This Copycat Café Gratitude I Am Humble is the perfect cozy vegan meal. Filled with roasted sweet potatoes, nutty quinoa, red lentil dal, sautéed spinach, spicy tomato jam, and coconut chutney. It’s an Indian curry bowl recipe that includes all the ingredients that you could ever desire & more.
Ready or not, I’ve got another delicious curry bowl!
This recipe was inspired from my travels to Southern California last year. Being the health nut that I am, I did my research and put on my itinerary to stop at Café Gratitude for a nutritious dinner spot. Glancing at their menu, I felt called to get the “I AM HUMBLE” aka the Indian curry bowl. It was incredible to say the least, so I just had to recreate my own version at home and share it with you all.
If you’ve never heard of Café Gratitude, let me tell you a bit about it. Café Gratitude includes a small chain of restaurants located in Southern California. The cafe serves delicious organic plant-based foods and the menu titles are “I AM” statements. I highly recommend checking them out if you’re ever in the SoCal area!
So without further ado, I am humble to share this vegan curry bowl with you. See what I did there?!
Why You’ll Love This Curry Bowl Recipe
- Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, anti-inflammatory spices, and so much more. This Copycat Café Gratitude I Am Humble recipe has it all.
- The Perfect Cozy Meal: This Indian curry bowl recipe is full of warm spices and hearty veggies to keep you fill you up during the colder months!
- Organic Cafe Worthy: This copycat I Am Humble recipe is pretty much identical to the well known health food cafe.
- Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Red Lentil Dal: This Copycat Café Gratitude I Am Humble recipe features my delicious red lentil dal, which is incredibly flavorful and ready in about 20 minutes.
- Organic White Quinoa: The perfect pair to this Indian Curry Bowl recipe. If you aren’t a fan of quinoa, use cauliflower rice!
- Organic Sweet Potatoes: Literally my favorite food. The sweet potatoes can be cubed or cut into small wedges as they get roasted to perfection. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
- Organic Spinach: We’ll sauté some spinach to add to the bowl for some extra nutrients as well.
- Organic Spicy Tomato Jam: A sweet, yet spicy tomato jam pairs deliciously with this Indian Curry Bowl.
- Organic Coconut Chutney: A sauce loaded with cilantro and coconut flavor – the perfect topping for this curry bowl!
How To Make
- Roasted Sweet Potato. Preheat the oven to 425 degrees F. On a baking sheet, combine the sweet potatoes, avocado oil, herbs, sea salt, & black pepper. Toss well to evenly coat. Transfer to the oven and roast for 25 minutes, flipping halfway.
- Red Lentil Dal. In a large pot, heat over medium heat, sauté onion and garlic until onion becomes transparent, about 5 minutes. Add spices, lentils, coconut milk, and water. Bring to a boil, reduce heat and simmer for about 20 minutes.
- Quinoa. Prepare quinoa as package directions.
- Spinach. In a separate pan, add a splash of oil and add the spinach. Sauté until wilted, remove from heat.
- Spicy Tomato Jam. Add ingredients to a food processor or blender, and blend until pureed.
- Coconut Chutney. Add ingredients to a food processor or blender, and blend until pureed.
- Assemble. Divide the quinoa, dal, roasted sweet potatoes, and sautéed spinach between bowls. Top with a serving of the spicy tomato jam and coconut chutney. Enjoy!
Tips for Making this Recipe Perfectly
- Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.
- Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your dal is super creamy.
- Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
- Organic Vegetables: Feel free to add in even more veggies! I think carrots, cauliflower, and or bell peppers would pair deliciously!
- Organic Greens: If you don’t have spinach, feel free to use your favorite greens.
Storing & Reheating
As mentioned above, this Indian curry bowl recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer the nourish bowl ingredients to separate air-tight glass containers and refrigerator for up to 3- 4 days. Assemble them when ready to enjoy.
Reheating. To reheat, simply transfer the dal and cooked quinoa to two separate pots on the stovetop over medium heat, adding a little extra water or broth as needed until warm. For the sweet potato, preheat the oven to 350 degrees F and transfer to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the greens, spicy tomato jam, and coconut chutney.
More Indian Inspired Recipes You’ll Love
- Vegan Sweet Potato Dal
- Butternut Squash Red Lentil Curry Soup
- Vegan Indian Pumpkin Butter Chickpeas
- Vegan Pumpkin Dal
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Copycat Café Gratitude I Am Humble
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
This Copycat Café Gratitude I Am Humble is the perfect cozy vegan meal. Filled with roasted sweet potatoes, nutty quinoa, red lentil dal, sautéed spinach, spicy tomato jam, and coconut chutney. It’s an Indian curry bowl recipe that includes all the ingredients that you could ever desire & more.
Ingredients
Always opt for organic ingredients.
ROASTED SWEET POTATOES
- 1 large sweet potato, cut into wedges
- 2 tsp avocado oil
- ½ tsp dried rosemary
- Sea salt & black pepper, to taste
RED LENTIL DAL
- 1 ½ cups dry red lentils, rinsed
- 2 cups low-sodium vegetable broth
- 1 (15-oz) can full-fat unsweetened coconut milk
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Sea salt & black pepper, to taste
QUINOA
- 1 cup dry white quinoa
SAUTÉED SPINACH
- 3 cups fresh baby spinach
- 1 tsp avocado oil
SPICY TOMATO JAM
- 2 Roma tomatoes, chopped
- 2 garlic cloves, minced
- 2 tsp coconut sugar
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp ceylon cinnamon
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- Sea salt & black pepper, to taste
COCONUT CHUTNEY
- 1 cup fresh cilantro
- ¼ yellow onion, chopped
- 2 tbsp lemon juice
- 2 tbsp full-fat unsweetened coconut milk
- Sea salt & black pepper, to taste
Instructions
- Roasted Sweet Potato. Preheat the oven to 425 degrees F. On a baking sheet, combine the sweet potatoes, avocado oil, herbs, sea salt, & black pepper. Toss well to evenly coat. Transfer to the oven and roast for 25 minutes, flipping halfway.
- Red Lentil Dal. In a large pot, heat over medium heat, sauté onion and garlic until onion becomes transparent, about 5 minutes. Add spices, lentils, coconut milk, and water. Bring to a boil, reduce heat and simmer for about 20 minutes.
- Quinoa. Prepare quinoa as package directions.
- Spinach. In a separate pan, add a splash of oil and add the spinach. Sauté until wilted, remove from heat.
- Spicy Tomato Jam. Add ingredients to a food processor or blender, and blend until pureed.
- Coconut Chutney. Add ingredients to a food processor or blender, and blend until pureed.
- Assemble. Divide the quinoa, dal, roasted sweet potatoes, and sautéed spinach between bowls. Top with a serving of the spicy tomato jam and coconut chutney. Enjoy!
Notes
Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.
Organic Full-Fat Unsweetened Coconut Milk: Use organic full-fat unsweetened coconut milk from the can, not the carton. This will ensure that your dal is super creamy.
Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Organic Vegetables: Feel free to add in even more veggies! I think carrots, cauliflower, and or bell peppers would pair deliciously!
Organic Greens: If you don’t have spinach, feel free to use your favorite greens.
Storing & Reheating: Transfer the nourish bowl ingredients to separate air-tight glass containers and refrigerator for up to 3- 4 days. Assemble them when ready to enjoy. To reheat, simply transfer the dal and cooked quinoa to two separate pots on the stovetop over medium heat, adding a little extra water or broth as needed until warm. For the sweet potato, preheat the oven to 350 degrees F and transfer to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the greens, spicy tomato jam, and coconut chutney.
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