Roasted Roots & Protein Bowl with beets, potatoes, carrots, lentils, quinoa, beans, & greens! This recipe has got it all for a balanced & delicious meal. We dressed our bowl with a mustard vinaigrette but you could try honey mustard, green goddess, or a lemon poppy seed vinaigrette (or your favorite store-bought dressing). Mix and match the ingredients by substituting the greens for other leafy favorites, or substitute the red potatoes for sweet potatoes and cauliflower for carrots. The possibilities are endless with this bowl.

Ingredients

Serves: 3 Time: 55 minutes

Roasted Roots & Protein Bowl

• 3-4 medium sized beets, and chopped
• 1-2 large carrots, chopped
• 4-5 small red potatoes, chopped
• 1 can cannelini beans or chickpeas, drained & rinsed
• 1 Tbs olive oil
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 garlic cloves, minced
• Pinch of cayenne pepper
• 1/4 cup lentils, rinsed
• 1/2 cup quinoa, rinsed
• 1 cup kale, chopped
• 1 cup arugula
• Optional toppings: dressing, chopped walnuts, roasted pumpkin seeds or pepitas

Directions

1. Begin by preheating the oven to 350ºF.
2. Then, prepare your vegetables starting by chopping the carrots, beets, and potatos into equal-sized chunks (easy for biting). Place the root vegetables onto a roasting pan and lightly drizzle with half of the olive oil and seasoning with the cumin, salt and pepper.
3. On another roasting pan, lay out your beans and combine with the garlic. Drizzle with the remaining olive oil and season with salt, black pepper, and cayenne.
4. Place the root vegetables and the beans in the oven and allow the root vegetables to cook for 25 minutes and the beans to cook for 15 minutes.
5. Meanwhile, rinse the lentils and place in a medium-small stovetop pot. Cover with water and bring to a boil.
6. Once boiling, reduce heat to a simmer and cover with a lid for 10 minutes. Then, add the quinoa and cook for another 5 minutes.
7. Add in the kale over and lentils and quinoa and cover, allowing it to wilt for 5 minutes. Drain any excess liquid from the lentils once done.
8. Prepare your toppings/dressing if desired at this point.
9. When your root vegetables and beans are done, prepare your bowls with equal parts arugula, kale, quinoa/lentils, beans, carrots, potatoes, and beets. Top with desired toppings or dressing.
10. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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