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

  1 dash or 0.4g

• 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

• Lemon juice

  Raw

  2 lemon yields or 94g

• 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. Combine the brown rice, lentils, water, salt, and curry powder in a medium saucepan over high heat. Stir and bring to a boil. Cover, reduce to a simmer, and cook until the liquid is absorbed and the rice and lentils are tender, about 30-40 minutes. Add more water if needed.
2. Chop the sweet potato and Yukon Gold potato into 1-inch cubes. Steam them in a steamer basket over boiling water until fork tender, about 7-10 minutes. Set aside.
3. In a mixing bowl, combine the chopped kale with half of the lemon juice, a drizzle of olive oil, and a few pinches of salt. Massage the kale until tender. Set aside.
4. In another mixing bowl, toss the shredded cabbage with the remaining lemon juice and a few pinches of salt. Massage until slightly tenderized. Set aside.
5. Fluff the cooked rice and lentils with a fork. Taste and adjust seasoning if needed. Divide between bowls.
6. Top each bowl with steamed potatoes, massaged kale, cabbage, cilantro, and avocado. Serve and enjoy!

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