LENTIL CAULIFLOWER BOWL (gf,v) Recipe

Prepare the Lentils

Rinse the black lentils under cold water. In a pot, combine lentils with 3 cups of water, bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.

Cook the Quinoa

In another pot, rinse the rainbow quinoa under cold water. Combine quinoa with 2 cups of water, bring to a boil, then reduce heat and simmer for about 15 minutes, or until water is absorbed. Fluff with a fork and set aside.

Roast the Cauliflower

Preheat the oven to 425°F (220°C). Toss the chopped cauliflower with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until golden brown.

Prepare Brussels Sprouts Chips

Toss halved brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast alongside the cauliflower for about 15-20 minutes, until crispy.

Make the Agave Dijon Sauce

In a small bowl, mix agave syrup and Dijon mustard until well combined.

Prepare the Vegan Yellow Pepper Aioli

In a blender, combine vegan mayonnaise and puréed yellow pepper. Blend until smooth.

Pickle the Red Grapes

In a small pot, bring equal parts water and vinegar to a simmer. Add halved red grapes and simmer for 5-7 minutes. Remove from heat and let cool in the liquid.

Assemble the Bowl

In a large bowl, layer cooked black lentils, quinoa, roasted cauliflower, crispy brussels sprouts, and pickled red grapes. Drizzle with agave Dijon sauce and vegan yellow pepper aioli before serving.