One of my favourite things to eat is a roasted vegetable bowl filled with in-season goodness. It is so simple to make, yet so delicious and nourishing. You can get your entire daily vegetable recommendation in one simple and tasty dish! And the best thing about it is that you can use any vegetables you prefer, it works with anything! I love making roasted veggie bowls with chickpeas, broccoli, butternut squash, cauliflower, …
Today, I’ve decided to use sweet potato, lentils, red onion and mushrooms! All of it is topped with the healthiest spice on earth (turmeric) and a tasty lemon-tahini dressing.
Makes 1 portion (450 calories)
- 1 small sweet potato, chopped
- 1/4 large red onion, chopped
- 4-5 white mushrooms, chopped
- 1/2 tbsp of turmeric spice
- 1 tsp of black pepper
- 1 tsp of garlic powder
- 1/4 cup of lentils
- A handful of spinach
- 1 tbsp of tahini
- 2 tbsp of lemon juice
- 1 tsp of maple syrup
- 4 tbsp of water
- Preheat the oven at 350 F.
- Combine the chopped vegetables with the spices (it is important to add black pepper if you are using turmeric. It improves our body’s absorption of all the health benefits of the orange spice!)
- Place the spiced vegetables on a baking tray lined with foil (or silicone mat)
- Bake in the oven for 10-15 minutes (don’t forget to check up on your veggies!)
- Meanwhile, create the lemon-tahini dressing by combining the tahini, lemon juice, maple syrup and water. Mix well until it takes on the consistency of salad dressing (I suggest to add the water incrementally. Depending on what kind of tahini you are using, you might need a little more or a little less water. Add small amounts, mix and check the consistency).
- In a bowl, dump the lentils on a bed of spinach (I have boiled my own lentils; cover them with water and bring to a boil. Then, simmer for 15-20 minutes until they are soft. Canned lentils work perfectly as well).
- Once the vegetables are roasted, add them to your bowl and top it all off with the lemon-tahini dressing.