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

Lentil, sweet potato, and cauliflower bowl with tahini dressing

9
6
3
SmartPoints® value per serving
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(es)

4 cup(s), cut into large dice

uncooked cauliflower

4 cup(s), 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

minced garlic

¼ tsp

cooked lentils

2 cup(s), French variety

fresh baby spinach

2 cup(s)

sweet red pepper(s)

1 cup(s), diced

fresh parsley

2 Tbsp, chopped

uncooked scallion(s)

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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