Lentil, sweet potato, and cauliflower bowl
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The oven helps transform the sweet potatoes and cauliflower into flavorful browned bites that makes this one-bowl vegetarian meal shine. The lentils provide a hearty base, and the French variety are worth seeking out for this recipe. They taste more peppery and nutty, and they hold their shape when cooked much better than other varieties of lentils. They’ll take about 20 to 25 minutes to simmer, so start those once you put the vegetables in the oven. The stir-together tahini dressing is the perfect multi-flavored finishing touch thanks to the bright lemon, sweet honey, and savory, nutty tahini. You will want to drizzle it on everything.
Ingredients
Uncooked sweet potato
4 cup(s), cut into large dice
Cauliflower
4 cup(s), chopped, cut into bite-site florets
Cooking spray
4 spray(s)
Ground cumin
2¼ tsp, divided
Ground coriander
2 tsp
Kosher salt
1½ tsp, divided
Tahini
3 Tbsp
Water
3 Tbsp
Fresh lemon juice
4 tsp
Honey
1 tsp
Jarred minced garlic
¼ tsp
Cooked lentils
2 cup(s), French variety
Baby spinach
2 cup(s)
Red bell pepper
1 cup(s), diced
Fresh parsley
2 Tbsp, chopped
Scallions
2 Tbsp, chopped
Instructions
1
Preheat oven to 425°F. 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.
5
Serving size: 1 bowl (about 2 cups)
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