Fall Vegetable Lentil Bowl with Goji Tahini Cream
Ingredients
The Bowl
-
¾
cup
french or black lentils
-
2
cups
romanesco florets (or cauliflower)
-
6
small
carrots
-
1
tablespoon
olive oil
-
fat pinch
za’atar spice
-
1
leek
-
1
small
beet
-
1
small
apple
-
1
small
ripe avocado
-
toasted sesame seeds
-
flat parsley leaves
Goji Ginger Tahini Cream
-
¼
cup
dried goji berries
-
1
tablespoon
apple cider vinegar
-
½
lemon
juice
-
sea salt and ground black pepper
-
1
tablespoon
tahini
-
1
inch piece
fresh ginger
-
1
teaspoon
maple syrup
-
2-3
tablespoons
olive oil
-
2-3
tablespoons
water
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Boil water in a medium pot, add lentils, and simmer until tender, about 25-30 minutes. Drain and season with olive oil, salt, and pepper.
- On the baking sheet, combine romanesco, carrots, olive oil, za’atar, salt, and pepper. Roast for about 15 minutes.
- Slice the leek and add it to the roasting vegetables, then roast for an additional 5 minutes.
- To make the goji cream, soak goji berries in boiling water for a few minutes, then blend with vinegar, lemon juice, salt, tahini, ginger, maple syrup, olive oil, and water until creamy.
- Divide lentils and roasted vegetables into bowls, top with beet and apple slices, avocado, and drizzle with goji cream. Garnish with sesame seeds and parsley.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
15g
Sodium
200mg
Cholesterol
0mg
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