Roasted Root Veggies & Greens over Spiced Lentils

We used a vinaigrette dressing (power bowl recipe) instead of yogurt. This was a filling & healthy meal. With 2 people cooking, it took over an hour from start to finish. We also used green lentils. 6/10

This recipe uses LEFTOVER root vegetables so if you haven’t got any you’ll need to allow more time to roast them. I used sweet potato (skin on) swede and carrot, roasted at 200 degrees for 20 mins then added mushrooms, courgette, pre-cooked beetroot (without vinegar) and red peppers, and roasted for a further 15 mins. I added a tin of tomatoes to the lentils so it would make leftovers. I pan-fried cavolo nero kale and played up lentils first, then kale, then the roasted veg and added a drizzle of tahini mixed with lemon juice.

Would add some spice like red pepper flakes.