Crispy lentil, cauliflower & hummus nourish bowl

• 1 small head cauliflower, cut into florets
• 1 can (430 g) cooked brown or green lentils, drained and rinsed
• 240 ml hummus (store-bought or homemade)
• 1 avocado, sliced
• 470 ml kale, chopped
• 60 ml pomegranate seeds
• 30 ml sesame seeds
• Fresh mint leaves for garnish
• 30 ml olive oil
• 5 ml smoked paprika
• 5 ml cumin
• Salt and pepper to taste
• Lemon wedges for serving

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, toss the cauliflower florets and lentils with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
3. Spread them in a single layer and roast for 20-25 minutes, or until the cauliflower is tender and the lentils are slightly crispy.
4. While roasting, massage the chopped kale with a drizzle of olive oil and a pinch of salt to soften it.
5. To assemble, spread a generous layer of hummus at the bottom of each bowl.
6. Layer the massaged kale, roasted cauliflower, and crispy lentils on top.
7. Add sliced avocado and garnish with pomegranate seeds, sesame seeds, and fresh mint leaves.
8. Serve immediately with a squeeze of fresh lemon juice.

Serve warm with a side of pita bread or flatbread. For extra creaminess, drizzle with a tahini-lemon dressing.