Vegetable Lentil Salad with Roasted Plantains and Cauliflower
A quick, colorful salad with roasted plantains and cauliflower, lentils, fresh veggies, and a lemony dressing. Ready in about 20 minutes for a satisfying weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 15g
Ingredients
- 2 medium plantains
- 2 cups cauliflower florets
- 1.5 cups cooked lentils
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 1 whole lemon
Instructions
- 1
Preheat oven to 425°F. Slice 2 plantains into 1/2-inch rounds and toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet with 2 cups cauliflower florets. Roast until plantains are caramelized and cauliflower is tender, about 15 minutes.
- 2
While roasting, in a large bowl combine 1.5 cups cooked lentils, 1 cup halved cherry tomatoes, and 2 cups baby spinach. Toss with juice of 1 lemon, 2 tbsp olive oil, salt, and pepper.
- 3
Add the roasted plantains and cauliflower to the bowl, toss gently to combine. Serve warm, garnished with sesame seeds if desired.
Tools you’ll need
- baking sheet
- large bowl
- knife
- cutting board
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