Lunch or Dinner
Roasted Cauliflower and Lentil Bowls with Yogurt Sauce
calories
g of fiber
g of added sugar
g of protein
Yield
Serving Size
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
INGREDIENTS
For yogurt sauce
For cauliflower bowls
DIRECTIONS
1
Preheat the oven to 400F and line a large sheet pan with parchment paper.
2
Add 1 cup of rice to the InstantPot and rinse. Fill with water and cook.
3
Rinse 1 cup of lentils and add to large saucepan with 1.5 cups of water.
4
Bring lentils to a boil, then cover and simmer for 20 minutes.
5
Prepare the Sauce: Add all ingredients to a blender until smooth.
6
Peel and slice 4 large carrots.
7
Chop up one head of cauliflower florets.
8
Add carrots and cauliflower to a large bowl and toss with:
• Olive oil (2 tablespoons)
• Garlic powder (2 teaspoons)
• Dried oregano (2 teaspoons)
• Smoked paprika (2 teaspoons)
• Salt (2 teaspoons)
• Black pepper (1⁄2 teaspoon)
• Red pepper flakes (1⁄4 teaspoon)
9
Once lentils are cooked, transfer to the baking sheet.
10
Add carrots and cauliflower to the sheet pan in one even layer. Mix.
11
Bake for about 18 minutes
12
Once rice is done, add the chopped kale. Stir until wilted.
13
To serve, evenly divide the rice into 4 bowls then add the cooked vegetables and crispy lentils, drizzle with the green tahini sauce, and top with a sprinkle of chopped cilantro and sliced green onion.
NOTES
.5 cup of water in sauce and add 1 teaspoon of agave half a teaspoon of garlic powder and half a teaspoon of onion powder also to cook the lentils. You should do one cup dry lentils and one and a half cup of water.half a teaspoon of garlic powder and half a teaspoon of onion powder also to cook the lentils. You should do one cup dry lentils and one and a half cup of water.