By lentilsorg Bowls, Main Dish
January 8, 2021
A warm bowl with a base of quinoa and lentils tossed warm with currants, cumin, coriander, and cinnamon, topped with spiced, roasted cauliflower, sliced almonds, Italian parsley, and a drizzle of white balsamic vinaigrette.
15 Minutes
5 Minutes
20 Minutes
*To prepare Spiced Cauliflower: Combine 4 parts curry powder to 1 part turmeric with canola oil and lemon juice. Dress the cut cauliflower florets in the spice mix and roast at 425⁰F (220⁰C) for 10 minutes.
**To prepare White Balsamic vinaigrette: Combine 2 parts avocado oil to 1 part white balsamic vinegar
Chef’s Tip: Something as simple as rotating a seasonal apple or plant based cheese through this bowl will allow it to remain vegan but provide some delicious flavor pairings.
10 cups (2.5 L) quinoa, cooked, held warm
10 cups (2.5 L) whole red lentils, cooked, held warm
5 cups (1.25 L) red currants, fresh or dried
1 Tbsp (15 mL) cumin
½ Tbsp (7 mL) coriander
1 tsp (5 mL) cinnamon
10 cups (2.5 L) spiced cauliflower, roasted*
5 cups (1.25 L) sliced almonds
2 ½ cups (625 mL) flat leaf Italian parsley, roughly chopped
10 oz (300 mL) white balsamic vinaigrette**
