Roasted broccoli and cauliflower with harissa lentils recipe
Need some healthy eating inspiration? These roasted broccoli and cauliflower steaks, with caramelised red onions and spicy harissa lentils, make a wonderfully hearty vegan dinner. Finish with fresh coriander and a generous drizzle of creamy houmous sauce.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 393 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tbsp harissa
- 60ml olive oil
- 3 garlic cloves, crushed
- 1 head of broccoli, cut into 1cm steaks
- 1 large cauliflower, cut into 1cm steaks
- 2 red onions, cut into 8 wedges
- 1 onion, finely chopped
- 2 x 400g tins green lentils, drained and rinsed
- 125g low-fat houmous
- small handful fresh coriander, roughly chopped
Each serving contains
- Energy
- 1645kJ 393.0kcal
- Fat
- 21g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 34.5gProtein 17.4gFibre 8.8g
Method
- Preheat oven to gas 6, 200°C, fan 180°C. Put the harissa, oil and garlic in a bowl, season and stir to combine.
- Spread out the broccoli, cauliflower and red onion wedges on a large baking tray. Pour over half the harissa marinade, mixing so that the veg is fully coated. Roast for 25-30 mins or until tender.
- Meanwhile, pour the remaining marinade into a medium saucepan and add the chopped onion. Cook on a low heat for 10 mins, stirring occasionally, until softened. Add the lentils and a splash of water to loosen. Stir to coat the lentils in the marinade and simmer for 3-4 mins until heated through.
- Put the houmous in a small bowl with 3 tbsp water and stir until smooth.
- Top the lentils with the roasted veg. Scatter with coriander and finish with a drizzle of the houmous sauce.
- See more Vegan recipe ideas
