Ingredients
Directions
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.
Meanwhile, make the Lemon Tahini Dressing if you did not prep the dressing ahead of time.
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.
In place of radish, try turnips or rutabaga.
In place of parsnips, try fennel bulbs.
Prep Ahead
Prepare the Lemon Tahini Dressing ahead of time.
Storage
Store lentil bowl ingredients in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
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.
Meanwhile, make the Lemon Tahini Dressing if you did not prep the dressing ahead of time.
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.
