Name: Black Lentil and Harissa-Roasted Veggie Bowl
Yield: 4 servings
Ingredients: 2 tsp. kosher salt, plus more; 2 cups black beluga lentils, rinsed; 1/2 tsp. ground coriander; 7 Tbsp. extra-virgin olive oil, divided; 2 Tbsp. harissa paste, divided; 1/2 tsp. freshly ground black pepper, plus more; 2 large sweet potatoes (about 1 1/2 lb.), scrubbed, cut into 1/2" pieces; 2 pint cherry tomatoes, halved; 3 Tbsp. red wine vinegar; 1 Tbsp. honey; 1/2 cup chopped cilantro

Overhead shot of a white bowl filled with black lentils roasted sweet potatoes burst cherry tomatoes and garnished with...

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

This filling, endlessly riffable bowl is perfect with roasted sweet potatoes, but any hardy vegetable you have on hand would be just as delicious. Try delicata squash, cauliflower, or eggplant.

Recipe notes

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