Roasted Cauliflower Lentil Bowl

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.