Nothing will ever beat a warm bowl of roasted veggies on a cold winter night. This is exactly what I want to eat all winter long to keep me feeling warm and comforted. Plus, the colorful veggies definitely help brighten up a dreary day (and trust me, we have a lot of those in Chicago — shoutout to my fellow Chicagoans!).
Root vegetables are so easy to roast, and I love making a big batch at the beginning of the week that I can reheat for lunches and quick dinners. I usually try to have cooked lentils on hand, and the kale sautés up in a flash. Most of this bowl can be made while the veggies are roasting if you coordinate everything well. If you do a little planning, making a batch of lentils ahead of time will definitely save you a little effort here.
The sauce pictured in this bowl is one of my favorites, my roasted red pepper and garlic sauce. This sauce pairs so well with this bowl, but a simple drizzle of tahini is perfect in a pinch. Another suggestion, not pictured here, is to add some pumpkin seeds, shelled pistachios or slivered almonds for added crunch.
- 2 sweet potatoes, washed
- 1 large parsnip, washed
- 3-4 full size tri-color carrots, washed
- 2 handfuls washed, de-stemmed and chopped lacinato (dino) kale
- 2 tbsp + 1 tbsp avocado oil or extra virgin olive oil (or sub veggie broth for oil-free option)
- 1 cup brown lentils, rinsed
- 1 bay leaf
- 2 cups water
- Juice from half a lemon
- salt & pepper to taste
- small handful chopped parsley, to garnish (optional)
- Preheat oven to 425F.
- Chop potatoes, parsnips and carrots into 1 or 2 inch pieces. Toss in a bowl with oil or vegetable broth, season with salt and pepper, then add to a baking tray.
- Roast the vegetables for 35-40 minutes, stirring halfway.
- While the veggies are roasting, cook the lentils by adding two cups of water with 1 cup of lentils and the bay leaf to a pot. Bring to a gentle boil then reduce to simmer uncovered for about 30 minutes. Add additional seasoning while simmering if desired.
- Heat a skillet over medium heat. Toss the chopped kale in a bowl with lemon juice and a 1 tbsp of oil (or vegetable broth). Feel free to use your hands to massage and fully coat the kale. Once coated, add to the pan and sauté for 2-3 minutes until softened. Transfer kale to a bowl.
- Once cooked, add the lentils and veggies to the bowl with the kale. Add a sauce if you desire. I recommend this roasted red pepper and garlic sauce. Top with chopped parsley if you like.