Lentil, Sweet Potato & Cauliflower Bowl with Tahini Dressing
1
Points®
Temps total: 50 min • Préparation: 20 min • Cuisson: 30 min • Portions: 4 • Difficulté: Facile
Ingrédients
Sweet potato
4 cup(s), cut into large dice
Uncooked cauliflower
4 cup(s), cut into bite-size florets
Olive oil cooking spray
4 spray(s)
Ground cumin
2¼ tsp(s), divided
Ground coriander
2 tsp(s)
Kosher salt
1½ tsp(s), divided
Tahini
3 tbsp(s)
Water
3 tbsp(s)
Fresh lemon juice
4 tsp(s)
Honey
1 tsp(s)
Minced garlic
¼ tsp(s)
Cooked lentils
2 cup(s), French variety
Baby spinach
1 cup(s)
Red bell pepper
1 cup(s), chopped, diced
Fresh parsley
2 tbsp(s), chopped
Uncooked scallions
2 tbsp(s), chopped
Instructions
1
Preheat oven to 425°F degrees. Line a baking pan with parchment paper.
2
Spread sweet potatoes on half of prepared pan and spread cauliflower on other half of pan; coat with cooking spray. Sprinkle evenly with 2 tsp cumin, coriander and 1 tsp salt; roast until tender and browned, stirring once, 25-30 minutes.
3
While vegetables roast, whisk together tahini, water, lemon juice, honey, remaining 1/2 tsp salt, remaining 1/4 tsp cumin and garlic; set dressing aside.
4
When ready to assemble, line up 4 bowls. Fill each with 1/2 c lentils, 1/2 c spinach, 1/2 c roasted sweet potato and 1/2 c roasted cauliflower; drizzle each with 2 Tbsp dressing. Top each with 1/4 c red bell pepper; garnish with parsley and scallion.
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