Plantify Crispy Veggie Nuggets – Black Lentil and Dried Fruit Bowl with Curried Potatoes and Cauliflower
Plantify Black Lentil and Dried Fruit Bowl with Curried Potatoes and Cauliflower
- Bowl
- Cookie sheet or similar pan
- Parchment Paper
- Medium Saucepan
- Frying pan
- Mandolin-style cutter or potato peeler
- 1 package Plantify Crispy Veggie Nuggets (Black Lentil and Dried Fruit Flavour)
- 2 cup Brown rice
- 3-4 New Potatoes (Skin-on)
- 1/2 head Cauliflower
- 1 Onion, Yellow (Medium)
- 4 leaf Romaine lettuce
- 1 Carrot (Large)
- 1 tbsp Extra Virgin Olive oil
- 2 tbsp Curry powder
- 1 tbsp Lemon juice
- 1 pinch Salt
- 1 pinch Pepper
Preheat oven to 400 degrees Fahrenheit.
Cook rice in saucepan according to your package's instructions.
Wash and medium dice potatoes, skin-on.
Wash and cut ½ head of cauliflower into 12 medium florets.
Peel and cut onion into medium dice.
Wash lettuce leaves.
Wash and peel carrot. Using mandolin or potato peeler, peel off four 4" slices.
Combine all vegetables into a bowl with the curry powder, 1 tbsp of olive oil, lemon juice, salt and pepper and
Place vegetables on a parchment lined cookie sheet or similar pan.
Cook for 10 minutes, then stir/flip over veggies and continue cooking for another 10 minutes. Pull pan from oven when done.
While the veggies are cooking, heat frying pan on medium-low with a tbsp of olive oil, taking care to avoid overheating the oil.
Place the Plantify Veggie Balls into the pan, and stir regularly to avoid burning, cooking for 10 minutes.
Add 1 cup of cooked rice to each bowl. Evenly distribute cauliflower and potatoes, garnishing with one leaf of lettuce and one carrot slice for each bowl, and serve.
