Cooked - Crispy Lentil Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Lentil Bowl

1.0

1 head of cauliflower, cut into small florets

1 small red onion, sliced into chunks

420g can lentils, drained, rinsed and pat dry to remove any water

Drizzle of olive oil to coat it all

3 tsp smoked paprika

2 tsp ground cumin

3 tsp garlic powder

1 tsp chilli powder (optional)

Generous pinch of salt and black pepper

2-3 cups finely chopped kale

½ lemon, juiced

1-2 tsp olive oil

Pinch of salt

400g can chickpeas, drained and rinsed

1.5 tbsp olive oil

Pinch of salt, to taste

Juice from 1 lemon

¼ cup tahini

1 small garlic clove

Water to thin if needed

1 avocado, sliced

Handful fresh mint leaves

2 tbsp sesame seeds

⅓ cup fresh pomegranate seeds

Preheat oven to 200°C/400°F.
Mix the seasoning/spices in a bowl.
Line to baking trays with parchment paper.
Add the lentils on one tray and the cauliflower and red onion on the other.
Add the olive oil and seasoning mix and toss to coat.
Place in the oven (lentils on lower rack) and bake for 40 minutes - tossing the lentils half way helps to crisp up more
In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt.
Massage the kale with clean hands to soften.
Add the hummus ingredients to a blender or processor and blend until creamy.
To assemble, add the hummus on the base of a bowl, top with kale, avocado, cauliflower/onion, lentils, pomegranate, mint and sesame seeds.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 2 weeks ago

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