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Crispy Bombay Potatoes with Cilantro Cauliflower Salad & Tahini Yogurt
2 or 4 Serving Dinner

Crispy Bombay Potatoes

with Cilantro Cauliflower Salad & Tahini Yogurt

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
480
FAT
15g
CARBOHYDRATES
72g
PROTEIN
21g

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INGREDIENTS

  1. ⅓ cup beluga lentils
  2. 12 oz red bliss potatoes
  3. 6 oz cauliflower florets
  4. 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  5. 2 tbsp tahini
  6. 1 red onion
  7. 1 lime
  8. 2 garlic cloves
  9. 1 tbsp brown mustard seeds
  10. 1 tbsp cumin seeds
  11. ½ oz fresh cilantro
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Tools: Large skillet, Medium saucepan, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
480
FAT
15g
CARBOHYDRATES
72g
PROTEIN
21g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the lentils

Preheat the oven to 400°F. Add beluga lentils and 1 cup (2 cups) water to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 20 to 24 minutes. Drain any remaining water. TIP: Beluga lentils hold their shape more than green or brown lentils. When properly cooked they should be slightly firm, not mushy.

2
Boil the potatoes

Add potatoes to a medium saucepan, cover with 1 inch water, and bring to a boil. Cook until fork-tender, 12 to 15 minutes. Drain potatoes and let cool.

3
Roast the cauliflower

Chop cauliflower florets into bite-size pieces. Add chopped cauliflower, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until well browned, 10 to 12 minutes.

4
Make the tahini yogurt and pickled onion

Add just ½ cup (1 cup) yogurt, tahini, and a pinch of salt and pepper to a medium bowl and stir the tahini yogurt. Peel and thinly slice just ½ cup (1 cup) red onion. Halve and juice the lime(s). Add sliced onion, lime juice, and a pinch of salt and pepper to a large bowl, and toss. TIP: Keep any remaining yogurt and onion for your own use.

5
Crisp the potatoes

Peel and slice the garlic. Place cooled boiled potatoes on a cutting board and use the palm of your hand to gently press each potato until the sides blister open. Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat and add smashed potatoes, sliced garlic, mustard seeds, cumin seeds, ½ tsp (1 tsp) salt, and a pinch of pepper. Cook potatoes until golden brown and crispy, 5 to 8 minutes per side.

6
Serve

Roughly chop the cilantro. Add roasted cauliflower and chopped cilantro to the bowl with the pickled onion. Spread tahini yogurt on large plates. Top with cooked lentils, crispy Bombay potatoes, and cilantro cauliflower salad. Bon appétit!

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