Turmeric Cauliflower & Lentil Bowl
with Sweet Potato & Mango Chutney Dressing
We’ve brought the fragrant and addictive flavours of India into a refreshing and hearty bowl of goodness! With mildly spiced cauliflower and lentils, plus fresh greens, zingy pickled onions and a creamy and sweet combo of yoghurt and mango chutney, this meal will fill you up while letting you feel virtuous and wholesome at the same time. Win win!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
cauliflower
1 unit
sweet potato
½ sachet
turmeric
½ unit
red onion
1 tin
lentils
1 bag
parsley
1 tub
mango chutney
(Contains Tree Nuts; May be present: Egg. )
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 bag
spinach & rocket mix
1 tub
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
3 tbs
water
3 tbs
rice wine vinegar
1 tsp
red wine vinegar (or white wine vinegar)
½ tsp
brown sugar
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Chop the sweet potato (unpeeled) into 2cm chunks. Place the cauliflower, sweet potato and turmeric (see ingredients list) on an oven tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and toss to coat. Arrange in a single layer, then roast for 20-25 minutes or until tender. TIP: Cut the veg to the correct size so they cook in the allocated time!
While the veggies are roasting, thinly slice the red onion (see ingredients list). In a small bowl, combine the water, rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
Drain and rinse the lentils. Roughly chop the parsley. In a small bowl, mix together the mango chutney, red wine vinegar, brown sugar, the salt and a drizzle of olive oil. Season with pepper.
When the veggies have 10 minutes remaining, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the lentils and cook, tossing, for 4-5 minutes or until softened and heated through.
In a large bowl, add the sweet potato and cauliflower, lentils, currants, spinach & rocket mix and 1/2 the parsley. Add the mango chutney dressing and toss to coat just before serving.
Drain the pickled onions. Divide the lentil salad between bowls. Top with the pickled onions and the Greek yoghurt. Garnish with the slivered almonds and remaining parsley.