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.
- ¾ cup brown lentils
- 6 oz cauliflower florets
- 1 tbsp curry powder
- 2 mini sweet peppers
- 4 oz red grapes
- 1 avocado
- 2 tbsp balsamic vinaigrette
- 4 oz Arcadian greens
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
- Small saucepan with lid
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.
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.
Trim, deseed, and thinly slice the mini sweet peppers. Halve the grapes. Halve the avocado, remove the pit, and dice the flesh.
In a small bowl, combine the balsamic vinaigrette, just ¼ tsp curry powder and a pinch of salt. Whisk the curried balsamic vinaigrette.
Divide the Arcadian greens between large serving bowls and drizzle with just 1 tbsp curried balsamic vinaigrette.
Top the salads with cooked lentils, sliced peppers, halved grapes, diced avocado, and roasted cauliflower. Drizzle with remaining curried balsamic vinaigrette.