1largesweet potatohalved and very thinly sliced (5 mm / 1/5 in.)
1head of broccolicut into large florets
1smallonionhalved and thinly sliced
4largecloves of garlicskin on
2teaspoonsextra virgin olive oil
½teaspoonground sumac*
½teaspooncumin
½teaspoonsea saltto taste
½teaspoonhot pepper flakesto taste
150gramscooked brown, black, or green lentils
Nuts and pomegranate seedsfor topping (optional)
Roasted Garlic Vinaigrette
4clovesroasted garlicskin removed
3tablespoonsextra virgin olive oil
Juice of a lemon~3 tablespoons
½teaspoonmaple syrup
¼teaspoonsea salt
¼teaspoonblack pepper
Instructions
Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Place the sweet potato, broccoli, onion, garlic, 2 teaspoons olive oil, sumac, cumin, salt, and hot pepper onto the baking sheet. Mix to coat the vegetables in the spices.
1 large sweet potato, 1 head of broccoli, 1 small onion, 4 large cloves of garlic, 2 teaspoons extra virgin olive oil, 1/2 teaspoon ground sumac*, 1/2 teaspoon cumin, 1/2 teaspoon sea salt, 1/2 teaspoon hot pepper flakes
Roasted for 25-30 minutes, or until golden brown.
Carefully remove the garlic cloves from the sheet and peel them. Mash the garlic with a fork, then whisk together with the 3 tablespoons olive oil, lemon juice, maple syrup, salt, and pepper.
4 cloves roasted garlic, 3 tablespoons extra virgin olive oil, Juice of a lemon, 1/2 teaspoon maple syrup, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper
Split the cooked lentils and roasted vegetables between two bowls. Top with the vinaigrette, nuts, and pomegranate seeds, and serve immediately.
150 grams cooked brown, black, or green lentils, Nuts and pomegranate seeds
Notes
* If you don't have sumac, add the zest of a lemon to the vinaigrette instead.