Cauliflower Rice Bowl with Curried Lentils, Carrots and Yogurt
Print Recipe
Who says eating healthy has to be boring? It sure doesn't—and this cauliflower rice bowl with curried lentils, carrots and yogurt is proof. The fresh legume-veggie-yogurt combo will fill you up without weighing you down. (Plus, we'll take any excuse to put our cauliflower rice recipe to good use.)
Ingredients
Lentils
1 cup red lentils
2 cups vegetable broth or water
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon coriander
Salt and freshly ground black pepper
Bowl and Toppings
1 recipe prepared cauliflower rice (get the recipe)
2 carrots, peeled
½ cup Greek yogurt
¼ cup sliced scallions
¼ cup cilantro leaves
4 lime wedges
Directions
1. Make the Lentils: In a medium pot, stir the lentils with the broth or water, curry powder, cumin and coriander. Bring the mixture to a simmer over medium-low heat.
2. Simmer until the lentils are tender and most of the liquid has been absorbed, 12 to 15 minutes. Season with salt and pepper.
3. Make the Bowl and Toppings: Divide the cauliflower rice among four bowls. Divide the lentils between the four bowls, scooping it on top of the rice.
4. Use a vegetable peeler to cut wide carrot “ribbons” from the whole peeled carrots. Divide the carrot curls among the four bowls.
5. Top each bowl with 2 tablespoons Greek yogurt, 1 tablespoon scallions, 1 tablespoon cilantro and a wedge of lime. Serve immediately.
Lentils
180 calories
1g fat
32g carbs
12g protein
1g sugars
Bowl and Toppings
100 calories
2g fat
17g carbs
4g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.