Description
Roasted Cauliflower Bowl with Lentils & Sweet Potato Hummus is a nourishing and colorful dish that celebrates vibrant flavors and textures. With crunchy roasted cauliflower, protein-packed lentils, and creamy sweet potato hummus, this bowl is not only delicious but also incredibly easy to prepare. Perfect for busy weeknights or meal prep, it can be enjoyed warm or cold, making it a versatile option for any occasion.
Ingredients
Scale
- 4 cups cauliflower florets
- 1 cup green or brown lentils
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil (divided)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss cauliflower florets with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Spread on the prepared baking sheet.
- Roast for 25–30 minutes until golden brown, stirring halfway through.
- Rinse lentils under cold water and cook in a saucepan with three cups of water; bring to a boil then simmer uncovered for about 20–25 minutes until tender but not mushy.
- Boil cubed sweet potatoes until fork-tender; drain and blend with tahini, remaining olive oil, lemon juice, salt, and garlic powder until smooth.
- Assemble by layering lentils at the base of bowls topped with roasted cauliflower and generous dollops of sweet potato hummus.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl (approx. 420g)
- Calories: 420
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 20g
- Protein: 16g
- Cholesterol: 0mg