Lentil and Sweet Potato Bowl with Avocado Sauce
60 Minutes
Contemporary Fusion
Serves: 1
Ingredients
For the Lentils
4 cups water
1.5 cups red or yellow lentils
1 tablespoon cooking oil
1 shallot, minced
3 tablespoons fresh ginger, grated
4 garlic cloves, minced
3/4 teaspoons salt
1 tablespoon curry powder
1 teaspoon turmeric
cayenne pepper, a pinch
1.5 cups coconut milk
2 tablespoons fresh lemon juice
For the Avocado sauce
1 bunch cilantro
2 garlic cloves
salt and pepper
1 lime, juiced
2 tablespoons water
1 ripe avocado
To Assemble Bowl
2 cups cooked Royal® Basmati Rice
1 large sweet potato
2 tablespoons cooking oil, divided
salt and pepper
1 bunch of spinach or kale, cut into 1/2-inch strips
lime wedges, for serving (optional)
cilantro, for serving (optional)
Preparation
- To make the lentils, in a large pot bring 4 cups of water to a boil. Add lentils and reduce heat to a simmer. Cook for 5 minutes. Drain and set aside.
- Heat another large skillet over medium heat. Add cooking oil, shallot, garlic and ginger. Cook for 2-3 minutes. Add salt, curry powder, turmeric, and cayenne. Cook 1 minute longer.
- Add coconut milk and then stir in lentils. Adjust seasoning to taste. Lastly, take off the heat and add lemon juice.
- Make the avocado sauce by pureeing all the ingredients in a food processor. Season to taste with salt and pepper. (You could also make the sauce in a large mortar and pestle)
- Make roasted sweet potatoes by heating the oven to 375 degrees F. Line a baking sheet with parchment paper. Cut sweet potato into 1/2-inch rounds or sticks. Season with 1 tablespoon cooking oil and season with salt and pepper. Roast for 20 minutes.
- In a small sauté pan heat 1 tablespoon of oil over medium heat. Sautee kale or spinach until wilted and season with salt and pepper.
- Assemble bowls by adding cooked Royal® Basmati Rice, roasted sweet potatoes, lentils and then top with avocado sauce. Garnish with cilantro and lime wedges.
