Lentil Roasted-Veggie Bowl

• 2 tsp. kosher salt, plus more
• 2 c green or black beluga lentils, rinsed
• 1 tsp. ground coriander
• 8 T olive oil, divided
• 3 tsp harissa paste, divided (note: if you’re a spicy food lover the harissa can be doubled – 2 T, divided); sriracha can be substituted but taste as you add it.
• 1/2 tsp. black pepper
• 2 large sweet potatoes (about 1½ lb.), peeled and cut into ½” pieces
• 1 lb brussels sprouts, bottom cut off, outer leaves peeled off, and quartered
• 1 medium red onion, halved then slivered
• 3 Tbsp. red wine vinegar
• 1 Tbsp. honey or maple syrup
• 1/2 c chopped cilantro

Preheat oven to 425°. Bring a medium saucepan of salted water to a boil; add lentils. Lower heat and simmer until just cooked through, 25–30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.

While the lentils cook, mix together coriander, 3 T oil, 2 tsp harissa paste, 2 tsp salt, and 1/2 tsp pepper in a small bowl. Arrange sweet potatoes, brussels sprouts, and onion on a rimmed baking sheet and drizzle with harissa oil. Roast, tossing once, until sweet potatoes are tender and browned on some sides and brussels sprouts are tender when pierced with a fork – 20 to 30 minutes.

Whisk vinegar, honey, and remaining 1 tsp harissa, then whisk in remaining 5 T oil; season vinaigrette with salt.

Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette. Serve.