This tasty Vegan dish is packed full of zingy flavours and keeps in the fridge for up to three days. Perfect for meal prepped lunches, or to serve in smaller portions on the side.
It’s a great source of protein and fibre. It has 5 veg, so you get all of your 5 a day in one portion. It takes a little bit of effort, but given that you can batch cook this, it’s great for quick lunches later in the week.Print
Vegan salad packed with flavour as well as goodness!
1 large sweet potato, skin left on, scrubbed and cut into medium chunks
1 cauliflower, cut into large florets, stalk diced
1 tbsp garam masala
3 tbsp groundnut oil
2 garlic cloves
200g puy lentils
thumb-sized piece ginger, grated
1 tsp Dijon mustard
1½ limes, juiced
¼ red cabbage
½ small pack coriander
- Heat oven to 200C/180C fan/gas 6.
- Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray.
- Add the garlic and roast for 30-35 mins until cooked.
- Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
- Remove the garlic cloves from the tray and squish them with the blade of your knife.
- Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice.
- Whisk, then tip in the warm lentils, stir and season to taste.
- Coarsely grate the carrots, shred the cabbage and roughly chop the coriander.
- Squeeze over the remaining lime juice and season to taste.
- Divide the lentil mixture between four bowls (or four containers if saving and chilling).
- Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.
- Prep Time: 20
- Cook Time: 35
- Calories: 350