Healthy Vegan Yoga Bowl

Name: Healthy Vegan Yoga Bowl
Ingredients: 1 tablespoon coconut oil; 1 yellow onion, diced; 2 cloves garlic, minced; 2 tablespoon fresh ginger, minced; 1/2 teaspoon dried chile flakes; 1 teaspoon ground cayenne; 1 teaspoon ground cinnamon; 1 broccoli, cut into bite-size pieces; 2 large carrots, cut into bite-size pieces; 1/2 fennel, thinly sliced; 1 zucchini, cut into bite-size pieces; 800 milliliter canned plum tomatoes; 1/2 cup red lentils, rinsed; 1/2 cup cooked kidney beans or chickpeas; 1 handful fresh cilantro

Hannah Hoskins|Feb. 26, 2016 4:04 pm EST

4 (1 ratings)

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This virtuous bowlful of veggies, pulses, spices, and herbs is a healthy dinner. Any leftovers will be perfect for lunch the next day.This recipe is courtesy of Green Kitchen Stories.

Servings

4

Ingredients

1 tablespoon coconut oil
1 yellow onion, diced
2 cloves garlic, minced
2 tablespoon fresh ginger, minced
1/2 teaspoon dried chile flakes
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1 broccoli, cut into bite-size pieces
2 large carrots, cut into bite-size pieces
1/2 fennel, thinly sliced
1 zucchini, cut into bite-size pieces
800 milliliter canned plum tomatoes
1/2 cup red lentils, rinsed
1/2 cup cooked kidney beans or chickpeas
1 handful fresh cilantro

Directions

Put a large pan over a high heat. Melt coconut oil, and add onion and garlic. Lower the heat and cook for a few minutes until the onions have softened.
Add ginger, chile, cayenne, and cinnamon. Stir constantly so they don’t burn.
When the spices smell fragrant, add the remaining ingredients, apart from the beans and the herbs. Cover and simmer until the lentils are cooked and the vegetables are tender, approximately 30 minutes. If it is too dry, add a little water.
Add beans and herbs and let simmer for two more minutes.