Crispy Black Lentil & Roasted Cauliflower Bowl with Herb Yogurt Sauce
This vibrant one-pot meal features crispy black lentils and golden, roasted cauliflower, all topped with a refreshing herb yogurt sauce. It's a satisfying and protein-packed bowl that's perfect for a quick, wholesome dinner.
- 2 cups black lentils, cooked and drained
- 4 cups cauliflower florets
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup Greek yogurt
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp lemon juice
- 1 clove garlic, minced
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Instructions
Preheat a large oven-safe pot or Dutch oven over medium-high heat. Add 2 tbsp olive oil, cauliflower florets, smoked paprika, cumin, half the salt, and black pepper. Sauté for 4 minutes until starting to brown.
⏱️ 4 minutes 🌡️ Medium-highTransfer the pot to the oven and roast cauliflower at 425°F for 10 minutes until golden and tender.
⏱️ 10 minutes 🌡️ 425°FRemove pot from oven, add cooked black lentils and remaining 1 tbsp olive oil. Toss to combine and return to oven for 8 minutes, stirring halfway, until lentils become crispy.
⏱️ 8 minutes 🌡️ 425°FMeanwhile, in a small bowl, mix Greek yogurt, parsley, mint, lemon juice, minced garlic, and a pinch of salt to make the herb yogurt sauce.
⏱️ 3 minutesServe crispy lentil and cauliflower mixture in bowls, drizzled with herb yogurt sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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