Roasted Vegetable and Lentil Bowl with a Miso Tahini Dressing
A quick and easy recipe to use up leftover vegetables
Servings: 4
Calories: 375kcal
Ingredients
- 3 tbsp olive oil
- 2 carrots
- 1 sweet potato or yam (or small butternut squash)
- 1 small head caulflower
- 2 cups Brussel sprouts
- 10 cremini mushrooms
- 1 medium red onion
- 1/4 tsp sea salt fine
- black pepper ground
- 1 cup green or brown lentils dry
- 1/2 cup sliced almonds
For the Dressing
- See recipe for Miso Tahini Dressing
Instructions
- Preheat the oven to 400 °F with racks in the middle and upper third of the oven. Line two baking sheets with parchment paper. Prepare the vegetables by slicing the carrots on the diagonal, thinly slicing the red onion, trimming the bottoms of the Brussels Sprouts and halving, chopping the cauliflower into bite-sized pieces, and peeling and cubing the sweet potato or yam.
- On two trays combine all of the vegetables, drizzle with olive oil and add salt and pepper. Toss until the veggies are all lightly and evenly coated.
- Cook until the vegetables are tender and golden on the edges, about 30-40 min.
- To cook the lentils, first, rinse them really well and pick out anything that doesn't look like it belongs. Put the lentils in another saucepan and add 2 cups of water. Bring it to a boil and then turn down the heat and let it simmer for about 20-30 minutes or until all of the water has dissolved.
- To make the dressing blend all ingredients together in a blender, or place all ingredients in a mason jar and shake well.
- After 40 minutes has passed check the vegetables and make sure they are done. The vegetables should be golden on the outside and tender when pricked with a fork.
- To assemble the dish, evenly distribute the lentils into 4 bowls. Top with a variety of the baked vegetables, top with the dressing and sliced almonds.