Roasted Root Vegetable Bowl

Name: Roasted Root Vegetable Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 carrots, diced; 2 parsnips, diced; 1 sweet potato, diced; 1 beet, diced; 3 tbsp olive oil; 1 tsp cumin; 1 tsp smoked paprika; salt and pepper to taste; 1 cup cooked lentils or farro; 3 tbsp tahini; 2 tbsp lemon juice; pomegranate seeds and fresh herbs to serve

A hearty vegetarian bowl of roasted root vegetables finished with tahini dressing and pomegranate. Roasting the vegetables at a high, steady 200°C without crowding the tray is what lets their edges caramelise properly rather than steaming soft and pale.

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

easy

Cuisine

American

vegetarianvegan

Ingredients

2carrots, diced

2parsnips, diced

1sweet potato, diced

1beet, diced

3 tbspolive oil

1 tspcumin

1 tspsmoked paprika

salt and pepperto taste

1 cupcooked lentils or farro

3 tbsptahini

2 tbsplemon juice

pomegranate seeds and fresh herbsto serve

Instructions

Toss vegetables with oil, cumin, paprika, salt and pepper.

Roast at 200°C for 35 minutes until caramelised.

Make tahini dressing: mix tahini, lemon juice and 2-3 tbsp water.

Serve vegetables over lentils or farro.

Drizzle with dressing and scatter pomegranate and herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

186

Protein

2.6g

Fat

16.5g

Carbs

9.2g

Fiber

2.8g

Sodium

39mg

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