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Cauliflower Rice Bowl with Curried Lentils, Carrots and Yogurt
A hearty, healthy lunch (or dinner)
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Who says eating healthy has to be boring? It sure doesn't—and this cauliflower rice bowl with curried lentils, carrots and yogurt is proof. The fresh legume-veggie-yogurt combo will fill you up without weighing you down. (Plus, we'll take any excuse to put our cauliflower rice recipe to good use.)
Makes 4 servings
Start to Finish: 45 minutes
Ingredients
Lentils
1 cup red lentils
2 cups vegetable broth or water
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon coriander
Salt and freshly ground black pepper
Bowl and Toppings
1 recipe prepared cauliflower rice (get the recipe)
2 carrots, peeled
½ cup Greek yogurt
¼ cup sliced scallions
¼ cup cilantro leaves
4 lime wedges
Directions
1. Make the lentils: In a medium pot, stir the lentils with the broth or water, curry powder, cumin and coriander. Bring the mixture to a simmer over medium-low heat.
2. Simmer until the lentils are tender and most of the liquid has been absorbed, 12 to 15 minutes. Season with salt and pepper.
3. Build the bowls: Divide the cauliflower rice among four bowls. Divide the lentils between the four bowls, scooping it on top of the rice.
4. Use a vegetable peeler to cut wide carrot “ribbons” from the whole peeled carrots. Divide the carrot curls among the four bowls.
5. Top each bowl with 2 tablespoons Greek yogurt, 1 tablespoon scallions, 1 tablespoon cilantro and a wedge of lime. Serve immediately.
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