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Coconut Kale & Lentils from Power Plates

COCONUT KALE & LENTIL BOWLS WITH ROASTED KABOCHA SQUASH AND JASMINE RICE

The saucy, spicy coconut kale in these bowls has won over the kale skeptics in my life. I pair it with lentils for protein and texture, as well as tender jasmine rice and sweet rings of roasted kabocha squash. Lightly adapted from Gena Hamshaw's Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals, and reprinted courtesy of Ten Speed Press, 2017.
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Servings 4 people

Ingredients
  

  • 1 cup (185 g) white jasmine or basmati rice
  • 2 cups water

SQUASH

  • 1 3/4 pounds (800 g) kabocha squash, seeded and cut into half-moons 1⁄2 inch (1.3 cm) thick
  • 1 tablespoon melted coconut oil
  • Salt and freshly ground black pepper

KALE AND LENTILS

  • 1 tablespoon coconut oil
  • 1 small white or yellow onion diced
  • 1 tablespoon finely grated or minced fresh ginger
  • 3⁄4 cup (150 g) dried brown, green, or black lentils
  • 2 3⁄4 cups (650 ml) low-sodium vegetable broth
  • 1 bunch kale, stemmed and torn into bite-size pieces
  • 1⁄2 cup (120 ml) full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon tamari
  • Pinch of red pepper flakes

COCONUT TAHINI DRESSING

  • 1⁄4 cup sesame tahini
  • 1/8 cup full-fat coconut milk
  • 1/8 cup water
  • 1/4 teaspoon minced garlic
  • few pinches sea salt
  • black sesame seeds, coconut flakes, and red chili flakes, for topping

Instructions
 

  • Combine the rice and 2 cups of water in a saucepan and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender and the water has been absorbed (12 to 15 minutes). Fluff the rice with a fork before serving.
  • To prepare the squash, preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a large bowl, toss the squash with the oil until evenly coated. Spread the squash on the lined baking sheet and sprinkle with salt and pepper. Bake for 25 to 30 minutes, until fork-tender, flipping once halfway through the baking time.
  • Meanwhile, to prepare the kale and lentils, heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, until tender. Stir in the ginger, lentils, and broth. Bring to a boil over high heat, then lower the heat, cover, and simmer for 25 to 30 minutes, until the lentils are tender but not mushy. Add the kale, cover, and cook for 2 minutes. Stir in the kale. Add the coconut milk, lime juice, tamari, and red pepper flakes and stir well. Taste and adjust the seasonings if desired.
  • To make the dressing, combine all the ingredients in a wide-mouthed jar and whisk until smooth. (Stored in an airtight container in the refrigerator, the dressing will keep for two weeks.)