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Rice and Lentil Nourish Bowls

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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
  • Sweet Potatoes: 5.5 cups diced sweet potatoes (about 2 medium), 2 tablespoons olive oil, 1.5 teaspoons paprika, 1.5 teaspoons dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Greens: 1 bunch kale, stems removed and chopped
  • For Serving: 1/3 cup chopped walnuts, 1/3 cup chopped fresh cilantro, lime wedges
  • Cashew Butter Sauce: 1/4 cup raw cashew butter or light tahini, 1 tablespoon fresh lime juice, 4–5 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)

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet.
  2. 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.
  3. 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.
  4. Toss diced sweet potatoes with olive oil, paprika, oregano, cumin, salt, and pepper. Roast 15–20 minutes until fork tender.
  5. Steam kale 3–5 minutes until bright green and softened.
  6. 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.
  7. 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.
  • All ingredients are naturally gluten-free.

Nutrition

Find it online: https://savorymomskitchen.com/rice-and-lentil-nourish-bowls/