This roasted vegetable and lentil nourish bowl is an easy vegetarian dish that will leave you feeling full and totally satisfied!
Sweet potatoes, carrots, zucchini, cherry tomatoes and lentils are the main ingredients in this nourish bowl. I love dressing this combination of ingredients with homemade Tzatziki sauce. Then topping it off with hemp seeds, alfalfa sprouts and a handful of cilantro!
WHAT IS A NOURISH BOWL?A nourish bowl is a well-balanced meal that contains healthy sources of macronutrients (protein, fat and carbohydrates). Nourish bowls normally contain loads of vegetables, a good source of protein and a dressing (all in a bowl!). They can be eaten for lunch or dinner.
This roasted vegetable and lentil nourish bowl reheats well and can be brought to work or school for a healthy lunch.
NUTRITION
The base of this bowl is vegan and gluten-free. I really like this bowl with a creamy homemade Tzatziki sauce (not vegan as greek yogurt is used). Feel free to swap the sauce for a vegan version or a different creamy dressing to make it fully vegan.
Lentils are a type of legume/dried bean that is round in shape. They are found in a variety of colours and textures including red, brown and green. Red lentils are the softest and brown are the most firm. Green lentils are right in-between. All lentils have a fairly neutral taste, making them a good ingredient in a variety of dishes. Lentils provide a good source of plant-based protein, lots of fibre, and many micronutrients (vitamins and minerals). Lentils cook fairly quickly and therefore do not require pre-soaking (although you can to help with digestion). They are also very affordable!
Roasted Vegetable and Lentil Nourish Bowl
- Total Time: 55 minutes
- Yield: 2–3 1x
Description
This roasted vegetable and lentil nourish bowl is an easy vegetarian dish that will leave you feeling full and totally satisfied!
Ingredients
Roasted Vegetables
- 1 sweet potato, washed and cubed (leave skin on or peel)
- 2 carrots, peeled and sliced
- 1 tbsp extra-virgin olive oil
- 1 tsp oregano
- 1 tsp cumin
- Pinch salt and pepper
- 1 zucchini, sliced
- 1/2 cup cherry tomatoes
Lentils
- 1 cup green lentils, rinsed
- 3 cups cold water
Dressing
- Homemade Tzatziki sauce or use premade
Optional: garnish with hemp seeds, alfalfa sprouts and cilantro
Instructions
- Preheat oven to 400°F.
- Add sweet potatoes and carrots to baking sheet. Then add olive oil, oregano, cumin, salt, pepper and toss until well coated. Place in oven for 20 minutes. Remove baking sheet from oven and flip sweet potatoes and carrot. Add zucchini and cherry tomatoes and place back in oven for another 20 minutes.
- *Bring lentils and water to a boil, then lower to a simmer and cover for 10-15 minutes. Drain any excess water (lentils will not fully absorb all the water).
- Portion out into bowls (or lunch containers) and add 4-5 tbsp of Tzatziki sauce per serving (or place dressing in a small to-go container).
- Garnish with hemp seeds, alfalfa sprouts and cilantro.
Notes
*Cooking instructions may vary slightly, check packaging.
- Prep Time: 10
- Cook Time: 45
Keywords: nourish bowl, lunch, dinner, lentils, vegetarian, gluten-free
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