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Cauliflower Rice Bowl with Curried Lentils, Carrots and Yogurt
Cauliflower Rice Bowl with Curried Lentils, Carrots and Yogurt 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.)

RELATED: Mujaddara with Spiced Lemon Yogurt

4 servings


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

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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