Curry Spice Veggie and Grain Bowl

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Lentils

  Raw

  1 ½ cup or 288g

• Water

  Plain, clean water

  3 ½ cup or 828g

• Salt

  Table

  7 tsp or 42g

• Curry powder

  Spices

  2 tsp or 4g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Potato

  Flesh and skin, raw

  1 cup, diced or 150g

• Kale

  Raw

  8 cup, chopped or 536g

• Lemons

  Raw, without peel

  2 fruit, small or 116g

• Red cabbage

  Red, raw

  6 cup, shredded or 420g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Fresh cilantro

  Coriander leaves, raw

  1 ½ tbsp or 2g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. In a medium saucepan over high heat, combine the brown rice, lentils, water, salt and curry powder. Stir to combine and bring to a boil. Cover and reduce to a simmer. Cook until all of the liquid has absorbed and the rice and lentils are tender, about 30-40 minutes. If you need to add more water, do so.
2. Meanwhile, chop the sweet potato and Yukon gold potato into 1-inch cubes. Put them in a steamer basket and steam them over boiling water until they are fork tender, about 7-10 minutes. Set aside.
3. Add the chopped kale to a mixing bowl along with half of the lemon or lime juice, a drizzle of olive oil and a few pinches of salt. Massage the kale with your fingers until it becomes tender. Set aside.
4. Add the shredded cabbage to another mixing bowl and toss with the rest of the lemon or lime juice and a few pinches of salt. Massage the cabbage with your hands until it tenderizes a bit. Set aside.
5. When the rice and lentils have finished cooking, fluff them with a fork. Taste and add more seasoning, if desired. Then distribute them between four bowls (if you’re making four servings).
6. Top with the steamed potatoes, massaged kale, purple cabbage, cilantro and avocado. Enjoy!

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