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Roasted veg and lentil salad bowl recipe

Roasted veg and lentil salad bowl recipe

15 ratings

Get your fill of veg with this roasted veg and lentil salad bowl. This healthy recipe is loaded with roasted cauliflower, sweet potato wedges and crispy kale, plus lentils and a fresh tzatziki for a healthy vegetarian dinner - leftovers make a great lunch too. See method

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 341 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 1 cauliflower
  • 2½ tbsp olive oil
  • 400g sweet potatoes
  • 2 x 390g tins green lentils, rinsed and drained
  • 50g kale
  • 200g low-fat Greek-style yogurt
  • 15g mint, leaves picked and chopped
  • ½ garlic clove, crushed
  • ½ cucumber, coarsely grated
  • ½ lemon, zested and juiced
  • 2 spring onions, sliced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    3g 14%
  • Sugars

    15g 16%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 47.4g Protein 15.6g Fibre 6g


  1. Heat the oven to gas 8, 220°C, fan 200°C. Remove and discard any bruised or damaged leaves from the cauliflower. Cut the larger leaves into bite-sized pieces and keep the smaller ones whole and tip into a bowl for later. Cut the cauliflower into florets and the stalk into 1cm cubes and toss on a baking tray with ½ tbsp oil and some seasoning. Roast at the top of the oven for 20-25 mins until crispy and charred, and the stalks are tender.
  2. Scrub the sweet potatoes and cut into wedges. Tip onto another baking tray with ½ tbsp oil. Season and toss well, then roast under the cauliflower for 20-25 mins until tender throughout and golden around the edges.
  3. Put the kale into the cauliflower leaves bowl, and drizzle over ½ tbsp oil with some seasoning. Toss the kale and leaves until completely coated in the oil. When the cauliflower florets are cooked, transfer to a bowl, and tip the cauliflower leaves and the kale on the tray. Roast for 5-10 mins until the kale is crisp and cauli leaves are tender.
  4. Whisk the yogurt, most of the mint, garlic, lemon zest and the cucumber, season with pepper.  Toss the lentils with pepper, 1 tbsp olive oil and lemon juice. Divide between 4 bowls, and top with the roasted cauliflower, sweet potato wedges, cauliflower leaves and crispy kale in piles on top. Add a spoon of the tzatziki, and scatter with the spring onions and remaining mint to serve.

See more Healthy vegetarian recipes

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