Weeknight dinners don’t get much easier or more nutritious than these simple vegetable and lentil bowls from the One Green Planet’s Fall: Plant-Based Recipes to Celebrate Harvest Season cookbook.
What you need:
For the roasted vegetables:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme leaves
½ teaspoon ground sage
¾ teaspoon salt
¼ teaspoon black pepper
2 large parsnips, peeled, quartered, cored, and cut into 1½-inch pieces
1 pound Brussels sprouts, halved
2 medium sweet potatoes, peeled and cut into 1-inch cubes
For the lentils:
1 cup green lentils
5 cups water
For the dressing:
¼ cup tahini
2 tablespoons apple cider vinegar
½ teaspoon salt
¼ teaspoon garlic powder
3 to 4 tablespoons water
¼ teaspoon black pepper
¼ cup shelled pumpkin seeds, for topping
What you do:
- For the roasted vegetables, preheat oven to 425 degrees. In a small cup, combine oil, apple cider vinegar, garlic, onion powder, thyme, and sage. Mix to combine.
- Onto a large sheet pan, place all vegetables. Drizzle with oil and vinegar mixture and toss to coat. Sprinkle with salt and pepper. Roast 40 to 50 minutes, stopping to mix after about 25 minutes.
- For the lentils, into a medium-sized pot, add lentils and water. Bring to a boil and reduce heat to simmer. Simmer lentils 15 to 20 minutes until cooked, but not mushy. Drain remaining excess water and set aside.
- For the dressing, into a medium bowl, add tahini, apple cider vinegar, garlic powder, salt, and black pepper. Stir to combine. Slowly add water, one tablespoon at a time, stirring.
- Into serving bowls, divide lentils and vegetables. Sprinkle with shelled pumpkin seeds and a drizzle of apple cider dressing.
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