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Coconut Roasted Lentil Nourish Bowl
45 min
Main
Servings
Total
45 minPrep
15 minCook
30 minContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
Coconut cardamom rice
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1½ cups (285g)uncooked brown rice, soaked overnight, drained †
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1⅔ cups (400ml)canned light coconut milk
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6cardamom pods, cracked (optional)
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1vegetable bouillon cube, crushed
Roasted veggies
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1medium broccoli
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1medium onion
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2parsnips
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1½ cups (270g)cooked brown lentils
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1 Tbsp (15ml)olive oil
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1 tsp (2g)ground cumin
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1 tsp (3g)garlic powder
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1 tsp (2.3g)onion powder
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½ tspsalt
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½ tspground black pepper
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¼ tspcayenne pepper
Tahini sambal sauce
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½lime, juiced
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¼ cup (60ml)water
-
-
-
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½ tsponion powder
Optional fresh toppings
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roasted unsalted almonds
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carrot
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red bell pepper
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lime slice
Make your own
Directions
- Add all the rice ingredients to a medium pot. Bring to a boil, then reduce to a simmer. Cook, covered, at a gentle simmer until the rice is tender and all the liquid has been absorbed about 15 - 20 minutes.
- Line a baking tray and preheat the oven to 390°F (200°C)*.
- Chop the broccoli, onion, and parsnip into bite-sized pieces and transfer to the baking tray.
- Add the lentils to a second baking tray. Divide the oil and seasonings over both baking trays. Toss to coat and spread out in a single layer.
- Bake on the centre rack of the oven for 20 minutes, stirring once halfway.
- Fluff the cooked rice with a fork, remove the cardamom pods, cover with a lid, and let rest for 5 minutes.
- Add all the sauce ingredients to a bowl. Stir into a smooth sauce.
- To assemble, layer rice on the bottom of a bowl. Top with a generous heap of roasted veggies and lentils. Add some (optional) fresh cut-up veggies of your choosing, drizzle the tahini sambal sauce on top, and enjoy!
Notes
- †If unable to soak the rice overnight, cook according to the package instructions, as more water will needed. We are also cooking the rice in coconut milk, so subtract this from the amount of water listed on the package directions.
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store the sauce, rice, and roasted vegetables separately in airtight containers in the fridge for up to 3 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 35%
• uncooked brown rice
Proteins 17%
• cooked brown lentils
• tahini
Fruits & Veggies 48%
• medium broccoli
• medium onion
• parsnip
• lime
Calcium
No significant sources of calciumFat
• canned light coconut milk
• olive oil
• tahini
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Omg this was insanely delicious! The sambal tahini is going to be a permanent staple to dress my veggies! Sooo good.
Really delicious. Great way to get lots of nutrients in you. I made extra sauce, but the amount of sauce in the recipe was perfect. Didn’t need to go overboard!
This dish was heartwarming and loved by everyone in my family!
Délicieux. Attention à la cuisson du riz. Je l'ai fait brûler et j'ai dû ajouter de l'eau. Les légumes sont très facilement interchangeables. Cette recette demande beaucoup de vaisselle et de manipulation. Ce n'est pas la plus simple mais le résultat en vaut la peine. Être bien généreuse en légumes car il n'y en a pas eu pour 5
Love love love this recipe! Sooo gooood 🤤💕
My new favourite recipe 😭💓
Used this recipe as inspiration and used what was in the fridge - broccoli, carrot, shallot, red cabbage, and pickled red onion. The sauce really elevated the flavours! Great weekday night dinner
The dressing is so good! It's my first time trying & using sambal oelek & I'm such a fan; it pairs so nicely with the creaminess of the tahini! I swapped out the veg for what I had in the fridge (rainbow carrots & kale) & it was a really hearty & nourishing dish. I did struggle with the rice & it needed a lot more liquid even though I pre-soaked it, but I always find this is a problem when I'm cooking rice.
Delicious. I replaced the rice with quinoa and buckwheat.
The roasted veggies were good and the sauce was really good.
I always use sugarcane molasses intead of agave syrup and it seems to work.
Thank you for the recipe. I hope I'm able to make the rice with coconut milk soon.
Very yummy!
Really love the crispy lentils
So good, the rice boiled in Coconut milk is truly amazing
Unreal! I added Salmon and it tasted amazing
Super delicious!
Heads up! The recipe is missing the step to first bring it to a boil, and then reduce it to a simmer (the YouTube video does include this however)
Wowowow! This was a hit! So hearty and delicious! Will add weekly rotation ❤️
Sooo yummy, especially the rice! 🤤
I have never cooked rice in anything but water, and it’s so good!
