my-diet-bowls

Harissa Roasted Cauliflower Lentil Buddha Bowl

Name: Harissa Roasted Cauliflower Lentil Buddha Bowl
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 150 g brown rice, cooked; 140 g lentils, cooked and drained; 200 g cauliflower florets; 18 g harissa paste; 10 g olive oil; 16 g tahini; 20 g lemon juice; 40 g baby spinach; 60 g carrot, shredded; 12 g pumpkin seeds; 2 g salt

This roasted dish pairs lentils, cooked and drained with cauliflower florets, harissa paste and brown rice, cooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Mediterranean High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

26 g Protein

93 g Carbohydrates

21 g Fat

23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g brown rice, cooked 185 kcal
140g lentils, cooked and drained 162 kcal
200g cauliflower florets 50 kcal
18g harissa paste 29 kcal
10g olive oil 88 kcal
16g tahini 95 kcal
20g lemon juice 6 kcal
40g baby spinach 9 kcal
60g carrot, shredded 25 kcal
12g pumpkin seeds 3 kcal
2g salt 0 kcal

Cooking instructions

Heat oven to 425 F. Line a sheet pan.
cauliflower floretsharissa pasteolive oilsalt
Toss cauliflower florets with harissa paste, olive oil, and salt. Roast 20-25 minutes, turning once, until browned and tender.
brown ricelentils
Warm cooked brown rice and cooked lentils (or warm together in a small pan with a splash of water).
tahinilemon juicesalt
Whisk lemon juice with tahini and 1-2 tbsp water to make a pourable dressing; season with a pinch of salt.
brown ricelentilscauliflower floretstahinilemon juicebaby spinachcarrotpumpkin seeds
Assemble the bowl: rice and lentils, roasted cauliflower, shredded carrot, and baby spinach. Drizzle with tahini-lemon dressing and sprinkle pumpkin seeds.