) you may need less water. It depends on how thick you want the sauce to be. So just add it gradually until it looks good to you!Tip: Warm water works best, cold water makes it harder to mix.
Spice It Up!
-
Next add the remaining ingredients and mix until smooth. Taste and add more salt or seasoning as desired.
Serve
-
Serve drizzled on top of tacos, potato wedges or serve as a spread on sandwiches or veggie burgers. I love this spooned on top of nourish bowls with rice, lentils, roasted veggies and avocado. It's all good! Hope you enjoy
Tip:
-
Some brands of tahini are salted (the options I recommended above are salted) so this recipe was designed with that in mind. If you're using an unsalted tahini or cashew butter, add additional salt to taste.