1400 700 vegan tb12 roastedcauli hero 4

Roasted Cauliflower Lentil Bowl

with Avocado & Curried Balsamic Vinaigrette

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.

Seasonal Menu Quick and Easy Spring Recipes Winter Recipes Gluten-Free High-Protein Nut-Free Soy-Free Mediterranean Grain Bowl Beans/Legumes Fruit Hearty Vegetables Leafy Greens Dinner
SERVINGS
2 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

  • Baking sheet
  • Small saucepan with lid

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.