Herb-Roasted Harvest Bowls With Creamy Tahini Dressing
Weeknight dinners don’t get much easier or more nutritious than these simple vegetable and lentil bowls from the One Green Planet’s Fall: Plant-Based Recipes to Celebrate Harvest Season cookbook.
- For the roasted vegetables:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon ground sage
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 large parsnips, peeled, quartered, cored, and cut into 1½-inch pieces
- 1 pound Brussels sprouts, halved
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- For the lentils:
- 1 cup green lentils
- 5 cups water
- For the dressing:
- ¼ cup
- tahini
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 3 to 4 tablespoons water
- ¼ teaspoon black pepper
- ¼ cup shelled pumpkin seeds, for topping
- For the roasted vegetables, preheat oven to 425 degrees. In a small cup, combine oil, apple cider vinegar, garlic, onion powder, thyme, and sage. Mix to combine.
- Onto a large sheet pan
- , place all vegetables. Drizzle with oil and vinegar mixture and toss to coat. Sprinkle with salt and pepper. Roast 40 to 50 minutes, stopping to mix after about 25 minutes.
- For the lentils, into a medium-sized pot, add lentils and water. Bring to a boil and reduce heat to simmer. Simmer lentils 15 to 20 minutes until cooked, but not mushy. Drain remaining excess water and set aside.
- For the dressing, into a medium bowl, add tahini, apple cider vinegar, garlic powder, salt, and black pepper. Stir to combine. Slowly add water, one tablespoon at a time, stirring.
- Into serving bowls, divide lentils and vegetables. Sprinkle with shelled pumpkin seeds and a drizzle of apple cider dressing.
What you need:
For the roasted vegetables: 2 tablespoons olive oil 1 tablespoon apple cider vinegar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried thyme leaves ½ teaspoon ground sage ¾ teaspoon salt ¼ teaspoon black pepper 2 large parsnips, peeled, quartered, cored, and cut into 1½-inch pieces 1 pound Brussels sprouts, halved 2 medium sweet potatoes, peeled and cut into 1-inch cubes.
For the lentils: 1 cup green lentils 5 cups water.
For the dressing: ¼ cup tahini 2 tablespoons apple cider vinegar ½ teaspoon salt ¼ teaspoon garlic powder 3 to 4 tablespoons water ¼ teaspoon black pepper.
