Ever thought about what’s in season in March? There is no question that Spring has arrived- the flowers are out in full force and the winter jackets are back in storage. But even though the cherry blossoms are in bloom, not much is being harvested from the veggie gardens at this time of year. Luckily, last years cold storage veg have been kept in cellars for us all winter so we can still enjoy last seasons bounty while we wait for the new years crop. This Lentil Roasted Vegetable Buddha Bowl Recipe is a great versatile dish, and an easy way to use up excess produce in your fridge.
I love this guide from Get Local BC which shows what produce is in season by month. It even extends to seasonal seafood and meat and dairy. Lucky for us kale and mushrooms are pretty much always in season. To create this dish, choose your favourite seasonal vegetables, roast them and serve on top of lentils.
This recipe tastes great most sauces. I love using my modified Glory Bowl Dressing which you can find in this Tofu Salad Bowl with Glory Bowl Dressing, or use the pictured Ginger Miso Tahini Dressing as found in this Japanese Salad Bowl with Miso Tahini Dressing. It also goes great with Kale Pesto, which I have shared in my recipe for Winter Kale Pesto Whole Wheat Pizza. The Kale Pesto can be made vegan by using 1 tablespoon of white miso paste in place of the parmesan cheese.
Lentil Roasted Vegetable Buddha Bowl Recipe
A perfect autumn or winter dish, or in early spring we can still rely on last years cold storage vegetables. Serving them roasted, on top of a warm bed of lentils and topped with a homemade dressing or vegan kale pesto is a great way to nourish your body with seasonal delights.
- 3 tbsp olive oil
- 2 carrots
- 1 sweet potato or yam (or small butternut squash)
- 1 small head caulflower
- 2 cups Brussel sprouts
- 10 cremini mushrooms
- 1 medium red onion
- 1/4 tsp sea salt fine
- black pepper ground
- 1 cup green or brown lentils dry
- 1/2 cup sliced almonds
For the Dressing
Preheat the oven to 425 °F with racks in the middle and upper third of the oven. Line two baking sheets with parchment paper. Prepare the vegetables by slicing the carrots on the diagonal, thinly slicing the red onion, trimming the bottoms of the Brussels Sprouts and halving, chopping the cauliflower into bite-sized pieces, and peeling and cubing the sweet potato or yam.
On two trays combine all of the vegetables, drizzle with olive oil and add salt and pepper. Toss until the veggies are all lightly and evenly coated.
Cook until the vegetables are tender and golden on the edges, about 30-40 min.
To cook the lentils, first, rinse them really well and pick out anything that doesn't look like it belongs. Put the lentils in another saucepan and add 2 cups of water. Bring it to a boil and then turn down the heat and let it simmer for about 20-30 minutes or until all of the water has dissolved.
To make the dressing blend all ingredients together in a blender, or place all ingredients in a mason jar and shake well.
After 40 minutes has passed check the vegetables and make sure they are done. The vegetables should be golden on the outside and tender when pricked with a fork.
To assemble the dish, evenly distribute the lentils into 4 bowls. Top with a variety of the baked vegetables, top with the dressing and sliced almonds.