It’s spring here in Texas, there’s wildflowers everywhere and the windows in our house have been open every day. I (Lauren) cannot get enough of these breezy cool afternoons. It’s rare that we get these days so when they come, I soak them in before the blazing sun of summer arrives. Spring always has me craving fresh vegetables and herbs. But I’ve been thinking beyond a salad. Looking for a richness combined with fresh. That’s where this recipe was born.
A big goal for this year is to cook a couple vegetarian meals each week and I’ve really been enjoying it. I think if you’re not use to a meatless meal, you may feel like it’ll leave you hungry or that there’s not a lot of flavor, but it certainly doesn’t have to be that way. This dish is rich in filling protein and packed with flavor, plus it’s super easy! Perfect for a busy weeknight meal or lunch prep for the week.
So let’s talk about flavor. Lentils and cauliflower can be bland if not done right, spices are key! I am bringing out a group of my favs for this recipe my top pick being coriander. If you don’t have this spice in your pantry, pick it up. It’s a must have. Coriander comes from the seeds of the cilantro plant, but where cilantro is bold and assertive, coriander is mellow and subtle. It has an earthy, lemony flavor that works well in combination with other spices, particularly cumin. I add a few more really punchy spices including dill, which, if you follow some of my recipes, you are not shocked to see on my list since it’s also a favorite of mine. Don’t expect much spicy-hot, this combination is warm and flavorful but not hot, that’s why they blend so well with citrus and salt.
I am all about the ease of roasted veggies and I am pretty sure I hadn’t lived until I roasted fennel for the first time. As if fennel isn’t intimidating enough, I’m now asking you to roast it. But trust me, it’s a unique flavor that cannot be missed.
These bowls can be eaten cold or mixed with hot and cold elements. I love it both ways! My favorite is fresh the day of with warm veggies and cold green and all cold for lunch the next day.Print
This dish is rich in filling protein and packed with flavor, plus it’s super easy! Perfect for a busy weeknight meal or lunch prep for the week.
- 1 Cauliflower head, chopped evenly
- 2 Fennel stalks, chopped
- 1 can Chickpeas
- 1 cup Green lentils, cooked (I like to use this method or this method)
- 4–6 cups arugula/mixed greens/spinach, pick your fav or mix and match as you like
- Optional toppings: minced red onion, baby tomatoes, squeeze of lemon
- 2 tbsp oil, grapeseed or avocado
- 1 tsp chili powder
- 1 tsp coriander
- ½ tsp turmeric
- 1 tsp cumin
- ¼ tsp curry powder
- ⅛ tsp cayenne (optional)
- 1 tsp salt
- ¼ c tahini
- 3 tbsp fresh lemon juice
- 1 large garlic clove, minced (~1 tsp)
- 1 tbsp fresh dill
- 1 tsp coconut aminos (or soy sauce)
- 1 tsp honey or maple syrup
- Pinch of salt
- 4–6 tbsp water, to desired consistency
- Set oven to 400 degrees and cook lentils. Line 2 baking sheets with parchment paper.
- Drain and rinse chickpeas spread over half one baking sheet and sprinkle with chili powder.
- Chop cauliflower and place on the other half of the baking sheet
- Chop fennel and spread evenly over the other baking sheet.
- Combine coriander, turmeric, cumin, curry powder, and cayenne. Drizzle oil over cauliflower and fennel then evenly cover with spice mix.
- Spread salt evenly over all baking sheets.
- Roast for 30 minutes. Pull out fennel early if getting too browned.
- While baking, whisk all ingredients for dressing together.
- Combine all ingredients in bowls and drizzle with dressing.
Photography by Chase Daniel