Kale & Lentil Rice Bowl With Roasted Cauliflower
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 1 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
1
- 1 Pkt 180g Ben’s Original Protein+ Lentils, Turmeric & Brown Rice
- 1 stalk kale
- 200grams cauliflower florets
- 1/2teaspoons moroccan seasoning
- 2tablespoons extra virgin olive oil
- 1/4 red onion, thinly sliced
- 3 solanato tomatoes, halved
- 1tablespoons almond kernels, roughly chopped
- 1tablespoons coriander leaves
- 2tablespoons greek-style yoghurt
- 1 lemon, cheek (to serve )
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Remove leaves from kale stalk and roughly chop stem. Place stem and cauliflower in a medium bowl. Add seasoning and 1 tbs oil. Toss to coat. Arrange cauliflower mixture on tray. Roast for 25 minutes or until cauliflower is golden and tender.
Step 2 of 3
Meanwhile, tear kale leaves and place in a medium bowl. Add remaining oil and massage leaves for 1 minute or until softened and bright in colour. Heat rice mix according to packet instructions. Add rice mix to kale leaves and stir to combine.
Step 3 of 3
Transfer rice mixture to a serving bowl. Top with cauliflower mixture, onion, tomato and almonds. Sprinkle with coriander and serve with yoghurt and lemon cheek.
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