Citrus Roasted Cauliflower & Lentil Bowls
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.
Servings: 4 bowls
Calories: 369kcal
Ingredients
- 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
Seasoning
- 2 tablespoon oil grapeseed or avocado
- 1 teaspoon chili powder
- 1 teaspoon coriander
- ½ teaspoon turmeric
- 1 teaspoon cumin
- ¼ teaspoon curry powder
- ⅛ teaspoon cayenne optional
- 1 teaspoon salt
Dressing
- ¼ c tahini
- 3 tablespoon fresh lemon juice
- 1 large garlic clove minced (~1 tsp)
- 1 tablespoon fresh dill
- 1 teaspoon coconut aminos or soy sauce
- 1 teaspoon honey or maple syrup
- Pinch of salt
- 4-6 tablespoon water to desired consistency
Instructions
- 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.
Nutrition
Calories: 369kcal | Carbohydrates: 42g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Sodium: 756mg | Potassium: 1078mg | Fiber: 18g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 81mg | Calcium: 120mg | Iron: 6mg