Ingredients
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For the lentils:
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1 cup green lentils
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2 tablespoons apple cider vinegar
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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Salt and pepper to taste
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For the sweet potato mixture:
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2 large sweet potatoes, peeled and cubed
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1 medium yellow onion, chopped
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2 cloves garlic, minced
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1 can (15 oz) chickpeas, drained and rinsed
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Juice of 1 lemon
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2 tablespoons extra virgin olive oil
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1 teaspoon ground coriander
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Pinch of saffron threads (optional)
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1/4 cup water, divided
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For the roasted carrots and cauliflower:
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2 medium carrots, sliced into thin wedges
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1 head cauliflower, cut into florets
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2 tablespoons extra virgin olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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Optional garnish:
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Fresh parsley leaves
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Lemon wedges
Directions
Sub-title: A hearty, protein-packed vegetarian dinner that’s perfect for meal prep!
Ingredients:
* For the lentils:
* 1 cup green lentils
* 2 tablespoons apple cider vinegar
* 1 teaspoon ground cumin
* ½ teaspoon smoked paprika
* Salt and pepper to taste
* For the sweet potato mixture:
* 2 large sweet potatoes, peeled and cubed
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1 can (15 oz) chickpeas, drained and rinsed
* Juice of 1 lemon
* 2 tablespoons extra virgin olive oil
* 1 teaspoon ground coriander
* Pinch of saffron threads (optional)
* 1/4 cup water, divided
* For the roasted carrots and cauliflower:
* 2 medium carrots, sliced into thin wedges
* 1 head cauliflower, cut into florets
* 2 tablespoons extra virgin olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* Optional garnish:
* Fresh parsley leaves
* Lemon wedges
Instructions:
1. To prepare the lentils, combine all the ingredients in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes or until the lentils are tender but still hold their shape. Set aside.
2. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
3. In a large mixing bowl, toss together the sweet potato mixture along with the juices from the lemon, 1 tablespoon of olive oil, cumin, coriander, paprika, and pinch of saffron (if using). Spread the sweet potato mixture onto one of the prepared baking sheets and season with salt and pepper. Roast for 20-25 minutes or until golden brown and crispy, stirring occasionally.
4. While the sweet potatoes are roasting, toss the carrot and cauliflower slices with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on the other baking sheet. Roast for 15-20 minutes or until tender and lightly browned, stirring halfway through.
5. Once the lentils are cooked, fluff them up with a fork and set aside. Divide the roasted sweet potatoes, chickpeas, and veggies between four serving bowls. Ladle the hot lentils over each portion. Garnish with fresh parsley, drizzle with more olive oil if desired, and serve immediately.
Note: This recipe makes 4 generous servings and can easily be doubled or tripled for meal prep purposes. The sweet potatoes and chickpeas will keep well in the fridge for up to 3 days, while the roasted veggies should last for about a week. You can also freeze any leftover roasted veggies for future use.
Steps
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1
Done
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To prepare the lentils, combine all the ingredients in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes or until the lentils are tender but still hold their shape. Set aside. |
|
2
Done
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Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. |
|
3
Done
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In a large mixing bowl, toss together the sweet potato mixture along with the juices from the lemon, 1 tablespoon of olive oil, cumin, coriander, paprika, and pinch of saffron (if using). Spread the sweet potato mixture onto one of the prepared baking sheets and season with salt and pepper. Roast for 20-25 minutes or until golden brown and crispy, stirring occasionally. |
|
4
Done
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While the sweet potatoes are roasting, toss the carrot and cauliflower slices with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on the other baking sheet. Roast for 15-20 minutes or until tender and lightly browned, stirring halfway through. |
|
5
Done
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Once the lentils are cooked, fluff them up with a fork and set aside. Divide the roasted sweet potatoes, chickpeas, and veggies between four serving bowls. Ladle the hot lentils over each portion. Garnish with fresh parsley, drizzle with more olive oil if desired, and serve immediately. |
