The Pioneer Woman Tasty Kitchen
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Lentil Bowls with Cauliflower and Tahini Sauce

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Level: Easy

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Description

These are the perfect make-ahead bowl, so satisfying and delicious with good-for-you ingredients.

Ingredients

  • FOR THE LENTILS:
  • ¼ whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 cup Green Lentils (or Any Kind You Like!)
  • 1-½ cup Vegetable Stock (more Or Less Depending On The Package Directions)
  • FOR THE ROASTED CAULIFLOWER AND TOMATOES:
  • 1 head Cauliflower, Cut Into Florets
  • ½ cups Cherry Tomatoes, Halved
  • Olive Oil And Salt
  • 1 Tablespoon Zaatar Spice Blend
  • FOR THE PICKLED RED ONIONS:
  • ¼ cups Water
  • ½ cups Rice Vinegar
  • ½ teaspoons Salt
  • 1 teaspoon Sugar
  • ½ whole Medium Red Onion, Sliced
  • FOR THE TAHINI SAUCE:
  • ⅓ cups Plain Tahini
  • ¼ cups Water
  • ½ teaspoons Salt
  • ¼ teaspoons Sugar
  • 1 clove Garlic, Minced
  • FOR THE PESTO GREMOLATA:
  • 1 Tablespoon Prepared Pesto
  • ¼ teaspoons Coarse Salt
  • 1 clove Garlic, Minced
  • 1 whole Lemon, Zested (about 2 Teaspoons Zest, Don't Obsess About It)
  • Feta Cheese, For Topping (optional)

Preparation

For the lentils:
In a small sauce pan with a lid, saute onion and garlic over medium heat for a few minutes until soft. Add lentils and stock and cover the pot. Simmer lentils for 30–40 minutes until tender but not mushy. Each time you check the lentils, add a few pinches of salt until the lentils are very flavorful—you should want to eat them plain!

For the veggies:
Preheat oven to 425ºF and arrange cauliflower and tomatoes on baking sheets, either two smaller sheets or one large baking sheet with the tomatoes on one side and cauliflower on another. Drizzle all of the veggies with olive oil and sprinkle them with salt. Sprinkle the zaatar seasoning all over the cauliflower. Roast veggies for 25 minutes until cauliflower is brown and tender.

For the pickled onions:
Combine water, vinegar, salt, and sugar in a microwaveable bowl. Heat for 2 minutes until hot and stir to dissolve salt and sugar. Add sliced onions to the hot vinegar mixture and let sit for at least 15 minutes. These can be made ahead and keep in the fridge for a few weeks.

For the tahini sauce:
Combine all ingredients with a fork or small whisk, whisking until smooth. Taste and adjust the seasonings to taste. Add a squirt of lemon juice here if you like extra tang.

For the gremolata:
Use a fork to gently combine pesto, salt, garlic, and lemon zest until slightly crumbly.

Make the bowls with a bed of lentils, some of the roasted veggies, and any of the toppings you’d like. Drizzle with the tahini sauce and dig in. Enjoy!

Note: For the lentils, use the package directions for quantity of stock and time to simmer, and use chicken or another kind of stock if you prefer! I make veggie stock from the Better than Bouillon salt lick jars and it is so good and maybe full of chemicals, don’t tell me.

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