![]() ![]() ![]() If you make this Roasted Carrot, Beet, and Lentil Macro Bowl, let me know!īe sure to leave me a comment, rating, and review so I can use your feedback to create more yums. So this recipe isn’t entirely oil free, but you can always roast your veggies with a spritz of lemon juice instead to make it so. I usually like to be oil free, but when I roast particular veggies it’s just not the same without a little drizzle of avocado oil (my oil of choice!). I like the veggies and lentils to be served warm over the greens, but it’s delicious chilled as well. ![]() This Roasted Carrot, Beet, and Lentil Macro Bowl is perfect for a plant-packed winter lunch or dinner!īut then you just have more roasted veggies with tahini because let’s be honest. It’s one of those things you can devour and you feel so good about yourself that you think you might need a cookie. Tender roasty carrots and beets paired with toasted walnuts and lentils and topped with luscious oil free maple lemon tahini. It’s the best combination of comfort and nutrition loaded with protein from quinoa, lentils, and walnuts. ![]() This bowl might be the only thing you actually DO need on your to do list. I woke up today and that list wasn’t staring at me, reminding me of everything I haven’t done yet.īecause how about everything I have done. So I feel totally liberated, without having forgotten my entire vision for the future. If I can’t remember half of them (and I can’t) they probably weren’t as important as I thought. It kind of took the joy out of them, the bliss I experienced when I first wrote them down to ‘remember to do’. Staring at those things every day made me want to do them a lot less. I was putting heavy long term goals on there, things like– ‘write every day’, ‘get certified to teach yoga’, or ‘figure out grad school’, things that take a lot longer than taking out the trash to accomplish. The world instantly feels a little lighter and brighter after checking off a particularly hefty item.īut I think at some point my TO DO list became unproductive. Lists and the act of listing keeps me calm, productive, and focused. Serve with blanched vegetables, in collard wraps, in a sandwich or any place you like to use a spread.I’m not about to start ragging on to do lists, because I identify myself as a list person. Taste and adjust flavors to your liking.ģ. If the spread is a bit too thick, add some of the cooking liquid or water a few tsp at a time. Scrape the sides of the processor a few times. Add the rest of the ingredients and puree. Place walnuts in a food processor, process until coarsely ground. Drain any liquid into a separate bowl and set aside to use in the spread if needed. If there is still a lot of liquid in the lentils, remove the cover so it can evaporate and let cook until fairly thick. Let cook for 30 minutes, stir and check the level of liquid regularly. Heat to a low rolling boil and carefully remove the foam that rises to the top. Place the lentils and 3 cups water in a medium pot. I think this recipe would be delicious with pinto or black beans.Ģ tsp light miso, like chickpea or sweet white (I like South River brand, but Miso Master is okay as well.)ġ. If using another bean instead of the lentils, use 2-3 cups cooked beans. Beans are easy to drain to remove excess liquid, but lentils aren’t always easy to do that with and you can end up losing a lot of the flavor. This will help keep the spread from being too thin when pureed. When using lentils for a spread, try to go light on the water in the beginning of cooking. You can also exchange the red wine vinegar with lemon juice, balsamic vinegar or rice vinegar. This recipe can be used with other beans and lentils, and other nuts or seeds. I make a large batch of lentils or other bean, use some for soups or grain and bean patties, and some for a bean spread. I make a bean or lentil spread almost every Sunday to eat throughout the week. ![]()
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