This dish is a favourite way to use up leftover produce in your fridge. In the colder months use cauliflower, brussel sprouts and yams, and in the summer try salads, tomatoes and cucumbers.
Using Roasted Vegetables
The best vegetables for roasting are sturdy vegetables, or starchy. I love roasting cauliflower, broccoli, carrot, sweet potato or yam, squash, onion, Brussels sprouts and mushroom. Kale and cabbage are also great raw, as are beets, tomatoes and peppers.
How To Roast Vegetables
Always roast vegetables at a high heat – 400°F. For crispy vegetables, don’t crowd the baking tray – meaning make sure there is plenty of space between the vegetables so they don’t sweat on each other and become soggy. Baking the vegetables directly on a baking tray (no parchment paper), and using enough oil will also result in crispier vegetables.
Bake heartier vegetables such as squash and yams at the same time, as these will take longer, while mushrooms, onion and broccoli take less time.
How To Cook Dry Lentils
Brown (also known as green) lentils are the best for bowls as they hold their shape. Red lentils break apart in cooking and go better in soups. To cook brown lentils, rinse them well. In the photo you can see some pebbles in the dry lentils. Add double the amount of water and boil for 25 to 30 minutes, or until they are tender and then drain.
Making a Mexican Bowl
Use black beans in place of lentils. Top with salsa and avocado instead of the miso tahini dressing.
Making Satay Bowl
This Simple Gado Gado Peanut Sauce tastes great on roasted vegetables.
Making A Mediterranian Bowl
Add dried oregano and thyme to the vegetables prior to baking. Option to top the bowl with olives and feta cheese.
Making A Quinoa Bowl
Cook 1 cup of dried quinoa in 2 cups of water. Serve this dish with quinoa on the bottom of a bowl, topped with vegetables, then lentils, and then the dressing.
Making It Gluten Free
Be sure to use gluten-free miso for the dressing. Mugi miso is made by fermenting barley so it is not gluten-free.
Alternatives to Lentils
Roasted Vegetable and Lentil Bowl with a Miso Tahini Dressing
- 3 tbsp olive oil
- 2 carrots
- 1 sweet potato or yam (or small butternut squash)
- 1 small head caulflower
- 2 cups Brussel sprouts
- 10 cremini mushrooms
- 1 medium red onion
- 1/4 tsp sea salt fine
- black pepper ground
- 1 cup green or brown lentils dry
- 1/2 cup sliced almonds
For the Dressing
- Preheat the oven to 400 °F with racks in the middle and upper third of the oven. Line two baking sheets with parchment paper. Prepare the vegetables by slicing the carrots on the diagonal, thinly slicing the red onion, trimming the bottoms of the Brussels Sprouts and halving, chopping the cauliflower into bite-sized pieces, and peeling and cubing the sweet potato or yam.
- On two trays combine all of the vegetables, drizzle with olive oil and add salt and pepper. Toss until the veggies are all lightly and evenly coated.
- Cook until the vegetables are tender and golden on the edges, about 30-40 min.
- To cook the lentils, first, rinse them really well and pick out anything that doesn't look like it belongs. Put the lentils in another saucepan and add 2 cups of water. Bring it to a boil and then turn down the heat and let it simmer for about 20-30 minutes or until all of the water has dissolved.
- To make the dressing blend all ingredients together in a blender, or place all ingredients in a mason jar and shake well.
- After 40 minutes has passed check the vegetables and make sure they are done. The vegetables should be golden on the outside and tender when pricked with a fork.
- To assemble the dish, evenly distribute the lentils into 4 bowls. Top with a variety of the baked vegetables, top with the dressing and sliced almonds.