Roasted Root Vegetable and Black Lentil Medley with Tahini-Herb Dressing
A hearty and nutritious vegan dish featuring earthy roasted root vegetables and protein-rich black lentils, all brought together with a creamy and vibrant tahini-herb dressing. A perfect balanced meal for any season.
925 calories
$3 par portion
$35 min
2 portions
vegan, any cuisine
Ingrédients
- 200g black (beluga) lentils, rinsed
- 1 large sweet potato (approx. 300g), cubed
- 2 medium carrots (approx. 200g), sliced
- 1 large parsnip (approx. 150g), cubed
- 1 red onion, cut into wedges
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 60g tahini
- 60ml warm water
- 1 lemon, juiced
- 15g fresh parsley, chopped
- 15g fresh mint, chopped
- 1 teaspoon cumin powder
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. On a large baking tray, toss the sweet potato, carrots, parsnip, and red onion with 2 tablespoons of olive oil, cumin powder, salt, and pepper.
- 2.Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
- 3.While the vegetables are roasting, place the rinsed lentils in a saucepan with 500ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess water.
- 4.Prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and the remaining 1 tablespoon of olive oil. Gradually add the warm water until smooth and creamy.
- 5.Stir the chopped parsley and mint into the tahini dressing. Season with a pinch of salt and pepper to your liking.
- 6.In a large bowl, combine the cooked black lentils and the roasted vegetables. Drizzle with the tahini-herb dressing, gently toss to combine, and serve warm.
Informations nutritionnelles
38g
fat
112g
carbs
36g
fiber
34g
protein
Pourquoi cette recette
This recipe is a powerhouse of plant-based nutrition. Black lentils provide substantial protein and fiber for satiety and digestive health, while roasted root vegetables offer complex carbohydrates, vitamins, and minerals for sustained energy.
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