Simple, nourishing and satisfying. Warm roasted vegetables and lentils on a bed of spinach and topped with pomegranates and a touch of feta (optional). For extra flavor serve withLemony Tahini Sauce orEasy Balsamic Vinaigrette.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies, Salads
Cuisine: Gluten-Free, Vegan, Vegetarian
Roasted Vegetables. (will give you some for a salad and extra for another day)
1 carton or bag of Brussel sprouts, cut off ends and halve
1 package pre-cubed butternut squash
1 package pre-cut cauliflower
1 cup dried lentils
1-2 cups Fresh baby spinach
¼ cup Pomegranates
¼ cup Feta (optional)
Preheat oven to 400 degree F, and line baking sheets with parchment paper.
One type of vegetable at a time, toss vegetables in a small amount of avocado oil. Place in single layer on baking sheet. Sprinkle with salt and pepper.
Bake for: Brussel Sprouts 30-40 Minutes, or until crispy ; Butternut Squash: 30-40 minutes or until tender and slightly crispy, time depends on size of cubes; Cauliflower, 30-40 minutes or until tender and crispy on edges;
Prepare lentils according to package. I cooked mine in boiling water for approximately 30 minutes.
Place spinach in a bowl or on a plate. Top with roasted veggies, lentils, feta and pomegranates.