Roasted Cauliflower Lentil Bowl with Avocado & Curried Balsamic Vinaigrette

Roasted Cauliflower Lentil Bowl

with Avocado & Curried Balsamic Vinaigrette

GET RECIPES DELIVERED
dinner

We think you’re going to love this beautifully balanced meal. Curry roasted cauliflower gets crispy in the oven and pairs perfectly with hearty, protein-packed lentils cooked until they’re just tender. Match creamy avocado with a splash of curried balsamic vinaigrette, and this hearty meal is ready to go.

Dinner Leafy Greens Hearty Vegetables Fruit Beans/Legumes Grain Bowl Mediterranean Soy-Free Nut-Free High-Protein Gluten-Free Winter Recipes Spring Recipes Quick and Easy Fall Recipes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
18g
CARBOHYDRATES
73g
PROTEIN
24g

MAIN INGREDIENTS

  1. ¾ cup brown lentils
  2. 6 oz cauliflower florets
  3. 1 tbsp curry powder
  4. 2 mini sweet peppers
  5. 4 oz red grapes
  6. 1 avocado
  7. 2 tbsp balsamic vinaigrette
  8. 4 oz Arcadian greens
  9. 1 tsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Start the lentils
Preheat the oven to 425°F. Rinse and sort the brown lentils. In a small saucepan, combine the lentils and 1½ cups water and bring to a boil. Cover, and reduce heat to low, and simmer until all of the water is absorbed and the lentils are just tender, about 20 to 25 minutes. Season with salt.
2
Roast the cauliflower
Add cauliflower florets to a baking sheet and toss with 1 tsp vegetable oil, just 2 tsp curry powder, and a pinch of salt and pepper. Roast until tender and lightly browned, about 8 to 10 minutes.
3
Prepare the toppings
Trim, deseed, and thinly slice the mini sweet peppers. Halve the grapes. Halve the avocado, remove the pit, and dice the flesh.
4
Make the curried balsamic vinaigrette
In a small bowl, combine the balsamic vinaigrette, just ¼ tsp curry powder and a pinch of salt. Whisk the curried balsamic vinaigrette.
5
Make the salad
Divide the Arcadian greens between large serving bowls and drizzle with just 1 tbsp curried balsamic vinaigrette.
6
Serve
Top the salads with cooked lentils, sliced peppers, halved grapes, diced avocado, and roasted cauliflower. Drizzle with remaining curried balsamic vinaigrette.