This Roasted Broccoli with lentil salad and creamy tahini sauce is truly DELICIOUS!  

I recently polled my audience on Instagram and so many people wanted to see broccoli transformed into something amazing. So I had to share this recipe!

Roasting broccoli is probably my favorite way to cook it.  This is a za’atar roasted broccoli!

Za’atar is one of THE most flavorful Middle Eastern spices.  It’s a savory mixture of oregano, sumac, sesame seeds.  It takes the flavor to the next level which makes the broccoli the star of the show, especially when roasted to crispy perfection.

The Anatomy of the Perfect Dish

I wanted this to be a complete meal and showcase how to create the proper anatomy of a dish- salt, fat, acid and heat.  

This means you have all the elements of a dish that make it come together to get those perfect bites.  This recipes seemlessly brings these principles together, proving that plant based cooking can compete with texture and flavor while being super nutrient rich.

Tasty Lentil Salad to add texture & protein

I love to pair the roasted broccoli with my lentil salad.  

This is a recipe inspired by a lentil salad at a famous local spot in the Carribean.  It happens to be plant based and when done right, lentil salad is just perfection.  

The key is combining it with a really good vinaigrette to bring the salt and acid component to the dish.  I like to slightly undercook black caviar lentils or beluga lentils to have a really nice texture.  

This is also a wonderful source of protein- you can enjoy the lentil salad on it’s own as well and it makes a great meal prep recipe!

Creamy Garlicky Tahini Sauce

This is one of my favorite sauces. It’s so rich and creamy, plus tahini is a great source of calcium!  

I add grated garlic and cumin powder to this sauce which gives it an extra depth of flavor.  

These pair really well with the herby lentil salad and za’atar roasted broccoli. 

Looking for more insanely delicious recipes like this?  

Check out my NEW Ecookbook!  With over 70 plant based recipes, free of gluten and refined sugar!  These recipes will set you up for a whole year of healthy plant based eating to help completely transform your lifestyle!

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Roasted Broccoli with Lentil Salad and Tahini Sauce

Justine Colbert

Perfectly roasted broccoli on black caviar lentil salad with an herby vinaigrette, red bell pepper and shallots topped with tahini dressing, chopped almonds and pomegranate seeds

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Course Appetizer, Main Course, Salad, sauce, Side Dish

Cuisine American, Middle Eastern

Servings 2 people

Ingredients

  

Roasted Broccoli

• 1 lb broccoli cut into large florets or sub broccolini
• 1 tbsp avocado oil
• 1/4 tsp sea salt
• 2 tsp za’atar

Lentil Salad Ingredients

• 1 cup dried black lentils I used black caviar or beluga lentils
• 1 shallot minced
• 1/4 cup red bell pepper minced

Herby Vinaigrette

• 1/2 large lemon juiced
• 2 tsp extra virgin olive oil
• 1 tsp apple cider vinegar
• 2 tbsp parsley chopped
• 1/4 tsp sea salt
• Fresh ground cracked pepper, to taste

Tahini Sauce

• 2 tbsp tahini
• 2 tbsp cold water add 1-2 tsp more water to thin if needed
• 1 garlic clove grated
• 1 tsp cumin
• 1/2 lemon juiced
• 1/4 tsp sea salt

Toppings

• 1/4 cup pomegranate seeds optional
• 1/4 cup almonds, chopped

Instructions

 

• Make your lentil salad by rinsing then cooking black lentils according to package instructions and allow to cool. I try to slightly undercook to keep them firm, instead of mushy, so check them before removing from heat.
• Preheat oven to 425F.
• To a baking sheet, add broccoli, za’atar, sea salt and avocado oil and mix all together until well coated.
• Bake for 20 minutes or until slightly crispy. If using broccolini, bake for only 15 minutes.
• To a small bowl or jar container, add all vinaigrette ingredients and mix until well combined.
• Add lentils, red bell pepper, shallot and herby vinaigrette to a large bowl and mix together your lentil salad.
• To a separate bowl, add all tahini sauce ingredients and mix with a mini whisk to spoon until very smooth.
• Plate your lentil salad and top with roasted broccoli, tahini sauce, chopped almonds and pomegranate seeds. Enjoy!

Keyword broccoli, gluten free, lentil salad, plant based, Pomegranate, roasted broccoli, tahini sauce, vegan

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