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This hearty lentil nourish bowl is the ultimate cozy fall and winter meal. Packed with protein and fiber and brimming with roasted vegetables and greens it is filling comforting and comes together easily with simple whole-food ingredients. The combination of creamy potatoes sweet roasted carrots earthy lentils and tangy miso gravy makes this bowl a go-to for plant-based meals when cold weather hits.
I first made this bowl for a Sunday dinner when I needed to clean out the crisper drawer and it quickly became a weekly favorite. The miso gravy especially has everyone asking for seconds.
Ingredients
- Uncooked green lentils: provide a hearty high-protein base and hold their shape well when cooked
- Yukon gold potatoes: chopped into bite-size chunks for creamy texture and a satisfying bite look for potatoes with smooth skin and no green spots
- Carrots: peeled and chopped add a subtle natural sweetness and a pop of color choose firm bright orange carrots for the best flavor
- Red onion: peeled and sliced brings a mellow sweetness after roasting select onions that feel heavy for their size
- Olive oil: helps the veggies roast to golden tenderness extra-virgin gives the best flavor
- Fresh kale: chopped finely for a nutritious hearty green boost look for deep green leaves free of yellowing
- Garlic: crushed or grated offers depth and a savory aroma always use fresh cloves for best results
- Raw pumpkin seeds pepitas: give crunch and extra nutrition for topping opt for hulled seeds to avoid bitterness
- Vegetable broth: forms the rich savory base of the miso gravy use low-sodium for more control over saltiness
- Brown rice flour: helps thicken the miso gravy and keeps it gluten-free choose a finely ground variety
- White miso paste: boosts umami and brings tangy depth light yellow miso works in a pinch
- Nutritional yeast: adds a cheesy nutty complexity and extra B vitamins look for golden flakes
- Tamari or soy sauce: adds saltiness and umami opt for low-sodium if preferred
- Cornstarch: thickens the gravy to silky perfection make sure to dissolve well to avoid lumps
Step-by-Step Instructions
- Prep the Oven and Lentils:
- Preheat your oven to four hundred twenty five degrees Fahrenheit. Rinse the lentils under cold water and add to a medium pot with two cups water. Bring to a boil then cover and reduce heat to a light simmer. Cook for seventeen to twenty minutes until just tender but not falling apart. Drain any excess water.
- Roast the Potatoes:
- Spread chopped potatoes on a large baking sheet. Drizzle with one half teaspoon olive oil season lightly with salt and pepper then use your hands to coat evenly. Roast for thirty to thirty five minutes stirring halfway through until golden crisp and puffy.
- Roast Carrots and Onion:
- Place carrots and red onion slices on a separate baking sheet. Toss with another half teaspoon olive oil plus salt and pepper. Roast for twenty five to thirty minutes until soft and caramelized on the edges.
- Make the Miso Gravy:
- Add vegetable broth brown rice flour white miso paste nutritional yeast tamari or soy sauce and cornstarch to a small saucepan. Whisk well to combine then set over medium heat. Whisk frequently for six to seven minutes until the gravy thickens and turns glossy.
- Sauté Garlic and Kale:
- Heat the remaining quarter teaspoon olive oil in a large skillet over medium heat. Add crushed garlic and cook for two to three minutes until fragrant. Pile in the chopped kale and add a splash of water. Cover and steam for two to three minutes until the kale wilts and turns bright green.
- Assemble the Bowls:
- Divide cooked lentils roasted potatoes carrots onions and sautéed kale between four bowls for generous servings. Sprinkle each bowl with a tablespoon of pumpkin seeds. Drizzle with your desired amount of warm miso gravy right before serving.
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I love sneaking extra greens into this bowl and the miso gravy is always the star. My family always crowds around the kitchen when they smell the garlic and see that golden pan of potatoes coming out of the oven.
Storage tips
Once assembled these bowls keep well in an airtight container in the fridge for up to four days. If you plan to store leftovers keep the miso gravy in a separate jar to prevent mushiness. Simply reheat both in the microwave or on the stove before enjoying.
Ingredient substitutions
No Yukon gold potatoes Use sweet potatoes or butternut squash. No green lentils Brown lentils or black lentils work fine though red lentils will break down more. For a soy-free gravy use coconut aminos instead of tamari. If you prefer spinach or Swiss chard over kale swap them in during the sauté step.
Serving suggestions
This nourish bowl is a meal on its own but you can add roasted mushrooms crunchy radishes or avocado on top for extra interest. Serve with crusty bread or pita chips for a heartier dinner or try with a side of fresh citrus if you want balancing acidity.
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Cultural and historical context
Nourish bowls are inspired by the modern nutrition-forward trend of piling grains legumes and vegetables together for satisfying easy meals. While this dish is American in spirit the miso gravy brings a Japanese umami boost while tamari and nutritional yeast nod to both Eastern and vegan cuisines.
Commonly Asked Questions
- → What kind of lentils work best?
Green lentils hold their shape well and offer a hearty texture, making them ideal for bowls like this. Brown lentils are a good substitute.
- → Can I prepare components in advance?
Yes, roasted vegetables, cooked lentils, and miso gravy can all be prepped ahead and assembled later for convenience.
- → Is the miso gravy necessary?
The miso gravy adds rich, savory flavor, but you can use another sauce or dressing if preferred, such as tahini or a vinaigrette.
- → How should leftovers be stored?
Keep ingredients in airtight containers in the fridge up to 4 days. Store the miso gravy separate and add just before reheating.
- → Are there topping variations?
Try adding avocado, sautéed mushrooms, or a squeeze of lemon. Sunflower seeds or toasted nuts also add crunch.