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Roasted Cauliflower Lentil Bowl with Avocado & Curried Balsamic Vinaigrette
2 Serving Dinner

Roasted Cauliflower Lentil Bowl

with Avocado & Curried Balsamic Vinaigrette

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.

Tags: Gluten-Free High-Protein Soy-Free Nut-Free
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
530
FAT
18g
CARBOHYDRATES
73g
PROTEIN
24g

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INGREDIENTS

  1. brown lentils
  2. cauliflower florets
  3. curry powder
  4. mini sweet peppers
  5. red grapes
  6. avocado
  7. balsamic vinaigrette
  8. arcadian greens
  9. vegetable oil
  10. salt and pepper
Allergens: soy
Tools: Baking sheet, Small saucepan with lid
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
530
FAT
18g
CARBOHYDRATES
73g
PROTEIN
24g

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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.

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