This recipe was sort of based off of this recipe of mine while also trying to recreate a grain bowl I had at B.Good. So what that means is I threw it together, hoped for the best, and it turned out really well! This makes a great lunch and can be served cold like a salad or you can heat the lentils and veggies before serving. You can also add any ingredients you’re in the mood for! I think next time I might try making a spicy vinaigrette to go with it…I like adding some heat 😉
Roasted Veggie Lentil Bowl
- 1 cup lentils, dry
- 2 cups butternut squash, cubed
- 10 oz sliced mushrooms
- 1 cup onions and peppers, cut into strips
- 3 avocados
- 6 cups salad mix
- 1 carton cherry tomatoes
- 3/4 cup dried cherries (or another no-sugar-added dried fruit)
- 3/4 sunflower seeds
- 3/4 cup crumbled cheese (feta, goat, etc.)
- Salad dressing of choice (I like a classic olive oil/balsamic vinaigrette)
1.) Preheat oven to 375 F. Spray baking sheets with cooking spray and spread out butternut squash, mushrooms, and onions and peppers. Drizzle with a little olive oil and whatever seasonings you’d like. Bake for about 25-30 minutes or until soft, moving veggies around every so often. Keep an eye on the mushrooms, which cook quicker!
2.) Cook lentils in a small sauce saucepan by combining 1 cup dry lentils with 2 cups water. Bring to a rapid simmer, then reduce to low and let simmer for 20-30 minutes or until fully cooked. Add a little salt and remove from heat.
3.) Assemble salad in a large bowl: add 1 cup salad mix, top with about 1/2 cup lentils and 1/3 cup veggie mix (heated if you’d like), then top with 1/2 an avocado sliced, a handful of cherry tomatoes, and 2 tbsp each of sunflower seeds, dried cherries, and cheese. Drizzle with dressing of choice and enjoy!