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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that time I tried to impress my friend with a super fancy, complicated dish? Total disaster! It took hours, involved like, fifteen different pots and pans, and honestly? It tasted…meh. Ever since then, I've been all about simple, flavorful food that doesn't require a culinary degree to make. That's where this lentil and roasted vegetable bowl comes in. It's my go-to for a healthy, satisfying meal that's easy to throw together, even on busy weeknights.
What I really adore about this recipe is how customizable it is. Don't like bell peppers? Swap 'em out for zucchini. Got some leftover sweet potatoes hanging around? Toss 'em in! The base of lentils provides a hearty foundation, while the roasted veggies bring a burst of flavor and texture. I always think of it as a blank canvas for your culinary creativity. Plus, it is a great make-ahead meal. Roasting the vegetables at the start of the week, means that you can quickly throw lunch together in a moments notice, what more could you ask for?
And lets be honest, finding ways to make healthy food fun and delicious can be a challenge. I've found that this lentil bowl does exactly that; it brings joy. It's so much better than a boring old salad. The warm, earthy lentils combined with the sweetness of roasted vegetables and a zingy dressing? Ugh it is a flavor explosion! What do you think, will you give this recipe a try? Oh, and I can't forget to mention it's naturally gluten-free and vegan, making it suitable for a wide range of dietary needs.
Required Equipments
- Baking Sheet
- Large Bowl
- Medium Saucepan
- Small Bowl
- Whisk
- Parchment Paper
Lentil and Roasted Vegetable Bowl: Frequently Asked Questions
Lentil and Roasted Vegetable Bowl
This Lentil and Roasted Vegetable Bowl is a hearty, nutritious, and vibrant dish, perfect for a satisfying lunch or dinner. It's packed with protein, fiber, and a rainbow of vitamins, making it both delicious and good for you.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting those veggies perfectly caramelized.
- Prepare the vegetables. Chop 1 red bell pepper, 1 yellow bell pepper, 1 medium red onion, 2 carrots, and 1 sweet potato into bite-sized pieces. Aim for roughly the same size for even roasting.
- Toss the vegetables with oil and seasonings. In a large bowl, combine the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure everything's evenly coated.
- Spread the vegetables on a baking sheet. Arrange the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
- Roast the vegetables. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Stir them halfway through to ensure even cooking.
- Prepare the lentils. While the vegetables are roasting, rinse 1 cup of brown or green lentils under cold water.
- Cook the lentils. In a medium saucepan, combine the rinsed lentils with 3 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.
- Make the dressing. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of maple syrup or agave nectar, 1/2 teaspoon of Dijon mustard, and a pinch of salt and pepper. Adjust the seasonings to your taste.
- Assemble the bowls. Divide the cooked lentils evenly among bowls. Top with the roasted vegetables. Drizzle with the dressing and garnish with fresh parsley or cilantro, if desired. You can add a sprinkle of feta cheese for extra flavor but that will mean that its not vegan.
- Serve immediately. Enjoy your flavorful and nutritious Lentil and Roasted Vegetable Bowl while it's still warm. This is so yum!
📝 Notes
- Feel free to add other roasted vegetables like zucchini, broccoli, or Brussels sprouts.
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 450 kcal
Protein: 25 g
Fat: 15 g
Carbohydrates: 65 g
Fiber: 20 g
Calcium: 80 mg
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