Indian Grilled Vegetable Lentil Bowl - Clean Eating Magazine

Indian Grilled Vegetable Lentil Bowl

Cashew Cream and grilled garlic combine with a few pantry staples to make a velvety curry sauce to drizzle over this meatless bowl. You can serve this bowl as is, or you can stuff the elements into a pita pocket and pack it to go.
Indian Grilled Vegetable Lentil Bowl recipe

Indian Grilled Vegetable Lentil Bowl

  • Duration
  • Prep Time
  • 4Servings


Curry Sauce

  • 2 cloves grilled garlic (Mixed Grilled Vegetables)

    ¼ cup Cashew Cream

    2 tbsp full-fat coconut milk

    2 tsp fresh lime juice

    ½ tsp curry powder

    ⅛ to ¼ tsp chile powder

    Pinch each sea salt and ground black pepper

  • 2 cups Classic Lentils



1. Make sauce: Mash garlic and place in a small saucepan. Whisk in cashew cream, coconut milk, lime juice, curry and chile powder. Cook on low, stirring occasionally, until lightly warmed. Season with salt and pepper. Remove from heat and cover.

2. Divide lentils and quinoa (or cauliflower rice) among bowls or containers. Top with grilled vegetables. Whisk curry sauce and drizzle on bowls.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 397
  • Carbohydrate Content: 45 g
  • Fat Content: 20 g
  • Fiber Content: 9 g
  • Protein Content: 13.5 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 352 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 11 g
  • Polyunsaturated Fat Content: 2 g