With crowd-pleasing Thai flavours, this vegan power bowl can be served for breakfast, lunch or dinner.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. In large saucepan, combine soup, coconut milk and curry paste; bring to simmer. Stir in lentils. Cook for 20 to 25 minutes or until lentils are tender. Hold for service. (Makes 8 cups/2 L.) Cook rice according to package directions and hold for service. (Makes 4 cups/1 L.)|
|2. Preheat oven to 425°F (220°C). Toss together kale, 1/4 cup (60 mL) oil and 1 tsp (5 mL) each salt and pepper. Arrange on parchment paper–lined baking sheets. Roast for 12 to 15 minutes or until wilted and charred in spots. Toss together sweet potatoes, 2 tbsp (30 mL) oil, and 1/2 tsp (2 mL) each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Roast for 15 to 20 minutes or until tender. Toss together mushrooms, remaining 2 tbsp (30 mL) oil, and remaining 1/2 tsp (2 mL) each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Roast for 10 to 15 minutes or until tender. Toss together kale, sweet potatoes and mushrooms. (Makes 16 cups/4 L.)|
- Serving: Spoon 1/2 cup (125 mL) lentils and 1/4 cup (60 mL) rice into serving bowl. Top with 1 cup (250 mL) roasted vegetables, 4 slices avocado, 1 tbsp (15 mL) peanuts, and scant 1 tsp (5 mL) cilantro and 1/4 tsp (1 mL) chili pepper.