A hearty and wholesome vegan bowl made with fluffy rice, tender seasoned lentils, roasted sweet potatoes, vibrant kale, and a creamy cashew butter sauce. This nourishing meal is packed with plant-based protein, fiber, and bold flavors, making it perfect for weeknight dinners or meal prep.
Why You’ll Love This Recipe
This rice and lentil nourish bowl is the perfect balance of flavor, texture, and nutrition. The sweet potatoes are roasted with warm spices like cumin, oregano, and paprika, bringing a slightly smoky and savory depth. The lentils are gently simmered with red onion and bay leaves, adding subtle layers of flavor while keeping them tender yet firm.
It’s a complete meal in one bowl—protein from lentils, energizing carbohydrates from rice, healthy fats from walnuts and cashew butter, and plenty of greens. Best of all, it’s easy to prepare and ideal for making ahead for busy weeks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice
1 cup white or brown rice, dry
1.75 cups water or low sodium vegetable broth
1/4 teaspoon kosher salt
Lentils
1 cup brown lentils, dry
2 cups water
1/4 large red onion
2 dried bay leaves
1/4 teaspoon kosher salt
Greens
1 bunch kale, stems removed and leaves roughly chopped
For Serving
1/3 cup chopped walnuts
1/3 cup chopped fresh cilantro
Lime wedges
One Minute Cashew Butter Sauce
1/4 cup raw cashew butter or light tahini (no sugar or oil added)
1 tablespoon fresh lime juice
4 to 5 tablespoons warm water
2 teaspoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
5 dashes cayenne pepper
1/2 teaspoon maple syrup (optional, especially if using tahini)
Directions
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper or a non-stick mat.
Rinse the rice thoroughly under cold water. Add it to a pot with 1.75 cups water or broth and 1/4 teaspoon salt (omit salt if using broth). Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Rinse the lentils and place them in a separate pot with 2 cups water, red onion, bay leaves, and 1/4 teaspoon salt. Bring to a boil, reduce to low, cover, and simmer for 20 to 25 minutes until tender but not mushy. Drain any excess liquid and discard the onion and bay leaves.
Spread the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with paprika, oregano, cumin, salt, and black pepper. Toss to coat evenly. Roast for 15 to 20 minutes, or until fork tender and lightly golden.
Steam the chopped kale for 3 to 5 minutes until bright green and softened. Lightly season with a pinch of salt if desired.
To prepare the cashew butter sauce, add the cashew butter and lime juice to a small bowl with 1 tablespoon warm water. Stir until combined. Gradually add more warm water, one tablespoon at a time, stirring until smooth and creamy. Add nutritional yeast, garlic powder, onion powder, smoked paprika, salt, cayenne, and maple syrup if using. Mix well and adjust seasoning to taste.
To assemble, divide the rice among four bowls. Top with lentils, roasted sweet potatoes, and steamed kale. Sprinkle with chopped walnuts and cilantro. Drizzle generously with cashew butter sauce and serve with a lime wedge.
Swap the kale for spinach, Swiss chard, or arugula for a different leafy green option.
Use French green lentils or black lentils instead of brown lentils for a firmer texture.
Replace the cashew butter sauce with hummus or a lemon tahini dressing for a new flavor twist.
Add roasted vegetables such as broccoli, Brussels sprouts, or carrots for extra variety.
Top with sliced avocado for added creaminess.
Storage/Reheating
Store the rice, lentils, sweet potatoes, and kale in separate airtight containers in the refrigerator for up to 4 days. The cashew butter sauce can be refrigerated for up to 2 weeks and may thicken over time. Add a small splash of warm water and stir before serving to loosen.
To reheat, warm the rice, lentils, and sweet potatoes in the microwave for 1 to 2 minutes or in a skillet over medium heat until heated through. Add fresh greens and sauce after reheating for best texture and flavor.
FAQs
Can I use canned lentils instead of dried?
Yes, you can use about 2 cups of cooked or canned lentils. Rinse and drain them well before warming and seasoning.
Can I make this recipe ahead of time?
Absolutely. This bowl is perfect for meal prep. Prepare all components in advance and assemble when ready to eat.
What type of rice works best?
Both white and brown rice work well. Brown rice will take slightly longer to cook and has a nuttier flavor.
Can I freeze this recipe?
You can freeze the rice, lentils, and sweet potatoes for up to 2 months. It’s best to prepare the kale and sauce fresh.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free.
How do I keep the lentils from getting mushy?
Avoid overcooking and be sure to use whole brown, green, or black lentils instead of split lentils.
Can I sauté the kale instead of steaming it?
Yes, sautéing with a little olive oil and garlic adds extra flavor.
What can I use instead of walnuts?
Try sliced almonds, pumpkin seeds, or sunflower seeds for crunch.
Is the maple syrup necessary in the sauce?
No, it’s optional and mainly used if the tahini tastes slightly bitter.
How can I make the bowl spicier?
Increase the cayenne in the sauce or add red pepper flakes to the roasted sweet potatoes.
Conclusion
These Rice and Lentil Nourish Bowls are a satisfying, nutrient-dense meal that combines warm spices, hearty grains, and a creamy, flavorful sauce. Whether you’re preparing dinner for the family or planning meals for the week, this recipe delivers comfort, balance, and delicious plant-based goodness in every bite.
Rice and Lentil Nourish Bowls are hearty vegan bowls made with fluffy rice, tender seasoned lentils, roasted spiced sweet potatoes, vibrant kale, crunchy walnuts, and a creamy cashew butter sauce for a balanced, protein-rich meal.
Author:Sophia
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 bowls
Category:Main Course
Method:Roasting and Stovetop
Cuisine:International
Diet:Vegan
Ingredients
Rice: 1 cup white or brown rice (dry), 1.75 cups water or low-sodium vegetable broth, 1/4 teaspoon kosher salt
Lentils: 1 cup brown lentils (dry), 2 cups water, 1/4 large red onion, 2 dried bay leaves, 1/4 teaspoon kosher salt
Preheat oven to 375°F (190°C) and line a baking sheet.
Rinse rice and cook with water or broth and salt. Bring to boil, reduce to low, cover, and simmer 20 minutes. Let sit 5 minutes, then fluff.
Rinse lentils and cook with water, onion, bay leaves, and salt. Simmer 20–25 minutes until tender. Drain excess liquid and discard onion and bay leaves.
Toss diced sweet potatoes with olive oil, paprika, oregano, cumin, salt, and pepper. Roast 15–20 minutes until fork tender.
Steam kale 3–5 minutes until bright green and softened.
Whisk together cashew butter, lime juice, and 1 tablespoon warm water. Gradually add more water until smooth. Stir in nutritional yeast, garlic powder, onion powder, smoked paprika, salt, cayenne, and maple syrup if using.
Assemble bowls with rice, lentils, sweet potatoes, and kale. Top with walnuts and cilantro. Drizzle with sauce and serve with lime wedges.
Notes
Store components separately for best meal prep results.
Adjust cayenne for preferred spice level.
Use green or black lentils for firmer texture.
Sauce thickens in refrigerator—add warm water to loosen.
