Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a medium pot, combine lentils and vegetable broth. Bring to a boil, then reduce to a simmer and cook for about 25 minutes until tender. Drain any excess liquid if necessary.
- In a large bowl, prepare the couscous according to package instructions, using the remaining vegetable broth for extra flavor. Fluff with a fork once cooked.
- While the lentils and couscous are cooking, spread zucchini and cauliflower on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven for about 15 minutes, or until tender and lightly browned.
- In a small bowl, whisk together honey, Dijon mustard, and garlic powder to create the dressing. Adjust seasoning as preferred.
- In a large mixing bowl, combine the cooked lentils, couscous, roasted veggies, and honey mustard dressing. Gently stir until well mixed.
- Allow the mixture to rest for about 5 minutes to let flavors meld together.
- Serve in a bento box or plate, garnished with fresh mint and a spoonful of yogurt on the side.
Nutrition
Notes
Feel free to experiment with different veggies based on what you have at hand—bell peppers, peas, or carrots would all be fantastic additions!
This dish stores well in the fridge for up to 3 days, just keep the yogurt separate until serving to maintain its freshness.
Enjoy getting creative with the herbs to personalize your bento box!
This dish stores well in the fridge for up to 3 days, just keep the yogurt separate until serving to maintain its freshness.
Enjoy getting creative with the herbs to personalize your bento box!