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A broccoli and sweet potato lentil bowl with pomegranate seeds.
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Roasted Broccoli and Sweet Potato Lentil Bowls

This vegan lentil bowl is filled with seasonal goodness - roasted broccoli, sweet potato, and onion, with a lemony roasted garlic dressing. 
Course Mains
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 539kcal

Ingredients

Lentil Bowls

  • 1 large sweet potato halved and very thinly sliced (5 mm / 1/5 in.)
  • 1 head of broccoli cut into large florets
  • 1 small onion halved and thinly sliced
  • 4 large cloves of garlic skin on
  • 2 teaspoons extra virgin olive oil oil
  • ½ teaspoon ground sumac*
  • ½ teaspoon cumin
  • ½ teaspoon sea salt to taste
  • ½ teaspoon hot pepper flakes to taste
  • 150 grams cooked brown black, or green lentils
  • Nuts and pomegranate seeds for topping (optional)

Roasted Garlic Vinaigrette

  • 4 cloves roasted garlic skin removed
  • 3 tablespoons extra virgin olive oil
  • Juice of a lemon ~3 tablespoons
  • ½ teaspoon maple syrup
  • ¼ teaspoon sea salt
  • ¼ teaspoon black 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 pepper onto the baking sheet. Mix to coat the vegetables in the spices.
  • 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.
  • Split the cooked lentils and roasted vegetables between two bowls. Top with the vinaigrette, nuts, and pomegranate seeds, and serve immediately.

Notes

* If you don't have sumac, add the zest of a lemon to the vinaigrette instead.
The size for the sweet potato slices is quite specific because otherwise they cook too slowly compared to the broccoli. Large pieces of broccoli and small slices of sweet potato are needed here.
Top with any seeds or nuts you like. Pomegranate adds a bit of sweetness, but dates, raisins, or dried cranberries are all good too.
Try mixing some hardy greens in with the vegetables right after they come out of the oven. If you like kale chips, you can also cook kale alongside the other veg right in the tray and it’ll crisp right up.

Nutrition

Serving: 2people | Calories: 539kcal | Carbohydrates: 54g | Protein: 13g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Sodium: 918mg | Fiber: 16g | Sugar: 12g