Vegan Herb Roasted Autumn Harvest Bowls With Creamy Tahini Dressing

Weeknight dinners don’t get a lot simpler or extra nutritious than these easy vegetable and lentil bowls from the One Inexperienced Planet’s Fall: Plant-Primarily based Recipes to Have a good time Harvest Season cookbook.

What you want:

For the roasted greens:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme leaves
½ teaspoon floor sage
¾ teaspoon salt 
¼ teaspoon black pepper
2 giant parsnips, peeled, quartered, cored, and minimize into 1½-inch items 
1 pound Brussels sprouts, halved 
2 medium candy potatoes, peeled and minimize into 1-inch cubes

For the lentils:
1 cup inexperienced 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

What you do:

  1. For the roasted greens, preheat oven to 425 levels. In a small cup, mix oil, apple cider vinegar, garlic, onion powder, thyme, and sage. Combine to mix.
  2. Onto a big sheet pan, place all greens. Drizzle with oil and vinegar combination and toss to coat. Sprinkle with salt and pepper. Roast for 40 to 50 minutes, stopping to combine after about 25 minutes.
  3. For the lentils, right into a medium-sized pot, add lentils and water. Carry to a boil and cut back warmth to simmer. Simmer lentils for 15 to twenty minutes till cooked, however not mushy. Drain remaining extra water and put aside.
  4. For the dressing, right into a medium bowl, add tahini, apple cider vinegar, garlic powder, salt, and black pepper. Stir to mix. Slowly add water, one tablespoon at a time, stirring. 
  5. Into serving bowls, divide lentils and greens. Sprinkle with shelled pumpkin seeds and a drizzle of apple cider dressing.
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