Lentil, Sweet Potato & Cauliflower Bowl with Tahini Dressing

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-site florets

cooking spray

4 spray(s)

ground cumin

2¼ tsp, divided

ground coriander

2 tsp

kosher salt

1½ tsp, divided


3 Tbsp


3 Tbsp

fresh lemon juice

4 tsp


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


  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.
  5. Serving size: 1 bowl (about 2 cups)

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