Lentil and Roasted Veggie Bowl with Harissa Vinaigrette

by Alex Cogen
Lentil and Roasted Veggie Bowl with Harissa Vinaigrette

How is your New Year's resolution to eat healthier going? It can be really hard to stick to resolutions, especially when you have delicious (yet possibly unhealthy) recipes that you tend to fall back on. But there are so many yummy AND healthy meals out there that you haven't even tried yet!

We LOVE this take on a veggie bowl, using roasted vegetables, lentils, and our Harissa Infused Olive Oil. It's not only healthy, but packed with delicious flavors.

In our opinion, it's worth searching out black, Beluga, or Puy lentils, because they hold their shape better than brown or red, and give the dish fantastic texture.

So give this recipe a try, and shout out to Bon Appetit for inspiring us with our new favorite bowl.

Lentil and Roasted Veggie Bowl with Harissa Vinaigrette

Ingredients:

  • 2 cups black, Beluga or Puy lentils
  • 1/2 t ground coriander
  • 7 T Harissa Infused Olive Oil, divided
  • kosher salt
  • freshly ground black pepper
  • 1 large sweet potato, cut into 1/2" pieces
  • 1 small head cauliflower, florets only
  • 2 pints cherry or grape tomatoes
  • 3 T red wine vinegar
  • 1 T honey
  • chopped cilantro, for serving

How to Make: A Step by Step Guide

Lentil Roasted Veggie Bowl Harissa Vinaigrette | Texas Hill Country Olive Co.

Step 1: Prepare Lentils

Preheat oven to 425. Bring a medium saucepan of salted water to a boil and add the lentils. Reduce heat to low and simmer until just cooked through, 25-30 minutes. Drain any excess water and transfer to a large bowl.

Step 2: Season Veggies

Meanwhile, whisk 3 T oil, 2 t salt, 1/2 t pepper in a large bowl. Add sweet potato, cauliflower, and tomatoes to bowl and toss well with the oil.

Step 3: Roast Vegetables

Spread vegetables on a rimmed baking sheet in a single layer. Reserve any leftover oil for the vinaigrette. Roast the vegetables, tossing midway until potatoes and cauliflower are browned on some sides, and tomatoes are starting to burst, 25-30 minutes. 

Step 5: Make Vinaigrette

Add vinegar, honey, and remaining oil into the bowl with the reserved oil and whisk until emulsified—season with additional salt and pepper to taste.

Step 6: Serve Up!

Add half the vinaigrette to the lentils and toss to coat—divide lentils into 4 bowls and top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.

Time to Eat!

Lentil Roasted Veggies Harissa Vinaigrette | Texas Hill Country Olive Co.

We hope this lentil and roasted veggie bowl becomes a healthy staple in your life. It's great for meal prep, or a meal to feed a family. Our Harissa Infused EVOO makes all the difference, and adds a nice amount of heat.

Looking for other healthy meals to keep you on track? Try out some unique 5 ingredient salads, or even use your Harissa EVOO to create our broccolini with tahini sauce.


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