Autumn Bowl with Roasted Vegetables
Healthy, because
Even smarter
it combines nutrient-dense ingredients like pumpkin, red beet, and parsley root, which are rich in vitamins, antioxidants, and fiber, supporting immune function and digestion. The yellow lentils provide plant-based protein and essential minerals, while turmeric and ginger add anti-inflammatory properties. Fresh herbs like parsley and mint boost vitamin content, and pecans contribute healthy fats.
To make this recipe even healthier, you could roast the vegetables with a sprinkle of anti-inflammatory spices like paprika or cinnamon for added antioxidants. Swap the olive oil for avocado oil, which has a higher smoke point and is rich in heart-healthy fats. Add a handful of leafy greens like spinach or kale for extra vitamins and minerals. Use sprouted lentils to enhance nutrient absorption and digestion. For additional protein, toss in a serving of grilled tofu or chickpeas, and reduce the salt by using a splash of fresh lemon juice for flavor.
Ingredients
Preparation steps
Wash, clean, peel, and cut the pumpkin, red beet, and parsley roots into large pieces. Place everything on a baking sheet lined with parchment paper, season with cumin, salt, pepper, and olive oil. Bake in a preheated oven at 350°F for 30 minutes.
Cook the yellow lentils in plenty of water for 8–10 minutes, then drain and let them cool. Juice one orange and mix the juice with finely grated ginger and turmeric to make a dressing. Toss the lentils with the dressing, mint, and parsley.
Wash the salad greens. Arrange hummus, salad greens, lentils, orange segments, radishes, and pecans in a bowl. Serve and enjoy!
