Roasted Cauliflower Bowl with Tzatziki & Crispy Lentils
This high-protein, high-iron bowl is packed with roasted cauliflower, crispy lentils, and a creamy dairy-free tzatziki for a delicious and nutrient-rich meal.
Servings
Ingredients
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp chili powder
- ½ large cauliflower chopped into florets
- 4 tsp olive oil divided
- 10.5 oz raw beetroot peeled and cubed
- 2 cups cooked brown lentils
- 2 tbsp pistachios
- sea salt flakes to taste
- freshly cracked black pepper to taste
Tzatziki
- 1 small cucumbers
- 1 cup thick dairy-free yogurt I used soy
- ¼ cup fresh dill finely chopped
- 1 clove garlic minced
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 400°F (200°C) fan-forced mode.
- Combine the spices: mix together the turmeric, cumin, coriander, chili powder, and a pinch of salt.
- Roast the vegetables: Combine the cauliflower with 1 tsp olive oil and the spices. Transfer to a large baking tray, lined with baking paper.
- Combine the beetroot with 1 tsp of olive oil and a pinch of salt. Add to the baking tray along with the cauliflower. Bake on the middle rack of the oven for 30 minutes.
- Prepare the lentils: To a baking tray lined with baking paper, add the lentils, a pinch of salt, and 2 tsp of olive oil. Spread the lentils across the tray, and bake on the top rack of the oven for 25 to 30 minutes, until crispy. Rotate the tray halfway for even baking, and monitor the lentils at the 25-minute mark to avoid burning.
- Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic, and lemon juice, and season with salt and pepper to taste. Keep in the fridge until ready to serve
- Assemble: Layer the tzatziki, cauliflower, beetroot, lentils, and some chopped pistachios. Adjust salt & pepper to taste and enjoy!
Video
Notes
The yogurt I used was quite sweet. If yours is more sour, I recommend adding a teaspoon of maple syrup to either the yogurt or the baked vegetables. A touch of sweetness really balances the flavors and makes the dish shine!
Serve with a handful of greens: arugula or mixed-leaf salad.
Nutritional Information - Per Serving
Calories 580kcal | Carbohydrates 59g | Protein 30g | Fat 17g | Sodium 478mg | Fiber 23g | Vitamin A 16IU | Vitamin C 138mg | Calcium 304mg | Iron 11mg