Roasted Vegetable & Lentil Bowl
This hearty bowl of roasted vegetables, marinated lentils, and creamy hummus for a vegetarian meal packed with plant-based protein and plenty of fibre. Great for dinner and leftovers make a great lunch the next day. Serve with flatbread.
Ingredients 16
For The Roasted Vegetables
1 head broccoli, cut into florets
1 red bell pepper, medium, chopped into 1-inch pieces
1 zucchini, medium, sliced into thick rounds
1 red onion, small, cut into wedges
2 tbsp olive oil
1 tsp dried thyme
1⁄2 tsp salt
1⁄4 tsp black pepper
For The Lentils
1 cup dried brown or green lentils
2 tbsp olive oil
1 lemon juice
1⁄2 tsp salt
1⁄4 tsp black pepper
1⁄2 tsp paprika
For Serving
1 cup hummus
2 tbsp chopped parsley, fresh, optional
1 tbsp toasted sesame seeds, optional
4 cups baby spinach
flat bread, optional
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Method 5
Preheat the oven to 425°F (220°C).
On a parchment-lined baking sheet, spread , , , and . Drizzle with , sprinkle with , , and . Toss gently. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and browned at the edges.
If using dried : place lentils in a saucepan with 3 cups water and a pinch of salt. Bring to a boil, reduce to simmer, and cook uncovered for 20-25 minutes until tender but not mushy. Drain and cool slightly. If using canned lentils: drain and rinse well.
In a bowl, mix cooked with , , , , and . Let them marinate for at least 10 minutes while vegetables finish roasting.
To serve: Lay or arugula in bowls. Dress with , and lemon juice. Top with roasted vegetables and marinated lentils. Add a generous scoop of . Sprinkle with and and another big squeeze of lemon juice.
Helpful tips
Feel free to swap in other vegetables or add sweet potato for extra fibre.
