As I write this post, I am dreaming about the wonderful weekend Corey and I had. Corey left work early on Friday and we drove down to my parents house in Long Island. We had a fabulous weekend filled with delicious food, excellent drinks and great music. I am sure a lot of people understand and can relate when I say that although nothing we ate was terrible for us, some of the things we ate (and thoroughly enjoy) were a little more indulgent than things i eat through out the week. There was a time in my life when coming home from an action (and food) packed weekend would’ve resulted in a few days of crash dieting or caloric limitation. Back then I didn’t know and understand that that can actually do more harm to your body, metabolism, and overall wellbeing. Its best to still give your body its regular calories and nutrients, especially fiber, protein, healthy fats, and lots of vegetables. So on this Monday I decided to make a delicious and nutrient packed buddha bowl for lunch – filled with protein, greens, cruciferous veggies, spices and (my personal favorite) sweet potatoes.
This recipe has a few different components to it, and each of the different parts can obviously be made on their own as individual sides. I made curried green lentils, lemon cayenne roasted cauliflower, & roasted sweet potatoes. These three dishes were nestled on a bed of chopped baby spinach in the bottom of the bowl and then topped with sliced avocado and more hot sauce (Trader Joe’s Green Dragon Sauce). So many different textures and flavors had my taste buds doing back flips. I made lots of extras so that the left overs could be used in breakfasts and lunches for the rest of the week!
The recipes make 2-4 servings, depending on how small or large you like your servings to be. Feel free to make these all and throw them in a bowl together, or try just one of them as a side to your next meal! Below are the instructions for the bowl, followed by the recipes for the individual components. You can customize it by adding any other toppings of choice (next time I’m adding a fried egg!).
Directions for the Spicy Detoxifying Lentil Bowl:
Place a 1/2 cup of chopped spinach into a bowl. Place 1/2 cup of curried lentils, 1/2 cup of sweet potatoes, and 1 cup cauliflower into the bowl. Top with a quarter of an avocado and add any hot sauces, condiments, or extra toppings of choice. Take a pic, then mix it up together and enjoy!
Quick & Easy Curried Lentils
– 1 cup dried green lentils
– 2 1/4 cups water
– 1 tbsp coconut oil
– 1 tsp curry powder
– 1 turmeric
– sea salt and black pepper to taste.
– dash of cayenne powder
In a medium sauce pan boil 2 and 1/4 cups of water, add lentils and cook for 20 minutes. Once the lentils are cooked and all water is absorbed, add 1 tbsp of coconut oil, curry powder, turmeric, and cayenne pepper – mix well. Salt and pepper to taste. Makes 4 servings.
Lemon Cayenne Cauliflower
– 3 cups fresh cauliflower
– 1-2 tbsp olive oil
– juice of half of a lemon
– cayenne pepper
– sea salt
– black pepper
Heat oven to 475 degrees. In a large bowl, coat 3 cups of cauliflower in 1-2 tbsp of olive oil. Place cauliflower on a baking sheet. Squeeze the juice from half of a lemon on the cauliflower. Sprinkle the cauliflower evenly with cayenne pepper, sea salt and black pepper. Roast in oven for 8-12 minutes. Makes 3-4 servings.
Spicy Sweet Potatoes
– 1 large sweet potato
– 1 tbsp coconut oil (liquid or melted)
– 1/2 tsp chipotle chili powder
– 1/4 tsp cumin
– 1/4 tsp ginger
– dash of sea salt
– dash of black pepper
Preheat the oven to 425 degrees. Dice the sweet potato into very small cubes. In a large bowl, toss the sweet potatoes with the coconut oil, and seasonings. Evenly space the sweet potatoes on a baking sheet and roast in the oven for 10-15 minutes — based on desired level of “doneness.” Makes 2-3 servings.