Savor the nourishing flavors of a Roasted Root Vegetable and Lentil Bowl, combining roasted parsnips, sweet potatoes, and carrots rich in vitamins A and C. Radishes add a crisp texture. At the same time, protein-packed lentils make it filling and fiber-rich, promoting gut health. Topped with nutrient-dense microgreens and magnesium-rich pumpkin seeds and dressed in a zesty Lemon Tahini Dressing, this bowl is a delicious blend of health benefits, perfect for a revitalizing meal.
Yields2 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
Roasted Vegetables
2cupsorganic sweet potato (diced)
2cupsradish (halved)
1large parsnip (diced)
2medium carrots (sliced into rounds)
2cupsgolden beet or red beets (diced)
1cuponion (diced)
2tsporganic avocado oil (optional)
1 ½tspdried oregano
1tspdried thyme
2tspgarlic powder
½tsponion powder
½tsppaprika (sweet or smoky)
½tspground turmeric
¼tspground black pepper (optional)
2tbspcoconut aminos (or reduced-sodium tamari)
Bowl Ingredients
1cupgreen or brown lentils (homemade or BPA-free canned, cooked)
2cupsmicrogreens (arugula, broccoli, or alfalfa)
1batch of Lemon Tahini Dressing
Toppings
¼cuppumpkin seeds
2tbspparsley (freshly chopped)
Directions
1
Preheat the oven to 400 degrees F. To a large bowl, add sweet potato, radish, parsnip, carrot, golden beet, and onion, and evenly coat with optional avocado oil, coconut aminos, and spices. Lay vegetables evenly on a parchment-lined baking sheet and bake for 30 minutes or until slightly caramelized, flipping halfway through.
2
Meanwhile, make the Lemon Tahini Dressing if you did not prep the dressing ahead of time.
3
Assemble the lentil bowls: Once the vegetables have cooled, divide the veggies, lentils, and microgreens between two serving bowls. Drizzle with the desired amount of the Lemon Tahini Dressing and top with pumpkin seeds and parsley.
Chef's Notes
Substitutions In place of sweet potato, try Japanese sweet potatoes, red potatoes, purple potatoes, or butternut squash.
Storage Store lentil bowl ingredients in an airtight container in the refrigerator for up to 5 days.
Ingredients
Roasted Vegetables
2cupsorganic sweet potato (diced)
2cupsradish (halved)
1large parsnip (diced)
2medium carrots (sliced into rounds)
2cupsgolden beet or red beets (diced)
1cuponion (diced)
2tsporganic avocado oil (optional)
1 ½tspdried oregano
1tspdried thyme
2tspgarlic powder
½tsponion powder
½tsppaprika (sweet or smoky)
½tspground turmeric
¼tspground black pepper (optional)
2tbspcoconut aminos (or reduced-sodium tamari)
Bowl Ingredients
1cupgreen or brown lentils (homemade or BPA-free canned, cooked)
2cupsmicrogreens (arugula, broccoli, or alfalfa)
1batch of Lemon Tahini Dressing
Toppings
¼cuppumpkin seeds
2tbspparsley (freshly chopped)
Directions
1
Preheat the oven to 400 degrees F. To a large bowl, add sweet potato, radish, parsnip, carrot, golden beet, and onion, and evenly coat with optional avocado oil, coconut aminos, and spices. Lay vegetables evenly on a parchment-lined baking sheet and bake for 30 minutes or until slightly caramelized, flipping halfway through.
2
Meanwhile, make the Lemon Tahini Dressing if you did not prep the dressing ahead of time.
3
Assemble the lentil bowls: Once the vegetables have cooled, divide the veggies, lentils, and microgreens between two serving bowls. Drizzle with the desired amount of the Lemon Tahini Dressing and top with pumpkin seeds and parsley.
