Roasted Root Vegetable and Lentil Bowl

Name: Roasted Root Vegetable and Lentil Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 cups organic sweet potato (diced); 2 cups radish (halved); 1 large parsnip (diced); 2 medium carrots (sliced into rounds); 2 cups golden beet or red beets (diced); 1 cup onion (diced); 2 tsp organic avocado oil (optional); 1 ½ tsp dried oregano; 1 tsp dried thyme; 2 tsp garlic powder; ½ tsp onion powder; ½ tsp paprika (sweet or smoky); ½ tsp ground turmeric; ¼ tsp ground black pepper (optional); 2 tbsp coconut aminos (or reduced-sodium tamari); 1 cup green or brown lentils (homemade or BPA-free canned, cooked); 2 cups microgreens (arugula, broccoli, or alfalfa); 1 batch of Lemon Tahini Dressing; ¼ cup pumpkin seeds; 2 tbsp parsley (freshly chopped)

Rosie Mackay MS, CNS, LDN

8 months ago

Yields2 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

Roasted Vegetables

2 cups organic sweet potato (diced)

2 cups radish (halved)

1 large parsnip (diced)

2 medium carrots (sliced into rounds)

2 cups golden beet or red beets (diced)

1 cup onion (diced)

2 tsp organic avocado oil (optional)

1 ½ tsp dried oregano

1 tsp dried thyme

2 tsp garlic powder

½ tsp onion powder

½ tsp paprika (sweet or smoky)

½ tsp ground turmeric

¼ tsp ground black pepper (optional)

2 tbsp coconut aminos (or reduced-sodium tamari)

Bowl Ingredients

1 cup green or brown lentils (homemade or BPA-free canned, cooked)

2 cups microgreens (arugula, broccoli, or alfalfa)

1 batch of Lemon Tahini Dressing

Toppings

¼ cup pumpkin seeds

2 tbsp parsley (freshly chopped)

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.