Step 1

Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).

Step 2

Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.

Step 3

Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).

Step 8

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.