Balsamic Roasted Cauliflower Lentil Bowl
Ingredients
- 1 small head @josiesorganics cauliflower, cut into florets
- 1 tsp EVOO
- 1/2 tsp salt and pepper
- 1 tsp dried parsley and paprika
- 3 garlic cloves, minced
- 8 oz French style green beans, blanched
- 2 TBSP @allspicedsm balsamic vinegar
- 1 TBSP @bragglivefoodproducts coconut aminos
- 1 tsp @wholesomesweet raw agave
- 1/2 tsp crushed red peppers
- 1/2 C @trurootsorganic lentil blend, cooked to package instructions
- handful of fresh parsley, chopped
- 1 green onion, sliced
- 1/2 cucumber, quartered and sliced
- handful of @sunsetgrown cherry tomatoes, halved
- 2 TBSP sliced almonds
- 1 lemon, zested and juiced
Preparation
Toss the cauliflower with olive oil, garlic, parsley, salt, pepper, and paprika. Spread it on a parchment-lined baking sheet and roast for 25 minutes at 400 degrees Fahrenheit. Broil for the last minute or two.
Meanwhile, prepare the green beans, lentils, and fresh vegetables.
In a small bowl, whisk together balsamic vinegar, coconut aminos, agave, and crushed red pepper.
Remove the cauliflower from the oven and toss it with the balsamic glaze to coat.
Add the lentils, green beans, fresh vegetables, almonds, and herbs to a bowl. Top with lemon zest and juice, then add the cauliflower and toss to combine.
