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 Autumn, Main Course, Mains, Winter

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 539kcal

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 broccoli, 1 small onion, 4 large cloves of garlic, 2 teaspoons extra virgin olive oil, ½ teaspoon ground sumac*, ½ teaspoon cumin, ½ teaspoon sea salt, ½ 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, ½ teaspoon maple syrup, ¼ teaspoon sea salt, ¼ 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

* If you don't have sumac, add the zest of a lemon to the vinaigrette instead.