Lentil and Roasted Vegetable Bowl

Ingredients

• 1 cup brown or green lentils
• 3 cups water or vegetable broth
• 1 large sweet potato
• 4 cups broccoli florets
• 1 medium red onion
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 lemon (optional)
• ¼ cup fresh parsley (optional)
• ½ cup tahini dressing (optional)

Steps

1. Preheat oven to 400°F (200°C). Wash and dice the sweet potato into 1-inch cubes. Chop the broccoli into florets and slice the red onion into wedges.
2. On a large baking sheet, toss the sweet potato, broccoli, and red onion with 2 tablespoons of olive oil, salt, pepper, garlic powder, and smoked paprika. Spread in a single layer.
3. Roast vegetables for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While vegetables roast, rinse the lentils thoroughly. Combine lentils with water or broth in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until tender.
5. Drain any excess liquid from the cooked lentils. Fluff with a fork.
6. Divide cooked lentils among four bowls. Top with the roasted vegetables.
7. If desired, drizzle with a squeeze of fresh lemon juice, sprinkle with chopped fresh parsley, and a tahini dressing.