Hummus Bowl with Kale, Lentils and Roasted Vegetables

February 17, 2020
0 Ratings
Photo by Ryan
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

This is in a standard rotation for my meal prep. Make a double batch of the veggies on Sunday to have for dinner and spread the leftovers out over the week. It is a very filling, high-fiber, vegetarian option. —Ryan

What You'll Need
  • 2 cups prepared hummus
  • 1 cup dry lentils
  • 3 cups water
  • 1.5 teaspoons salt, divided
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon black pepper
  • 2 carrots, peeled and cut into 1" chunks
  • 2 parsnips, peeled and cut into 1" chunks
  • 1 small red onion, halved and sliced in 1/2" slices
  • 1 large sweet potato, washed and cut into 1" cubes
  • 2 cups kale, chopped and de-stemmed
  • 1/4 cup olive oil
  • 1 tablespoon olive oil
  1. Preheat the oven to 425.
  2. Toss the carrots, parsnips, sweet potato and onion in a large bowl with 1/4 cup olive oil, salt, and pepper. Pour everything onto a large cookie sheet and arrange in a single layer. Roast for 40 – 45 minutes or until tender.
  3. Place the lentils in a mesh sieve and rinse thoroughly. In a large pot, combine the lentils, water, allspice, cumin, coriander, and black pepper. Add a pinch of salt and bring to a boil. Reduce the heat and cover. Simmer for 25 minutes. Strain the remaining liquid and set aside.
  4. In a large skillet, heat the remaining tablespoon of olive oil and add the kale. Cook until the kale just tender, 2 – 3 minutes.
  5. To plate, divide everything between four plates and serve.

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