Very tasty. 😍
Great and super versatile recipe!
Literally one of my favourite recipes ever!!! So so tasty and able to modify with any in-season vegetables. Tastes fabulous regardless!
Because I didn't have all the ingredients, I changed up a few things. Calabrian peppers instead salem oelek in the dressing. Different veggies - asparagus, mushrooms, zucchini. Full coconut milk instead of light. It all came out just fine - It was very tasty.
Day 1 testing. …
As I had some broccoli, courgette cooked lentils and left over coconut milk in the fridge the recipe was chosen . It’s always a challenge using up stuff well in my experience.
This was a great success.
The tahini sauce made a hit with-my-less-keen plant based partner. He asked for repeats in the future! A top recommendation.
The rice was delicious, and I simply added the already cooked lentils in the oven as the vegetables were roasting.
Delicious recipe. So much so that I seem to have eaten way more than one portion - whoops! 🤦♀️🤣
I have to admit that I wasn't sure I'd like this bowl. The mix of ingredients seemed really weird but I decided to trust the recipe and give it a go. And I'm glad I did! All the flavors worked so well and in my opinion the additional lime wedge as well as the fresh red bell pepper is a must. Loved it! 😍
This was absolutely delicious! I've made it several times now and it's always a hit!
This has been an absolute favourite of mine and my families (many of whom are still semi-meat eaters!!) The flavours and the soul warming nature of this dish is just so so so good. I always adjust the veggies to what we have seasonally available on my farm, so that usually looks like roasted carrots, beets, onions, broccoli & kale. The tahini dressing is also a go to of mine for other bowls. Would recommend this to anyone!
Is there a listing for the Calories for your dishes? I just made the Golden Tempeh Nourish Bowl and it was so good this is my first time making a Vegan dish and LOVED IT.
I want to make this for everyone I know! Not sure I can ever have rice again that is not made with coconut milk/cardamom. And just like others have said, I roasted veggies that I had on hand. The tahini sambal sauce was incredible and I would likely eat ANYTHING if it had that sauce. Thank you Sadia!!! Another smash hit in our house.
This was soooo good! The tahini sambal sauce in particular was really good. One of the things I love about this dish is how forgiving and flexible it is. I made the bowl with different roasted veggies which allowed me to use up what I had. I added more sambal, maple syrup, lime, and Tamari than the sauce called for which amped the flavor and hubs and I loved it. It wasn’t too much at all. It reminds me a bit of peanut sauce. We had some sauce leftover the next day which I added to some particularly bland Pad Thai takeout we had in the fridge. It was perfect!!! I think the sauce was even more special the next day when flavors had a little time to marry and develop.
One of our favourite dinners at the moment. And so versatile as I can roast whatever veggies I have to use up.
This was the first dish I tried from PUL and it got me hooked right away. The amazing thing about this nourish bowl (and really any of the nourish bowls) is that you can really use any veggies you have on hand and it'll be great. This tahini sambal sauce is KILLER! If you haven't tried this dish yet, I highly recommend you do! Another one of our favorites is the Golden Tempeh Nourish Bowl (we always sub the tempeh for tofu or chicken, as we aren't vegetarian...yet!), and the sauce is delicious.
The tahini sambal sauce is 😍😍😍
I’m always looking for inspiration when make nourish bowls. This one doesn’t disappoint!
Yes, this recipe is good! I don't always make the special rice with coconut milk and cardamon. The recipe also works with normal cooked rice. The tahini sambal sauce makes it for me.
Just made this and oh my gosh!!!
Sadia's recipe never fail me.
SO GOOD!
Thank you so much for the recipe, PUL!
This recipe is OMG! It's among my top favorite PUL recipes! I added grilled shiitake mushrooms and it was devine!
Thank you Sadia, can't tell you how much I appreciate you and your work, and all you give to us ! Your recipes, videos, articles, old and new website, everything is wow 😍
I really love this nourish bowl and I come back to it a lot, it's hearty, tasty and easy to make, perfect as it is <3
Delicious and earthy recipe, also quite easy. I found that cooking with coconut milk in a rice cooker is a challenge (the bottom gets quite brown), so the pot may be the best way to go. Also, it ends up much heavier than it looks, perhaps due to the fat in the milk, so small portions are best!
have made this twice and tonight was my third time, it is so delicious! The sweetness and spicy undertones of the sauce are so yummy! Works really well with the roasted veg and coconut rice.
That sauce is heavenly :D Thanks you guys!
My new favourite dish ever!