30
Apr
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Prep
15 min
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Cook
30 min
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Ready In
45 min
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2-3 servings
Ingredients
- 1 cup cooked green or French lentils (rich in protein & fibre)
- 2 cups curly kale, chopped and massaged
- 1 cup roasted sweet potato, cubed
- 1 cup roasted parsnips or carrots, cubed
- ½ avocado, sliced
- 2 tbsp pumpkin seeds (zinc & healthy fats)
- 1 tbsp hemp hearts (omega-3s & protein)
- Juice of ½ lemon
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- Salt & pepper, to taste
- Optional: sprinkle of goat cheese or nutritional yeast for added flavor
Directions
Roast the veggies:
Preheat oven to 400°F (200°C). Toss cubed sweet potato and parsnips (or carrots) in olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and soft.
Prepare the kale:
In a large bowl, massage kale with a pinch of salt and a bit of lemon juice until softened and slightly wilted (2–3 minutes).
Mix the dressing:
In a small jar, whisk together olive oil, Dijon mustard, apple cider vinegar, and remaining lemon juice.
Assemble the bowl:
Divide kale between serving bowls. Top with lentils, roasted vegetables, avocado slices, pumpkin seeds, and hemp hearts. Drizzle with dressing.
Optional: Top with a sprinkle of goat cheese or nutritional yeast for a savoury finish.
🌱 Nutrition Highlights:
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Protein + Fibre: Lentils, hemp hearts, kale
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Healthy Fats: Avocado, pumpkin seeds, olive oil
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Low GI Carbs: Sweet potato, parsnip
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Micronutrients: Vitamin A, magnesium, folate, iron
💚 Perfect For:
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Post-GLP-1 transition meals
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Anti-inflammatory diets
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Fall/winter seasonal eating
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Farm-fresh weekly boxes
Footnotes
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Cook's Note:
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Editor's Note:
