Warm Lentil & Roasted Vegetable Bowls with Tahini
Earthy lentils, caramelized cauliflower, carrots and red onion with peppery greens, pomegranate and a garlicky tahini sauce. Vegan, gluten-free and dairy-free.
Ingredients
- 1 cup Green or brown lentils, rinsed
- 1 small head Cauliflower, cut in florets
- 2 Carrots, sliced
- 1 Red onion, cut in wedges
- 2 tbsp Extra-virgin olive oil
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 4 cups Arugula or baby spinach
- 3 tbsp Tahini
- 1 Lemon
- 1 clove Garlic, grated
- 1/4 cup Pomegranate seeds
Directions
- Simmer lentils in plenty of salted water 20 to 25 minutes until tender; drain.
- Heat oven to 425°F. Toss vegetables with oil, cumin, paprika and salt; roast 25 minutes.
- Whisk tahini, lemon juice, garlic, salt and water until creamy.
- Toss warm lentils and vegetables, serve over greens with tahini and pomegranate. To pack: cool, divide into 4 microwave-safe containers and refrigerate up to 4 days. At work, microwave covered 2 to 3 minutes, stirring halfway, until steaming hot. Pack the greens and sauce separately.
Calorie breakdown
Lentils 170 · tahini 68 · olive oil 60 · cauliflower 38 · carrots 13 · onion 11 · pomegranate 9 · greens 7 · lemon + garlic 3 · spices 1
💡 Lighter tip: Canned lentils make this a 20-minute bowl.
Helpful for this recipe
TahiniShop on Amazon →Heavy-duty sheet pansShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →