Description

A vibrant, nutrient-packed bowl featuring earthy roasted root vegetables and sautéed greens served over warm, spiced lentils. Topped with a dollop of yogurt and fresh herbs, this hearty vegetarian dish is perfect for cozy nights or make-ahead lunches.

Ingredients

Units Scale

1 cup dry green or brown lentils
2 1/2 cups vegetable broth or water
1/2 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
2 cups chopped kale or Swiss chard
2 carrots, peeled and chopped
1 red onion, cut into wedges
1 golden beet, peeled and chopped
1 red beet, peeled and chopped
1 sweet potato, peeled and cubed
2 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp garlic powder
Plain yogurt or dairy-free alternative, for topping
Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 425°F (220°C). Toss chopped root vegetables and onion with olive oil, thyme, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway.
Meanwhile, rinse lentils and place in a saucepan with vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce to simmer for 20–25 minutes or until tender. Drain any excess liquid.
In a skillet, sauté chopped greens in a drizzle of olive oil until wilted, about 3–4 minutes. Season lightly with salt.
To assemble, layer lentils in bowls, top with sautéed greens and roasted vegetables.
Add a dollop of yogurt and sprinkle with fresh parsley before serving.

Notes

This dish can be made ahead and stored in the fridge for up to 3 days, making it great for meal prep.
For added flavor, you can top the bowl with a drizzle of tahini or a squeeze of lemon juice.
If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes to the lentils while cooking.

Nutrition

Serving Size: 1 bowl
Calories: 410 kcal
Sugar: 10g
Sodium: 380mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 17g
Protein: 14g
Cholesterol: 5mg