Description
A vibrant roasted vegetable and lentil bowl with smoky chipotle-orange dressing and crisp textures throughout.
Ingredients
Scale
- Crispy Lentils
- ¾ cup dry French lentils or 1 can (15 oz) cooked French/brown lentils, drained and rinsed
- ½ vegetable bouillon cube (if cooking dry lentils)
- 1 tablespoon avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- Kosher salt, to taste
- Roasted Vegetables
- 1 small honeynut squash (about 14 oz), peeled, seeded, sliced into thin half-moons
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 medium zucchini, sliced into half-moons
- 1 pound cabbage, thinly sliced
- 2 tablespoons avocado oil, divided
- 2 teaspoons smoked paprika, divided
- 1 teaspoon ground coriander, divided
- 1 teaspoon garlic powder
- Kosher salt, to taste
- ⅓ cup chopped fresh cilantro
- Chipotle Orange Dressing
- 2 tablespoons olive oil
- 4 garlic cloves, lightly crushed
- 1 tablespoon pumpkin seeds
- 2–3 chipotle peppers
- Zest of ½ navel orange
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons ice-cold water
- Kosher salt, to taste
- For Serving
- Cooked rice or toasted bread
- Extra toasted pumpkin seeds
Instructions
- Cook the Lentils: If using dry lentils, combine them with 2½ cups water and the bouillon in a saucepan. Bring to a boil, then reduce heat and simmer for 15–17 minutes until tender. Drain and cool. If using canned lentils, spread them on a towel and dry thoroughly.
- Crisp the Lentils: Preheat the oven to 425°F. Line three baking sheets with parchment. Spread lentils on one sheet and toss with avocado oil, garlic powder, coriander, smoked paprika, and salt. Bake 15 minutes, stir, then bake 5–8 minutes more until crisp. Cool completely.
- Roast Squash, Sweet Potatoes, and Zucchini: Arrange vegetables on a sheet. Season with 1 teaspoon smoked paprika, ½ teaspoon coriander, and salt. Drizzle 1 tablespoon avocado oil. Roast 20–25 minutes, stirring halfway.
- Roast the Cabbage: Spread cabbage on the third sheet. Season with 1 teaspoon smoked paprika, garlic powder, ½ teaspoon coriander, and salt. Drizzle 1 tablespoon avocado oil. Roast 22–25 minutes, stirring once. Sprinkle cilantro after roasting.
- Make the Dressing: Warm olive oil with garlic and pumpkin seeds. Cook 2–3 minutes. Blend with chipotle peppers, orange zest, vinegar, maple syrup, water, and salt until smooth.
- Assemble: Combine roasted vegetables and cabbage. Mix in one-third of dressing. Serve topped with crispy lentils and extra pumpkin seeds.
Notes
- Adjust seasoning to your taste.
- Use seasonal vegetables for variety.
- This dish is excellent for meal prep.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg