Ingredients
Equipment
Method
- In a medium saucepan, combine the lentils with 600 ml of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess water and stir in the Harissa paste while warm.
- In a skillet, heat 1 tbsp of olive oil over medium heat. Add the cauliflower florets and sauté for about 8-10 minutes, until they are golden brown and tender. Season with salt and pepper to taste.
- In the same skillet, warm the corn tortillas for about 30 seconds on each side until they are pliable.
- To serve, place a layer of Harissa lentils at the bottom of each bowl. Top with sautéed cauliflower, radishes, and chopped mint.
- Drizzle with tahini and add any optional toppings you desire, such as avocado slices or feta cheese. Enjoy this delightful bowl warm!
Nutrition
Notes
For a little variation, feel free to swap the lentils for chickpeas or black beans if you prefer! You can also adjust the amount of Harissa according to your spice tolerance. This bowl is excellent for meal prepping; just store the components separately and assemble when ready to eat. The dish reheats well in the microwave, but it’s best enjoyed fresh to keep the crunch of the veggies intact. Happy cooking!