1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
2 Tbsp coconut or avocado oil (see notes for oil-free*)
1/4 tsp sea salt
1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
1 Tbsp oil or water
1 pinch sea salt
1/2 tsp curry powder (optional)
1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)
FOR SERVING optional
1 batch Cilantro Chutney
Thinly sliced red cabbage
Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.
This recipe and photos were created by MinimalistBaker.com, we just shared it! Please check them out for more delicious ideas!