ROASTED CAULIFLOWER AND LENTIL BOWL
This Roasted Cauliflower and Lentil Bowl is a hearty and wholesome dish that delivers good flavour, texture and nutrition. Oven-roasted cauliflower florets are tossed in fragrant curry powder and olive oil until golden and slightly crisp, then paired with tender cooked green lentils. The warm spices and earthy lentils complement each other beautifully, creating a satisfying vegan bowl that’s both protein-rich and full of fibre. Perfect for a nourishing lunch or light dinner, it’s gluten-free, easy to prepare and incredibly filling. Serve it solo, over grains or with a drizzle of yoghurt tahini sauce for added depth. Whether you’re meal-prepping or enjoying a relaxed evening at home, this simple yet flavourful dish brings comfort and nutrition to every bite, an ideal recipe for those who crave healthy meals with bold flavour.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
Roast
OCCASION/HOLIDAY
Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Fat, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
Here is a list of ingredients for Roasted Cauliflower and Lentil Bowl:
- 1 cup cauliflower florets
- ½ cup cooked green lentils
- ½ tsp curry powder
- 1 tsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 409.3 kcal
- Protein: 25.9 g
- Carbohydrates: 67.1 g
- Dietary Fibre: 13.1 g
- Sugars: 4 g
- Fat: 6 g
- Saturated Fat: 0.9 g
- Sodium: 486.4 mg
- Potassium: 990 mg
- Iron: 7 mg
- Calcium: 65.5 mg
PREPARATION
These Steps are followed for the preparation of Roasted Cauliflower and Lentil Bowl:
- Preheat Oven: Preheat your oven to 200°C (400°F) and line a small baking tray with parchment paper.
- Mix All Ingredients: In a bowl, toss the cauliflower florets with olive oil, curry powder, salt and pepper until evenly coated.
- Roast: Spread the cauliflower on the tray in a single layer and roast for 25–30 minutes, flipping halfway through until golden and crisp.
- Seasoning: While the cauliflower is roasting, warm the cooked lentils in a pan or microwave, seasoning lightly if desired.
- Transfer Into A Bowl: Once the cauliflower is ready, transfer it into a bowl along with the lentils.
- Serve: Gently mix and serve immediately or top with fresh herbs or a squeeze of lemon.
PREP TIME
10 minutes
COOKING TIME
30 minutes
TIPS
- Even Roasting: Spread cauliflower in a single layer to allow crisp and even roasting.
- Boost Flavour: Add minced garlic or onion powder to the spice mix for more depth.
- Use Cooked Lentils: Save time by using pre-cooked or canned lentils, rinse well.
- Meal Prep Friendly: Roast extra cauliflower and cook a batch of lentils in advance for quicker meals.
- Serve Warm or Cold: This bowl is delicious, freshly made or chilled as part of a salad.
VARIATIONS
- Add Grains: Serve over brown rice, couscous or quinoa for a more filling meal.
- Include Greens: Add sautéed spinach, rocket or kale for a vitamin boost.
- Nut-Free Dressing: Pair with lemon-tahini or avocado-lime dressing for creaminess.
- Spice It Up: Use garam masala or turmeric for a different twist on the spice profile.
- Protein Boost: Add grilled tofu or chickpeas to increase protein content.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: The lentils and cauliflower can be frozen separately for up to 2 months.
- Reheating: Reheat in the oven at 180°C (350°F) for 10–15 minutes or microwave until hot.
- Batch Cooking Tip: Make large quantities and portion them out for easy weekday meals.