Roasted Broccoli and Sweet Potato Lentil Salad Bowl

This salad is filled with delicious roasted veggies and high-fibre lentils to create something tasty and nutritious. Serve warm for a wintery twist!

Ingredients

• 1 large, sweet potato, thinly sliced
• 200 grams of lentils (cooked)
• 1 head of broccoli, cut into florets
• 1 onion, diced
• 1 clove of garlic
• 4 tablespoons of olive oil
• ½ teaspoon cumin
• ½ teaspoon mixed herbs
• Salt and pepper to taste
• Juice of a lemon
• Optional: sunflower seeds

Method

1. Preheat the oven to 200°
2. Prepare a baking tray with baking paper or a light oil coating.
3. Place the sweet potato, broccoli, onion, and garlic on the tray. Sprinkle with 2 tablespoons of oil, herbs and spices, salt, and pepper, then mix all together.
4. Roast the veggies for 30 minutes.
5. Heat up your lentils while the veggies are roasting.
6. Remove the garlic from the veg tray. Take off the skin and mix the soft garlic into the lemon juice.
7. Mix the veggies and the lentils together.
8. Pour the remaining olive oil and the garlicky lemon juice over the salad and toss.
9. Sprinkle over the seeds, if using.

Notes

• You can use any combination of herbs or spices you have available.
• Adding dried cranberries, raisins, or pomegranate seeds can add a fun, sweet taste.
• You could use different veggies. Don’t care for broccoli? Try cauliflower, carrots, zucchini, or peppers.
• If you don’t have lentils, you could use chickpeas or add a wholegrain like quinoa for the base. You can also use falafel balls to make up the salad bowl!
• If you use dry lentils, you’ll need to soak and cook them beforehand.