Roasted Cauliflower & Lentil Bowl

Prep Time: 20 Minutes

Total Time: 30 Minutes

Servings: 4

Roasted cauliflower, green lentils, chickpeas, mint, and pomegranate seeds round out this all-star ingredients list!

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

half large cauliflower, broken into small florets
2 Tbsp (30 mL) canola oil
1/4 tsp (1 mL) salt
1 cup (250 mL) cooked green lentils
1 cup (250 mL) canned chickpeas, drained and rinsed
1 cucumber, diced
1/2 cup (125 mL) pomegranate seeds
chopped fresh mint (optional)
DRESSING:
1/4 cup (60 mL) tahini
1/4 cup (60 mL) canola oil
1 lemon, zested
1/2 tsp (2 mL) za’atar
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) salt
3 Tbsp (45 mL) lemon juice

Directions

Preheat oven to 400°F (200°C). Line a large baking sheet with foil. Toss cauliflower with 2 Tbsp (30 mL) oil on prepared sheet then spread out in a single layer. Sprinkle with salt. Roast for 15 minutes or until cauliflower is deeply golden on the bottom. Reserve.
To make dressing, whisk tahini with oil, lemon zest, za’atar, garlic powder, and salt in a small bowl. Whisk in lemon juice. Reserve.
Combine lentils, chickpeas, and cucumber in a medium bowl. Add two-thirds of the dressing and stir very well to combine. Divide among four shallow bowls. Top with cauliflower and sprinkle with pomegranate seeds. Garnish with mint.

Nutritional Information

Serving Size: 1 1/3 cups (325 mL)
Per serving:
Calories 370
Total Fat 23 g
Saturated Fat 2 g
Cholesterol 0 mg
Carbohydrates 33 g
Dietary Fibre 11 g
Sugar 9 g
Protein 12 g
Sodium 360 mg
Potassium 349 mg
Folate 185 mcg

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Lentils.org

Roasted Cauliflower & Lentil Bowl

Prep Time: 20 Minutes

Total Time: 30 Minutes

Servings: 4

Lentils.org

Ingredients

Directions

Nutritional Information

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