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.

Prep Time
15 min
15 min


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
  • Cholesterol Content 0 mg
  • 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