Vegan Sunshine Lentil Bowl with Dill and Red Onion Dressing
Gluten Free: undefined
Vegetarian: undefined
Vegan: undefined
2-1-2-1 Meals: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1 cup lentils, cooked
1 cup sweet potatoes, diced
1/4 tsp olive oil
2 cups green beans, chopped
1 bowl ice water
2 cups cherry tomatoes, halved
4 tsp Italian seasoning
4 Tbsp GOLO's Dill and Red Onion Dressing. Recipe at https://www.golo.com/blogs/recipes/dill-and-red-onion-dressing
Salt and pepper to taste
Directions
Cook lentils according to package directions.
While the lentils are cooking, preheat oven to 425°F. Lay diced sweet potatoes on a parchment paper lined baking sheet. Drizzle with ¼ tsp olive oil and season with salt and pepper. Bake for 25 minutes or until the edges are browned.
While the sweet potatoes are roasting, blanch your green beans.
Bring a small pot of water to boil and add the chopped green beans. Boil until tender-crisp but are still bright green. About 5 minutes. Immediately transfer to an ice bath after cooking.
In a small bowl, add 2 cups halved cherry tomatoes and season with salt, pepper, and Italian seasoning. Toss to coat evenly.
Begin to assemble the 2 bowls. In each bowl, add ½ cup lentils, ½ cup roasted potatoes, 1 cup green beans, 1 cup tomatoes, and 2 Tbsp of GOLO’s Dill and Red Onion Dressing. Add additional salt and pepper as needed.