Roasted Veggies with Peppers & Lentils Veggies and Lentils

Roasted veggies are so delicious! And when it comes to plant-based meals, lentils totally need to be used more.

This meal gets enough protein from the lentils, so an additional source of protein is not necessary. Keep it vegan or add a drizzle of plain yogurt or goat cheese for extra richness.

Unless you’re not vegan, then this meal is also be delicious with some seared salmon on the side or mixed in.

Serves 4


4 large beets, peeled
2 large onions, peeled
4 large carrots, peeled
1 large bell pepper (red or yellow)
2 tablespoons coconut oil
Sea salt and black pepper, to taste
8 cups mixed greens
1 bunch parsley, finely chopped
1 15-ounce can lentils, drained and rinsed
Tahini Dressing

How to prepare:

1) Preheat the oven to 400° F (200° C).

2) Chop beets, onions, carrots, and peppers into uniform bite-sized pieces. Place in a large bowl with coconut oil, sea salt, and black pepper.

3) Mix well, then layer onto a baking sheet. Bake for 20 to 30 minutes until golden brown. Set to the side to cool.

4) Add mixed greens, parsley (save some for decoration) and lentils to a large salad bowl. Mix well.

5) Serve the vegetables over the mix of lentils, greens and parsley, topped with tahini (or yogurt). Garnish with parsley.


Omnivore Version: Serve with Salmon