Lentil and Cauliflower Rice Bowls

This is one of my all-time favorite meatless dishes. It is inspired by Mujadara, which is a Lebanese dish made of lentils, rice, and caramelized onions. In this recipe I substitute cauliflower rice for the rice and top the mixture with Lemon Garlic Tahini Sauce. It is the ultimate comfort food and perfect for enjoying on a cold winter day. 


4 TBSP olive oil

2 large onions

1 1/2 cups green or brown lentils

3 cups of water or broth

4 cups of riced cauliflower

1 tsp sea salt

1 TBSP cumin

Lemon Garlic Tahini Sauce recipe below

1 bunch of fresh parsley chopped


  1. Cut the onions in half and thinly slice them.
  2. In a large sauté pan heat 2 TBSP olive oil.
  3. Add the onions and cook over medium-high heat, stirring occasionally.
  4. Rinse the lentils.
  5. In a medium sauce pan, combine the lentils and water or broth and bring to a boil.
  6. Reduce the heat and simmer for 20-25 minutes or until tender.
  7. Drain any excess liquid and return to the pan.
  8. When the onions are a deep brown, remove half of them from the pan and set aside.
  9. Add 1- 2 TBSP of olive oil to the pan with the remaining onions.
  10. Add the cauliflower rice to the olive oil and onions and sauté for 3-5 minutes.
  11. Add the lentils, sea salt, and cumin to the mixture and combine well.
  12. Divide the lentil mixture between 2-4 bowls.
  13. Top each bowl with the extra caramelized onions.
  14. Drizzle with Lemon Garlic Tahini Sauce and top with chopped parsley

Lemon Garlic Tahini Sauce


1/2 cup tahini

1/4-1/2 cup water

1/4 cup fresh lemon juice

2 cloves of garlic, minced

3/4 tsp sea salt

1/2 tsp cumin


  1. Place all the ingredients in a small food processor or blender.
  2. Blend until smooth.
  3. Adjust the amount of water to achieve desired consistency. 
  4. Store in a sealed container in the refrigerator for up to a week.
Dairy FreeGluten FreeGrain FreeSCDVegan

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