Lentil, Cauliflower, and Sweet Potato Bowls
with quinoa / green goddess dressing
This delicious Earth Day bowl is an easy meal to customize and a great choice for advance meal prep. The herb-packed dressing adds a bright, fresh element to hearty roasted vegetables and grains. Whether you're a meat-eater or not, we hope you'll add it to your dinner rotation!
Smarts #1: This meal involves a good deal of prep. Do some advance prep if you can, or feel free to use time-saving swaps like pre-chopped (or frozen) veggies, or pre-cooked lentils and grains.
Smarts #2: Feel free to be flexible with the herbs in the dressing. It's fine to vary the types and amounts based on what you have available.
Ingredients
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Garlic - 1 clove , roughly chopped
- Capers - 2 Tbsp , drained and rinsed
- Parsley, fresh - 1/2 cup , stems removed
- Herbs, fresh - 1/4 cup , stems removed (use any combination of soft herbs like tarragon, dill, cilantro, or mint)
- Chives, fresh - 2 Tbsp , chopped
- Yogurt, plain or Greek - 1/2 cup
- Mayonnaise - 2 Tbsp
- Lemon juice - 2 Tbsp
- Oil, olive - 1 Tbsp
- Salt - 3/4 tsp
- Curry powder, mild - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Turmeric - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Sweet potatoes - 12 oz , peeled and chopped into 1/2" / 1.3 cm cubes
- Cauliflower, fresh - 12 oz , chopped into florets (look for pre-chopped to save time)
- Shallots - 1 bulb , chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Lemon juice - 2 tsp
- Lentils, green or brown - 2 cups , cooked (use pre-cooked lentils, or if cooking from dried, use half the amount listed and prepare according to package directions)
- Baby spinach - 5 oz
- Golden raisins (opt) - 1/4 cup (sub dried cranberries)
- Pepitas / pumpkin seeds - 1/4 cup
Prep
-
Make quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
-
Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine salt, curry powder, cumin, paprika, turmeric, and red pepper flakes (if using). Store in an airtight container. (Can be done up to 5 days ahead)
-
Sweet potatoes / Cauliflower / Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
-
Capers / Parsley / Fresh herbs / Chives - Prep as directed.
-
Make dressing - Combine garlic, capers, parsley, herbs, chives, yogurt, mayonnaise, lemon juice (portion for dressing), and olive oil. Using an immersion blender or standing blender, blend just until smooth (you can also mince everything finely and whisk everything together if you like). Add a splash of water if needed to reach a pourable consistency, then taste and season with some salt and pepper or more lemon juice, if desired. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C degrees.
-
Toss sweet potatoes and shallots with half of the seasoning mix and first portion of cooking oil and spread out onto a large baking sheet. Transfer to the oven and roast for 10 minutes to get them started cooking.
-
Toss cauliflower with remaining seasoning mix and second portion of cooking oil. Add cauliflower to the tray with the sweet potatoes and toss everything together to combine. Return the tray to the oven and continue to roast until vegetables are golden brown and tender, ~15 minutes more. Toss finished vegetables with lemon juice (portion for vegetables).
-
When vegetables are nearly done, warm lentils in the microwave. Season with some salt and pepper.
-
If quinoa was made ahead of time, warm it in the microwave.
-
Assemble by forming a bed of quinoa in serving bowls. Arrange baby spinach, lentils, and roasted vegetables on top of the quinoa.
-
Top bowls with raisins (if using) and pepitas, and drizzle with dressing until dressed to your liking. Enjoy!
Reviews
Ratings
0 reviews