Mediterranean Bowl Recipe
roasted broccolini, baby spinach, roasted butternut squash, confit tomatoes, black lentils, fresno chiles, pistachios, fresh herbs, lemon-tahini dressing, red pepper tofu mousse, crispy chick peas
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Ingredients
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Vegetables
Legumes and Grains
Nuts and Seeds
Condiments and Dressings
Herbs
Tofu
Method
Preparation
Roast the Vegetables
Preheat the oven to 400°F (200°C). Cut the butternut squash into cubes and toss with 1 tablespoon of olive oil, salt, and pepper. On a baking sheet, spread the squash and broccolini. Roast for 25-30 minutes, until tender and slightly caramelized. Add the cherry tomatoes for the last 10 minutes of roasting.
Cook the Lentils
Rinse the black lentils and place them in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain any excess water and set aside.
Prepare the Crispy Chickpeas
Preheat the oven to 400°F (200°C). Rinse and drain the canned chickpeas, then spread them on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for about 20-25 minutes until crispy.
Make the Tofu Mousse
In a blender, combine the tofu, 1 tablespoon of olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Prepare the Lemon-Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, 1 tablespoon of olive oil, salt, and water until smooth and drizzling consistency.
Assembly
Assemble the Bowl
In a large bowl, start with a base of baby spinach. Layer the roasted broccolini, butternut squash, black lentils, and crispy chickpeas. Add dollops of the tofu mousse, drizzle with the lemon-tahini dressing, and sprinkle with diced Fresno chiles, pistachios, and fresh herbs. Enjoy!