Recipe by Carol Aguirre MS RD/LDN

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Category: Entree
Cuisine: Gluten -Free, Vegan
Serves: 2



  • Red Lentils 1/2 cup
  • 1 Cup of Water
  • 2 TBSP of Olive Oil
  • 1/2 red onion, chopped
  • ~2 TBSP of grated Ginger
  • 2 TBSP of Garlic
  • 1 TSP of ground Tumeric
  • 2 TBSP of fresh Lemon

Sweet Potatoes

  • 2 Small with skin on
  • 2 TBSP of Olive Oil
  • 1 TSP of Kosher Salt

Cauliflower Rice

  • 1 Head Cauliflower, remove green parts
  • 1 TBSP of Olive oil
  • 1 TSP of Kosher salt
  • 1 TSP of cayenne pepper


  • 1 Bunch
  • 1 TSP of Olive Oil
  •  1 TSP Kosher Salt



  1. Bring 1 Cup water to a boil in saucepan. Add olive oil, Kosher salt, garlic, tumeric, ginger, and onions.
  2. Add Red Lentils on medium heatlentilcauil (2).jpg
  3. Cook for 5 minutes, then set aside

Sweet Potatoes

  1. Preheat oven to 375 degrees
  2. Cook in microwave (until almost cooked)
  3. Cut in wedges, place on sheet pan with aluminum foil.
  4. Add olive oil, Kosher salt
  5. Add lentils and bake for 20 minuteslentilsweetpotato.jpg
  6. Add Kale (after 20 minutes) add olive oil, Kosher salt, and bake for 5 minutes

Cauliflower Rice (while the sweet potatoes and lentils are cooking)

  1. Wash and remove the green parts
  2. Grate the cauliflower, use the large holes
  3. In large saucepan on medium heat, add Olive oil
  4. Add Cauliflower, Kosher salt, and Cayenne pepper
  5. Cook for 5 minutes, then remove from heat and keep covered

Ready to serve

Divide Sweet potatoes, Lentils, Kale, and Cauliflower rice–then serve.


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Carol Aguirre MS, RD/LDN