Vegan Nourish Bowl with Crispy Lentils and Kale, Sweet Potato and a Creamy Cashew Sauce

Sit down with this nutrient-dense roasted nourish bowl in just 30 minutes – featuring sweet potatoes, quinoa, crispy lentils, kale, avocado and toasted seeds!

  • ¾ cup red quinoa
  • 4 orange sweet potatoes (cut into bite-sized cubes)
  • 400g brown lentils (1 tin, rinsed and drained)
  • ½ tsp cumin seeds
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • 80g kale (1 bag, roughly torn)
  • 1 avocado (sliced)
  • ¼ cup sunflower seeds (toasted)
  • Olive oil
  • Salt and pepper

Creamy cashew, tahini sauce

  • ⅓ cup cashews (soaked in boiling water for 20 minutes)
  • ½ cup water
  • ¼ cup tahini
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 garlic clove


  1. Preheat the oven to 200 degrees fan bake.

  2. Cook the quinoa as per the packet instructions.

  3. Add the sweet potato to a baking tray, drizzle generously with olive oil and seaon with salt; toss well to ensure each piece is well coated. Pop in the oven for 30 minutes or until golden brown.

  4. On a separate tray add the lentils with the cumin, coriander turmeric, salt and pepper; drizzle with olive oil. Pop them in the oven for 20 minutes or until golden brown and crispy.

  5. While the lentils and sweet potato are cooking, prepare the kale. Drizzle kale generously with olive oil and season with salt. Massage with your hands to soften and to coat in the olive oil. Pop on a baking tray and cook for 7-10 minutes or until cooked but not too crispy.

  6. To make the creamy cashew tahini sauce, add all the ingredients into a blender or nutribullet and blend until smooth and creamy.

  7. Once all the elements are ready, you can assemble the bowls. Add a little quinoa to each bowl, along with the kale, crispy lentils, avocado and roasted sweet potatoes. We like to do this in little sections. Then top with a generous dollop of the cashew tahini sauce and a sprinkle of sunflower seeds.

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