Roasted Fall Vegetables & Lentil Bowl with Pink Tahini

I am a bowl girl. I eat everything out of a bowl, I love to mix textures, temperatures and keep each bite interesting. This Roasted Fall Vegetables & Lentil Bowl with Pink Tahini is a favorite of my private clients. It’s savory, full of vegetables, beans, lentils and an addictive garlicky tahini dressing. Change up the vegetables to fit your preferences or add some Aleppo pepper to the vegetables for a kick.

For the pink tahini, you’re going to blend the beet, water, lemon and garlic in a high speed blender without the tahini. The ensures your blender will puree your beet and garlic completely smooth. Then, whisk in your tahini and salt. You’'ll add more cold water to reach a nice, creamy consistency.

Don’t skip massaging your kale with EVOO, lemon and salt. It helps break down the kale so it’s easier to digest and more palatable. I also like to chop mine really fine so it can mix in nicely with the other ingredients.

Makes 4 salads

Ingredients:

• 4 cups of kale, stems removed

• 1 small butternut squash, peeled and cut into cubes 

• 1/2 of a red onion, quartered

• Two heads of broccoli, cut into florets 

• 1 can of chickpeas, drained, rinsed and patted dry

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1/2 teaspoon cinnamon

• 3 teaspoons salt, divided

• 1 teaspoon maple syrup

• 1 cup of black lentils

• 1 clove of garlic

• 1/2 cup of pistachios, chopped

• Juice of half a lemon

For the pink tahini dressing:

• 1 small beetroot

• 2 cloves of garlic

• Juice of 2 lemons

• 1/4-1/2 cup of cold water

• 1/2 teaspoon of salt

Set your oven to 425.

Method :

Arrange the broccoli, squash, onion on a baking sheet and add the chickpeas to another tray. To the vegetables, add 1/2 tablespoon of paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cinnamon, 1/2 teaspoon of salt, a tablespoon of EVOO and toss to coat. To the chickpeas, add 1/2 tablespoon of paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cinnamon, 1 teaspoon maple syrup, 1/2 teaspoon of salt and a tablespoon of EVOO and toss to coat. 

Trim the ends and peel the beet. Top with a drizzle of olive oil and a pinch of salt. Layer parchment paper and foil, then wrap the beet with parchment paper on the inside (touching the beet). Once it’s tightly wrapped, place on baking sheet with the chickpeas.

Place vegetables, chickpeas and beet into the oven and roast at 425 for 20-25 minutes, or until soft and golden. The beet will take close to an hour, depending on the size. Check for tenderness by placing a sharp knife into the beet.

While your vegetables cook, add 1 cup of rinsed lentil, 3 cups of water, 1 clove of garlic and a large pinch of salt to a pot. Bring to a boil, then reduce to head to medium-low and simmer for 25-30 minutes, or until tender. Drain any excess water and spread onto a baking sheet to fully cool.

For the pink tahini: blend the cooked and cooled beet, water, garlic and lemon until smooth. Transfer to a bowl and whisk in tahini and salt. Add more cold water to create a drippy, dressing consistency.

Assemble the salad. Massage your kale with 1 tablespoon EVOO, a small pinch of salt and squeeze of lemon juice. Arrange on to a plate, then top with lentils, chickpeas, vegetables, chopped pistachios and pink tahini. Enjoy!