Warm Winter Grain Bowl with Spiced Lentils & Roasted Root Veggies
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By Micah Siva
Rated 5.0 stars by 1 users
By Micah Siva
4
Warm up winter with a hearty grain bowl layered with Middle Eastern–inspired flavors. Lentils are seasoned with bold Ras El Hanout, while seasonal vegetables are roasted with fragrant za’atar and a squeeze of lemon. Everything comes together under a creamy, tangy sumac tahini dressing for a bowl that’s both comforting and bright.
2 cups of your favorite grain, cooked (such as farro, quinoa, or brown rice)
½ lb brussels sprouts trimmed and halved lengthwise
¼ cup tahini
Preheat the oven to 400F.
Bring the water to boil in a medium saucepan. Add the lentils, and reduce heat to simmer. Cook for 15 to 20 minutes, or until tender. Drain.
Add the Ras El Hanout, lentils, maple syrup and apple cider vinegar, stirring to combine. Cook until the excess liquid has evaporated. Add salt to taste.
While the lentils are cooking, add the brussels sprouts, cauliflower, carrots, and sweet potato to a large baking tray. Add the two lemon halves, cut side up.
In a medium bowl, whisk together the tahini, 4 tablespoons water, sumac and salt until smooth. Add more water, as needed, to thin.