Lentil, Sweet Potato, and Cauliflower Bowl with Tahini Dressing
PersonalPoints™ per serving


Total Time: 50 min
Prep: 20 min
Cook: 30 min
Serves: 4
Easy
The oven helps transform the sweet potatoes and cauliflower into flavorful browned bites that makes this one-bowl vegetarian meal shine. The lentils provide a hearty base, and the French variety are worth seeking out for this recipe. They taste more peppery and nutty, and they hold their shape when cooked much better than other varieties of lentils. They’ll take about 20 to 25 minutes to simmer, so start those once you put the vegetables in the oven. The stir-together tahini dressing is the perfect multi-flavored finishing touch thanks to the bright lemon, sweet honey, and savory, nutty tahini. You will want to drizzle it on everything.
Ingredients
  • 4 cups uncooked sweet potatoes, cut into large dice
  • 4 cups uncooked cauliflower, cut into bite-size florets
  • Cooking spray
  • 4 sprays cooking spray
  • 2¼ tsp ground cumin, divided
  • 2 tsp ground coriander
  • 1½ tsp Kosher salt, divided
  • 3 tbsp tahini
  • 3 tbsp water
  • 4 tsp fresh lemon juice
  • 1 tsp honey
  • ¼ tsp minced garlic
  • 2 cups cooked lentils, French variety
  • 2 cups fresh baby spinach
  • 1 cup sweet red peppers, diced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp uncooked scallions, chopped

Instructions
  1. Preheat oven to 425°F. Line a baking pan with parchment paper.
  2. Spread sweet potatoes on half of the prepared pan and spread cauliflower on the other half of the pan; coat with cooking spray. Sprinkle evenly with 2 tsp cumin, coriander, and 1 tsp salt; roast until tender and browned, stirring once, 25-30 minutes.
  3. While vegetables roast, whisk together tahini, water, lemon juice, honey, remaining 1/2 tsp salt, remaining 1/4 tsp cumin, and garlic; set dressing aside.
  4. When ready to assemble, line up 4 bowls. Fill each with 1/2 cup lentils, 1/2 cup spinach, 1/2 cup roasted sweet potato, and 1/2 cup roasted cauliflower; drizzle each with 2 tbsp dressing. Top each with 1/4 cup red bell pepper; garnish with parsley and scallion.
  5. Serving Size: 1 bowl of Lentil, Sweet Potato, and Cauliflower Bowl with Tahini Dressing (about 2 cups)!
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