yogurt spiked with lime, paprika or cilantro  is one of the easiest and most delicious condiments you’ve never tried.

Keeping yogurt on hand is pretty easy to do — and folding a little citrus, spice or herbs into a cup of yogurt can add life to just about any last-minute lunch or dinner in the kitchen!

Yogurt + Lime: Put in tacos and or on fajitas.

Yogurt + Paprika: Add to tacos, meat and veggie dishes.

Yogurt + Cilantro: Try these harissa-roasted veggies from Eat More Plants.

Here’s the full recipe by Molly Krebs, a bowl that can easily be prepped and stored in the fridge to be enjoyed throughout the week…

Harissa-roasted Cauliflower Lentil Bowls with Cilantro-Yogurt Sauce
Serves 2


For the carrots:
5 large multicolored carrots, cut into 1⁄4-inch-thick pieces
2 tsp olive oil
2 tsp maple syrup
1⁄2 tsp ground cumin
1⁄4 tsp salt
1⁄4 tsp black pepper

For the cauliflower:
2 Tbsp extra virgin olive oil
2 Tbsp harissa paste
1 tsp ground coriander
1⁄2 tsp salt
1⁄2 tsp black pepper
1 medium head cauliflower, cut into florets

For the lentils:
1 cup green lentils
1 dried bay leaf
1⁄2 tsp salt

For the cilantro-yogurt sauce:
1 cup plain Greek yogurt
1⁄2 cup packed fresh cilantro
1 clove garlic
juice of 1 lemon
juice of 1⁄2 lime
1⁄4 tsp salt, plus more as needed
pinch of black pepper, plus more as needed


For the carrots:
Preheat the oven to 425°F. Combine the carrots, oil, maple syrup, cumin, salt and black pepper on a large rimmed baking sheet and toss to coat the carrots.

For the cauliflower:
Whisk together the oil, harissa paste, coriander, salt and black pepper in a medium bowl. Add the cauliflower and toss to coat. Add cauliflower to another large rimmed baking sheet in an even layer. Roast the carrots and cauliflower for 25 minutes, or until charred and golden on the edges. (Note: The cauliflower is pretty spicy, so if you don’t like a lot of spice, reduce the harissa to 1 tablespoon.)

For the lentils:
Bring a large pot of water to a boil over high heat. Add the lentils, bay leaf and salt. Cook for 25 to 30 minutes, or until the lentils are tender. Remove and discard the bay leaf.

For the cilantro-yogurt sauce:
Combine the yogurt, cilantro, garlic, lemon juice, lime juice, salt and black pepper in a food processor and blend until the mixture is smooth and creamy. Season with additional salt and black pepper, if desired.

To assemble the bowls, top the lentils with the carrots, cauliflower and a generous drizzle of the cilantro-yogurt sauce.

Reprinted with permission from Eat More Plants by Molly Krebs, Page Street Publishing Co. 2019 Photo credit: Molly Krebs


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