Garam Masala Roasted Veggie + Lentil Balance Bowl

It’s no secret I love a good balance bowl. This plant-based bowl of delicious is packed with hearty veggies, protein-packed lentils and a sweet-savory contrast that is perfect for Fall.

With warming Garam Masala (an underrated mid-eastern spice blend, if you ask me), on perfectly roasted cauliflower, sweet and savory carrots, with simple sauteed kale and satisfying lentils (that come together in no time), this bowl is perfect for a make-ahead dinner (it’s super meal prep friendly- make the lentils and roasted veggies ahead; just quickly blast veggies in the oven if you’d like them hot, before serving) or lunch bowl. The cherries are an added touch; but I think they’re an essential contrast to this warming, sweet-and-tart Autumn meal.

Don’t be intimidated by the steps, it comes together easily!To Prep:

1. Prep and roast vegetables

2. While vegetables are roasting, cook lentils.

3. While lentils are cooking, prepare yogurt sauce. Just before vegetables are finished (or when you’re ready to serve), sautee kale. Put it all together and enjoy!

Garam masala Roasted Veggie + Lentil Power Bowl

Serves 4Versatile Green Lentils:

I love cooking lentils in full-fat canned coconut milk for this recipe. It’s 100% optional, but it’s a game changer- try it!

1 cup dry brown or green lentils, rinsed

2 cups water, broth or liquid

pinch sea salt Stovetop: Combine lentils and water/broth in a saucepan. Bring to a boil, reduce to a simmer and simmer until lentils are soft, about 20 minutes. Drain excess water and let cool to desired temperature. In the Instant Pot:

Combine lentils and liquid (I recommend doubling the amount when using the instant pot- they cook quick!) with a pinch of salt. Cook on manual for 8 minutes. Release pressure and drain any excess liquid.

Roasted Veggies:I like roasting these veggies on the same pan if you have a pan large enough. If not or you want to double recipe, use separate pans.

Garam Masala Roasted Cauliflower:

1 head cauliflower, chopped into florets

1/2 tsp garam masala (more if desired)

avocado or coconut oil

sea salt to taste

Sweet and Savory Roasted carrots (the same combination works great for sweet potatoes)

1 lb carrots, peeled and sliced into sticks (rounds work, too).

1/2 tsp each cinnamon and cumin (optional)

avocado or coconut oil

sea salt to taste

1. Preheat oven to 375. Toss vegetables well with oil and seasoning (the key here is to toss, not drizzle). Spread evenly on pan. Cook for 15-20 minutes, until starting to brown. Flip and continue to cook, 20-25 minutes until soft and golden.

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Sauteed Kale: 1 head kale, chopped

2-3 tsp coconut or avocado oil

sea salt and garlic powder, to taste

1. Melt oil in a large sautee pan over medium-high heat.

2. Add kale and season with sea salt and garlic powder. Cook until wilted. Remove from pan.

Simple Garlic Dill Yogurt sauce:

1/2 cup greek yogurt (try coconut yogurt if dairy-free)

2-3 tsp lemon juice (more if desired)

1 tbsp olive oil

1 small clove garlic, minced

3 tbsp chopped fresh dill

pinch sea salt

1. Whisk yogurt with lemon juice, olive oil, garlic and dill. Season to taste, adding more lemon juice or sea salt if desired.

Put it all together

In four bowls, divide: Lentils

Roasted vegetables

Sauteed kale

Dried cherries (small handful per bowl)

Drizzle with: Garlic-dill yogurt sauce (tahini works well here, too). Enjoy!