Lentil Nourish Bowl Vegan (Printable Version)
# What You'll Need:
→ Bowls
01 -
240 g uncooked green lentils
02 -
3 medium Yukon gold potatoes, chopped into 1.25 cm cubes
03 -
4 carrots, peeled and diced
04 -
1 red onion, peeled and sliced
05 -
1.25 tsp olive oil, divided
06 -
360 g finely chopped kale
07 -
3 garlic cloves, crushed or grated
08 -
4 tbsp raw pumpkin seeds
→ Miso Gravy
09 -
310 ml vegetable broth
10 -
2 tbsp brown rice flour
11 -
2 tbsp white miso paste
12 -
2 tbsp nutritional yeast
13 -
2 tbsp tamari or soy sauce
14 -
1 tbsp cornstarch
# Step-by-Step Directions:
01 -
Preheat oven to 220°C. In a medium pot, combine green lentils and 480 ml water. Bring to a boil, reduce heat to a gentle simmer, cover, and cook for 17–20 minutes until tender. Drain excess water.
02 -
Place potatoes on a large baking sheet. Drizzle with 0.5 tsp olive oil, season with salt and pepper, and toss to coat. Roast for 30–35 minutes until tender, golden, and crisp.
03 -
Arrange carrots and red onion on a separate baking sheet. Add 0.5 tsp olive oil, season with salt and pepper, and combine. Roast for 25–30 minutes until soft and caramelized.
04 -
In a small pot, whisk together vegetable broth, brown rice flour, white miso paste, nutritional yeast, tamari or soy sauce, and cornstarch. Heat over medium, stirring frequently, until mixture thickens, about 6–7 minutes.
05 -
Heat 0.25 tsp olive oil in a large skillet over medium heat. Sauté garlic for 2–3 minutes until fragrant. Add kale and 15 ml water, cover, and cook for 2–3 minutes until vibrant and tender.
06 -
Divide lentils, roasted potatoes, carrots, onion, and sautéed kale evenly among four bowls. Top each with 1 tbsp raw pumpkin seeds and drizzle with miso gravy as desired.
# Helpful Notes:
01 -
Store assembled bowls in airtight containers in the refrigerator for up to 4 days. Keep miso gravy separate for best reheating, adding before microwaving.
02 -
Excess miso gravy keeps refrigerated for 3–4 days and can be used for other dishes.