Smoky Harissa Lentil and Cauliflower Bowl

Ingredients

• 160 g dried green or brown lentils
• 1/2 large head cauliflower, cut into small florets
• 1.5 tbsp olive oil
• 1.5 tbsp harissa paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 3 cloves garlic, minced
• 2 tbsp tahini
• 1 medium lemon, juiced
• 60 g baby spinach
• 1/4 tsp salt

Instructions

1. Heat the oven to 220°C (425°F). Toss the cauliflower with 1 tablespoon of the olive oil, the smoked paprika, and half the salt on a sheet pan; spread in one layer.
2. Roast 25 minutes, flipping once halfway, until the edges are deeply browned and crisp — color here is flavor, so don't pull it early.
3. Meanwhile, rinse the lentils and simmer them in plenty of unsalted water for 20-22 minutes until tender but still holding their shape; drain well.
4. In the warm empty lentil pot, heat the remaining half tablespoon of oil over medium, bloom the garlic and cumin for 30 seconds until fragrant, then stir in the harissa and the drained lentils with the remaining salt. Cook 2 minutes, stirring, so the lentils soak up the chili paste.
5. Fold the spinach into the hot lentils until it collapses, about 1 minute.
6. Whisk the tahini with the lemon juice and 2-3 tablespoons of warm water until it loosens into a pourable cream — it will seize first, keep whisking. Pile lentils and cauliflower into bowls and drizzle generously.

Nutrition (per serving)

Calories

620

Protein

30 g

Fat

25 g

Carbs

70 g