Photo of Lentil, sweet potato & cauliflower bowl with tahini dressing by WW

Lentil, sweet potato & cauliflower bowl with tahini dressing

3 - 7
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min


Uncooked sweet potato(es)

4 cup(s), cut into large dice

Uncooked cauliflower

4 cup(s), cut into bite-size florets

Olive oil cooking spray

4 spray(s)

Ground cumin

2¼ tsp(s), divided

Ground coriander

2 tsp(s)

Kosher salt

1½ tsp(s), divided


3 tbsp(s)


3 tbsp(s)

Fresh lemon juice

4 tsp(s)


1 tsp(s)

Minced garlic

¼ tsp(s)

Cooked lentils

2 cup(s), French variety

Fresh baby spinach

1 cup(s)

Sweet red pepper(s)

1 cup(s), diced

Fresh parsley

2 tbsp(s), chopped

Uncooked scallion(s)

2 tbsp(s), chopped


  1. Preheat oven to 425°F degrees. Line a baking pan with parchment paper.
  2. Spread sweet potatoes on half of prepared pan and spread cauliflower on other half of pan; coat with cooking spray. Sprinkle evenly with 2 tsp cumin, coriander and 1 tsp salt; roast until tender and browned, stirring once, 25-30 minutes.
  3. While vegetables roast, whisk together tahini, water, lemon juice, honey, remaining 1/2 tsp salt, remaining 1/4 tsp cumin and garlic; set dressing aside.
  4. When ready to assemble, line up 4 bowls. Fill each with 1/2 c lentils, 1/2 c spinach, 1/2 c roasted sweet potato and 1/2 c roasted cauliflower; drizzle each with 2 Tbsp dressing. Top each with 1/4 c red bell pepper; garnish with parsley and scallion.


Serving size: 1 bowl (about 2 cups)