Roasted Cauliflower and Lentil Bowl with Lemon-Tahini Dressing
A vibrant and satisfying bowl packed with plant-based protein, fiber, and roasted vegetables. The zesty lemon-tahini dressing ties all the flavors together for a truly nourishing and delicious meal.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1080 calories
$5 per serving
$35 min
2 servings
vegetarian, any cuisine
Ingredients
- 1 medium head of cauliflower (approx. 600g), cut into florets
- 250g cooked brown or green lentils
- 150g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 30ml olive oil
- 5g smoked paprika
- 5g ground cumin
- 60g tahini
- Juice of 1 lemon (approx. 45ml)
- 1 clove garlic, minced
- 45-60ml water
- Fresh parsley, chopped, for garnish
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- 2.Roast the cauliflower for 20-25 minutes, flipping halfway through, until tender and golden brown at the edges.
- 3.While the cauliflower is roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Gradually add water, whisking continuously, until you reach a smooth, pourable consistency. Season with a pinch of salt.
- 4.To assemble, divide the cooked lentils between two bowls. Top with the roasted cauliflower, halved cherry tomatoes, and thinly sliced red onion.
- 5.Drizzle generously with the lemon-tahini dressing and garnish with fresh chopped parsley before serving.
Nutrition Information
62g
fat
90g
carbs
35g
fiber
42g
protein
Why this recipe
This recipe is a powerhouse of nutrition, offering high-quality plant-based protein and fiber from lentils, which support muscle health and digestion. The tahini dressing adds healthy unsaturated fats for a balanced, heart-healthy, and deeply satisfying meal.