When switching to a vegan diet, this kind of wholesome bowls are the perfect way to stay motivated! Both satisfying and tasty, you’ll wonder why you did not started this new diet sooner. Black lentils have an unusual colour which, however, offers more than just prettiness.
It’s “anthocyanins” – sorry for the mouthful word – that give black lentils their gorgeous deep and dark hue, the very same antioxidant that you can find in blue- purple fruits like blueberries, cherries or plums. Grains like black lentils contain high amounts of iron, are a great source of fibres AND deliver the highest amount of protein originating from any plant. The best meat substitute ever! Those roasted yams and coconut broccoli on the side are not there to just make the whole thing look pretty! They’re wonderfully blending with black lentils and offer a nice change of texture. Want to try out this recipe? Let’s get started!
Total Time: preparation: 30 minutes, bake time: 1 hour
Serving: 4 people
– 1 big broccoli (or 2 small ones)
– 3 middle-sized yams
– 2 to 3 cups (400g-600g) organic black lentils
– 2 cloves of garlic
– 1 cup fresh cilantro leaves
– 160ml canned coconut milk
– ½ cup slivered almonds
– salt & pepper
Preheat the oven to 450°F (230°C).
Wash the yams thoroughly and cut them into 0.5 cm thick slices.
Place the yam slices on a baking sheet, sprinkle with olive oil and season with salt and pepper. Bake in the oven for about 45 minutes.
Bring water to a boil in a large saucepan. Add salt. Cook the black lentils for 30 minutes.
Wash the broccoli and cut it into florets.
In a skillet, heat 2 tbsp. olive oil over medium heat. Brown the garlic for 2 minutes. Add the broccoli and stir fry for 2 minutes.
Open the coconut milk can carefully and pour the liquid into the skillet. Mix well with a wooden spoon until combined.
Drain the black lentils.
Divide the lentils into 4 plates. Add the roasted yams, the broccoli mixture and sprinkle with fresh cilantro leaves and slivered almonds.