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2ed4ca15 2e60 4caa a8a5 29693624fe76  2016 04 22 13 29 39
Rachel Cobb
Rachel Cobb

Preheat oven to 400 degrees and toss the sweet potatoes with olive oil, salt, and pepper and spread out on rimmed baking sheet. Roast until tender for 25 min.

Melt 2 TBS of coconut oil over medium heat in a large saucepan. Sauté onion. Add time roc, curry powder, and ginger and sauté until fragrant. Add sweet potato and and brith and bring to a boil, then reduce to a simmer. Simmer for 20 minutes. Remove from heat and transfer to a blender. Add coconut milk and blend until smooth. Season to taste with salt and pepper.

In a small frying pan, melt the remaining TBS of coconut oil over medium heat. Add shallots and sauté until translucent about 2 minutes. Add cooked lentils and sauté until crispy, another two minutes. Remove from heat.

Scoop 1/2 cup of brown rice into each bowl. Pour over rice then top with lentils, yogurt and cilantro.