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Lentil & Roasted Veggie Power Bowl

A hearty and nourishing bowl loaded with roasted seasonal veggies, cooked lentils, and a zesty herb dressing. Balanced in carbs, protein, and fiber.
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Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 25 minutes
Total Time 33 minutes
Servings: 2
Course: Lunch, Main Dish
Cuisine: Plant-based
Calories: 389
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup dry green or brown lentils
  • 1 small zucchini (chopped)
  • 1 small sweet potato (cubed)
  • ½ red onion (sliced)
  • 1 tbsp olive oil
  • Salt & pepper
  • ½ tsp smoked paprika
Herb Dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • tbsp chopped parsley or cilantro

Equipment

  • Oven
  • pot

Method
 

  1. Preheat oven to 200°C (400°F). Roast zucchini, sweet potato, and onion with olive oil, paprika, salt, and pepper for 25 minutes.
  2. Cook lentils in water (about 20 minutes) until tender, then drain
  3. Whisk together all dressing ingredients
  4. Assemble bowls: lentils on the bottom, roasted veggies on top, then drizzle with dressing.

Notes

Optional: top with seeds, hummus, or a boiled egg for extra nutrients