West Elm - Roasted Winter Vegetable + Lentil Bowls by Lily Kunin

Don’t let the dearth of produce at the grocery store this time of year convince you that there is no way to eat healthy, fresh meals in the middle of winter. While summertime staples like tomatoes and berries might be hard to come by, root vegetables and squashes are abundant throughout these chilly months. Lily Kunin the foodie extraordinaire behind Clean Food Dirty City is here to share a power-food-filled recipe that will have you eating heartily and healthfully all season long!

Roasted Winter Vegetable + Lentil Bowls
Serves 4

    2-3 tablespoons olive oil
    1 bunch rainbow carrots (or regular carrots), scrubbed, and cut into ½ inch pieces
    1 delicata squash, sliced lengthwise, seeds removed, and sliced into ¼ inch half moons
    ½ small red cabbage, thinly sliced
    1 head of purple, curly, or tuscan kale, washed, stems removed and torn into pieces
    Juice of 1 lemon (about 2 tablespoons)
    2 cups cooked black lentils
    2 cups cooked quinoa
    1 avocado, thinly sliced
    ¼ cup pepitas, toasted
    Salt and pepper

Miso-Tahini Dressing

    ½ cup tahini
    1 tablespoon miso
    Juice from 1 lemon (about 2 tablespoons)
    ½ cup warm water
    Freshly ground black pepper

West Elm - Roasted Winter Vegetable + Lentil Bowls by Lily Kunin

Preheat the oven to 375℉. Line a baking sheet with parchment and set aside. Toss the carrots and squash with oil and a few pinches of salt and pepper. Spread out evenly onto the baking sheet. Bake for 30 minutes, tossing halfway through, or until squash is turning golden.

West Elm - Roasted Winter Vegetable + Lentil Bowls by Lily Kunin

Meanwhile, prep the cabbage and kale. In separate bowls, toss the cabbage with a tablespoon of lemon juice, dash of olive oil and a generous pinch of salt. Do the same with the kale, massaging it until it well coated and slightly wilted.

To assemble the bowls, scoop generous spoonfuls of lentils, quinoa, cabbage and kale. Top with sliced avocado, toasted pepitas, and lots of miso-tahini dressing.

To make the dressing, whisk together tahini, miso, lemon, and pepper in a mixing bowl. Whisk in the water slowly until it reached desired consistency. Season to taste.

West Elm - Roasted Winter Vegetable + Lentil Bowls by Lily Kunin

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Lily Kunin is a nutritional health and plant-based cook in New York City. When she is not in the kitchen, she’s with clients creating personalized health roadmaps that suit different lifestyle and dietary needs. Lily’s services include everything from private health coaching and cooking classes to customized meal planning and grocery shopping tutorials. Follow her on Instagram!

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