Recipe: Roasted Cauliflower & Lentil Bowl with Sweet Potato Hummus

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Roasted cauliflower is my weeknight staple. It is 1 of the most basic veggies to put together when in a hurry, as it only usually takes about 20 minutes to roast, and cooking it in a sizzling oven unlocks its earthy sweetness. This bowl capabilities potent complements to that sweetness: lentils, cilantro, and sweet potato hummus.

Very best of all? Just about every solitary piece of this vegetarian bowl can be manufactured in advance of time and tossed jointly in a flash for a wholesome, delectable food.

The Unanticipated Genius of Sweet Potato “Hummus”

Apart from staying totally delectable, the sweet potato hummus in this bowl is a terrific way to maximize your vegetable ingestion! Also, there are no chickpeas in this hummus — probably we should really get in touch with it “hummus” or hummus-influenced.

As a replacement for chickpeas, the purely natural sweetness of sweet potato melds completely with nutty tahini to make a definitely knockout sauce.

Sweet potatoes are interchangeable with butternut squash in this hummus-influenced recipe. If you are shorter on time, you could even use canned pumpkin purée. If you are experience extravagant, add a pinch of floor cinnamon or nutmeg for some more spice.

Suggestion: This silky sweet potato hummus doubles as a pretty dip for crudités and flatbread.

Roasted Cauliflower Bowl with Lentils & Sweet Potato Hummus

Serves four


1 pound sweet potatoes, peeled and minimize into 1/two-inch items


1 clove garlic, peeled

Kosher salt

1 medium head cauliflower (about two kilos), minimize into smaller florets


1 1/two tablespoons as well as 1 1/two teaspoons more-virgin olive oil, divided

Freshly floor black pepper

1/two cup black lentils


3 tablespoons tahini


1 teaspoon floor cumin


1 teaspoon freshly squeezed lemon juice, as well as much more as desired


two packed cups toddler spinach leaves (about two ounces)


1/3 cup coarsely chopped fresh cilantro


two tablespoons toasted pumpkin seeds

Prepare a rack in the center of the oven and warmth to 400°F.

Spot the sweet potato, two tablespoons of drinking water, and garlic in a smaller saucepan with a pinch of salt. Include and cook in excess of medium warmth, shaking the pan once in a while, till very tender, 20 to twenty five minutes. If the sweet potato dries out, add an additional splash of drinking water. Established aside to interesting. In the meantime, roast the cauliflower and cook the lentils.

Spot the cauliflower on a rimmed baking sheet, drizzle with 1 1/two tablespoons of the oil, and season with salt and pepper. Roast till golden-brown and tender, 20 to twenty five minutes set aside.

Spot the lentils and a huge pinch of salt in a medium saucepan. Insert enough drinking water to include the lentils by 1 inch. Deliver to a boil, and then lessen warmth and simmer till just tender, 15 to 20 minutes. Drain off any remaining drinking water.

Insert the tahini, remaining 1 1/two teaspoons oil, cumin, and lemon juice to the sweet potato. Whisk to break up the sweet potato and incorporate till rather sleek. Flavor and add much more salt, oil, or lemon juice as desired.

Spot the roasted cauliflower, lentils, and spinach in a huge bowl and toss to incorporate. Dollop the sweet potato hummus onto a huge serving dish. Spoon the cauliflower combination in excess of or subsequent to the hummus. Sprinkle with the cilantro and pumpkin seeds.

Recipe Notes

  • Make in advance: The cauliflower can be roasted 1 day in advance and saved in the fridge. The sweet potato hummus can be manufactured and refrigerated up to four times in advance.
  • Storage: Leftovers can be saved in an airtight container in the fridge for up to two times.

Quick & Easy Food Recipes at 101accident.com