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
carrots, peeled and cut into 1" chunks
parsnips, peeled and cut into 1" chunks
small red onion, halved and sliced in 1/2" slices
large sweet potato, washed and cut into 1" cubes
kale, chopped and de-stemmed
In This Recipe
Preheat the oven to 425.
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.
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.
In a large skillet, heat the remaining tablespoon of olive oil and add the kale. Cook until the kale just tender, 2 – 3 minutes.
To plate, divide everything between four plates and serve.