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Cauliflower, Lentil and Sweet Potato Bowl Recipe

Each bowl contains four of your five-a-day!




  • 1 cauliflower, cut into florets
  • 1 large sweet potato, cut into bite-size chunks
  • 2 garlic cloves, sliced
  • 1tbsp garam masala
  • 4tbsp olive oil
  • 250g Puy lentils
  • 1tsp Dijon mustard
  • 3cm piece of fresh root ginger, grated
  • juice of 1 lemon
  • handful of fresh coriander (cilantro), chopped
  • freshly ground black pepper


Preheat the oven to 180°C/gas mark 4.

In a large bowl, mix together the cauliflower, sweet potato, garlic and garam masala with 2tbsp of the olive oil.

Arrange the veggies in a roasting tin (pan) and roast in the oven for 35 minutes.

Meanwhile, put the lentils into a saucepan along with 500ml water and bring to the boil. Reduce the heat and simmer for 25 minutes, or until the lentils are cooked. Drain and set aside.

In another large bowl, mix the remaining olive oil with the mustard, ginger and half of the lemon juice, then stir in the cooked lentils.

Divide the lentils among 4 serving bowls, then top with the roasted cauliflower and sweet potato. Scatter over the fresh coriander and squeeze over the remaining lemon juice.

Season to taste with freshly ground pepper and serve with coleslaw.

Recipe taken from The Immunity Cookbook by Kate Llewellyn-Waters, with photography by Steven Joyce. Published by Quadrille


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