| Prep: 15 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 20g | 6g | 72g |
| sugars | fibre | protein | salt |
| 18g | 21g | 18g | 1g |
Why I Love Canadian Maple-roasted Root Vegetable and Lentil Grain Bowls with Tahini Dressing
If there’s one thing I can’t resist, it’s a beautiful, nourishing grain bowl. This Canadian recipe, my beloved Maple-roasted Root Vegetable and Lentil Grain Bowl with Tahini Dressing, perfectly marries my love for health-conscious cuisine with my penchant for comfort food.
Grown in the Golden State
Being born and raised in California, I have always had an abundance of fresh produce at my fingertips. This delectable recipe was inspired by my upbringing, using root vegetables that are often found in the fertile valleys of Golden State. I’ve taken these vegetables, rich with nutrients and flavor, and roasted them with a pure maple syrup glaze–a nod to our northern neighbors’ go-to sweetener.
A Fusion of Flavors
As a chef, taking inspiration from different cuisines and cultures helps me create new and exciting recipes. Drawing upon flavors synonymous with Middle-Eastern cuisine like cumin, coriander, tahini, and pairing them with dried green lentils, I created a dish that is distinctive and absolutely divine. Having always admired Yotam Ottolenghi‘s mastery in combining a variety of flavors, I believe this recipe would make him proud.
This bowl is not only flavorful but also incredibly hearty and filling. Thanks to the lentils which offer a great source of protein and the quinoa that provides a healthy dose of whole grains. The beautiful bright colored root vegetables, roasted to a perfect tenderness, add a comforting touch, and the tahini dressing adds a creamy and nutty finish. Finally, a sprinkle of crumbled feta and pumpkin seeds offers a wonderful saltiness and crunch.
Perfect Pairings
Although this grain bowl is a complete meal in itself, it’s similar to a grain salad and would pair well with a light soup, such as a lentil soup or a simple vegetable soup. It would also make a great side dish to a roasted chicken or grilled fish for a more substantial meal. Whether you’re serving it on its own or as part of a larger spread, this Maple-roasted Root Vegetable and Lentil Grain Bowl with Tahini Dressing captures the essence of healthy comfort food–rich in flavors, packed with nutrients, and absolutely satisfying.
What You’ll Need
- 2 cups of chopped carrots
- 2 cups of chopped parsnips
- 2 cups of chopped sweet potatoes
- 2 cups of chopped beets
- 1/4 cup of pure maple syrup
- 2 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1 1/2 cups of dried green lentils
- 3/4 cup of quinoa
- 6 cups of water
- 1 teaspoon of vegetable base
- 1 tablespoon of olive oil
- 2 cloves of minced garlic
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/4 cup of tahini
- 2 tablespoons of lemon juice
- 2 tablespoons of maple syrup
- 1/4 cup of warm water
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 6 cups of baby spinach
- 1/2 cup of crumbled feta
- 1/4 cup of pumpkin seeds
Method
Step One
Preheat the oven to 400°F. Arrange the chopped carrots, parsnips, sweet potatoes and beets on a large baking sheet in a single layer. Drizzle with maple syrup, olive oil, sea salt and black pepper. Toss until everything is well coated and then roast in the oven for about 40 minutes until the vegetables are tender and caramelized.
Step Two
While the vegetables are roasting, rinse the lentils and quinoa under cold water. Then combine them in a large pot with the water and vegetable base. Bring the mixture to a boil and then reduce heat to a simmer, cooking for about 30 minutes until the lentils and quinoa are tender. Drain any excess water.
Step Three
In a small skillet, heat one tablespoon of olive oil over medium heat. Add the minced garlic, ground cumin, and ground coriander, sauté until the garlic is fragrant for about 30 seconds. Remove the skillet from heat.
Step Four
To make the tahini dressing, combine the tahini, lemon juice, maple syrup, warm water, sea salt and black pepper in a small bowl. Whisk until the mixture is smooth.
Step Five
To assemble the grain bowls, divide the baby spinach among six bowls. Top each with a portion of the roasted vegetables, a scoop of the lentil-quinoa mixture, a drizzle of the tahini dressing, a sprinkle of crumbled feta, and a sprinkle of pumpkin seeds.
