Ingredients
For the Roasted Vegetables
For the Bowl
For the Lemon Dressing
Method
A nutritious, protein-packed power bowl featuring roasted vegetables, hearty lentils, and a simple lemon dressing. Perfect for a healthy lunch or dinner.
1. Prepare the vegetables
Preheat the oven to 200°C (180°C fan).
Line a baking tray with baking paper.
Place the red pepper, yellow pepper, courgette, red onion and sweet potato on the tray.
Drizzle with 1tbsp olive oil.
Sprinkle over the smoked paprika, garlic granules, sea salt and black pepper.
Toss everything together until evenly coated.
2. Roast the vegetables
Spread the vegetables into a single layer.
Roast for 25 to 30 minutes.
Turn the vegetables halfway through cooking.
Remove from the oven when tender and lightly caramelised.
3. Prepare the dressing
In a small bowl, add the olive oil, lemon juice, Dijon mustard, honey, sea salt and black pepper.
Whisk until smooth and fully combined.
4. Prepare the bowl ingredients
If the lentils are cold, warm them gently in a saucepan or microwave.
Dice the cucumber.
Halve the cherry tomatoes.
Wash and dry the baby spinach if needed.
5. Assemble the power bowls
Divide the baby spinach evenly between four bowls.
Add the cooked lentils.
Top with the roasted vegetables.
Add the cucumber and cherry tomatoes.
Sprinkle over the pumpkin seeds.
6. Finish and serve
Drizzle the lemon dressing over each bowl.
Serve immediately while the roasted vegetables are still warm.
Tips
Add 100g grilled halloumi or feta cheese for extra protein and flavour.
Swap green lentils for puy lentils or brown lentils.
Add ½ avocado, sliced, to each bowl for extra healthy fats.
The roasted vegetables and lentils can be prepared up to 3 days in advance and stored in the refrigerator.
