Uploaded March 2025 | Updated September 2026, 3 weeks ago
Crunchy Lentil Nourish Bowl👇🏼😍 Roasted spiced cauliflower and crunchy lentils with parsley, mint, red onion, tomato, cucumber, pomegranate and sesame seeds on a bed of creamy hummus. Simple, yet so delicious and nutritious!
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @TessBegg for more recipes🌿
Serves 2
Cauliflower and lentils:
1 head of cauliflower, cut into small florets (roughly 3 cups)
420g can lentils, drained, rinsed and pat dry to remove any water.
Drizzle of olive oil to coat it all
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp ground coriander
2-3 tsp garlic powder
1 tsp onion powder
Generous pinch of salt and black pepper
Salad:
1 small red onion, finely diced
1 bunch of parsley, finely chopped (roughly 2-3 cups chopped)
Handful of mint, finely chopped
1 cucumber, finely diced
1 medium tomato, finely diced
Juice from 1 small lemon
2 tsp olive oil
Pinch of salt
Za’atar seasoning, optional
Other:
Hummus (about 200g)
2 tbsp sesame seeds
1/3 cup fresh pomegranate seeds
Preheat oven to 200°C/390°F. Mix the seasoning/spices in a bowl. Add the cauliflower and lentils on separate baking trays lined with parchment paper. Add the olive oil and seasoning and toss to coat. Place in the oven (lentils on lower rack) and bake for 40 minutes.
For the salad, add the parsley, mint, onion, tomato, cucumber, olive oil, lemon juice, salt and pepper in a bowl, toss to combine.
To assemble, add the hummus on the base of a bowl, top with salad, cauliflower, lentils, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #shorts
Crunchy Lentil Nourish Bowl👇🏼😍 Roasted spiced cauliflower and crunchy lentils with parsley, mint, red onion, tomato, cucumber, pomegranate and sesame seeds on a bed of creamy hummus. Simple, yet so delicious and nutritious!
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @TessBegg for more recipes🌿
Serves 2
Cauliflower and lentils:
1 head of cauliflower, cut into small florets (roughly 3 cups)
420g can lentils, drained, rinsed and pat dry to remove any water.
Drizzle of olive oil to coat it all
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp ground coriander
2-3 tsp garlic powder
1 tsp onion powder
Generous pinch of salt and black pepper
Salad:
1 small red onion, finely diced
1 bunch of parsley, finely chopped (roughly 2-3 cups chopped)
Handful of mint, finely chopped
1 cucumber, finely diced
1 medium tomato, finely diced
Juice from 1 small lemon
2 tsp olive oil
Pinch of salt
Za’atar seasoning, optional
Other:
Hummus (about 200g)
2 tbsp sesame seeds
1/3 cup fresh pomegranate seeds
Preheat oven to 200°C/390°F. Mix the seasoning/spices in a bowl. Add the cauliflower and lentils on separate baking trays lined with parchment paper. Add the olive oil and seasoning and toss to coat. Place in the oven (lentils on lower rack) and bake for 40 minutes.
For the salad, add the parsley, mint, onion, tomato, cucumber, olive oil, lemon juice, salt and pepper in a bowl, toss to combine.
To assemble, add the hummus on the base of a bowl, top with salad, cauliflower, lentils, pomegranate and sesame seeds. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes #shorts
