home iconhome iconRecipe Archive
arrow right iconarrow right icon
Indian Recipes
Turmeric Cauliflower & Lentil Bowl

Turmeric Cauliflower & Lentil Bowl

with Sweet Potato & Mango Chutney Dressing

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.1 / 4 Ratingout of 176 ratings
Read more

We’ve brought the fragrant and addictive flavours of India into a refreshing and hearty bowl of goodness! With mildly spiced cauliflower and lentils, plus fresh greens, zingy pickled onions and a creamy and sweet combo of yoghurt and mango chutney, this meal will fill you up while letting you feel virtuous and wholesome at the same time. Win win!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 portion


1 unit

sweet potato

½ sachet


½ unit

red onion

1 tin


1 bag


1 tub

mango chutney

(ContainsTree Nuts)

1 packet

slivered almonds

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 packet


1 bag

spinach & rocket mix

1 tub

Greek yoghurt


Not included in your delivery

olive oil

3 tbs


3 tbs

rice wine vinegar

1 tsp

red wine vinegar (or white wine vinegar)

½ tsp

brown sugar

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1940 kJ
Fat13 g
of which saturates2.2 g
Carbohydrate55.1 g
of which sugars30.1 g
Protein22.5 g
Sodium344 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Small Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Roast veggies
Roast veggies

Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Chop the sweet potato (unpeeled) into 2cm chunks. Place the cauliflower, sweet potato and turmeric (see ingredients list) on an oven tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and toss to coat. Arrange in a single layer, then roast for 20-25 minutes or until tender. TIP: Cut the veg to the correct size so they cook in the allocated time!

Pickle onions
Pickle onions

While the veggies are roasting, thinly slice the red onion (see ingredients list). In a small bowl, combine the water, rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.


Drain and rinse the lentils. Roughly chop the parsley. In a small bowl, mix together the mango chutney, red wine vinegar, brown sugar, the salt and a drizzle of olive oil. Season with pepper.

Cook lentils
Cook lentils

When the veggies have 10 minutes remaining, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the lentils and cook, tossing, for 4-5 minutes or until softened and heated through.

Toss together
Toss together

In a large bowl, add the sweet potato and cauliflower, lentils, currants, spinach & rocket mix and 1/2 the parsley. Add the mango chutney dressing and toss to coat just before serving.


Drain the pickled onions. Divide the lentil salad between bowls. Top with the pickled onions and the Greek yoghurt. Garnish with the slivered almonds and remaining parsley.