Roasted Beet and Lentil Bowl
Ingredients
- 1 cup black lentils rinsed
- 2 cups water or vegetable broth
- 4 medium beets roasted (see notes)
- 1 bunch asparagus chopped into bite sized pieces
- 1 large avocado
- ½ cup cilantro leaves
- 1 garlic clove
- 2 teaspoons lime juice 1 lime
- salt and pepper to taste
- 2 tablespoons water or unsweetened almond milk
- 2 teaspoons extra virgin olive oil
Instructions
- Pre-heat oven to 400º
- Combine the lentils and water or broth in a pot over medium high heat and cook until water is absorbed and lentils are tender – about 15 minutes.
- Wash and peel the beets.
- Wrap in foil and roast for 45 minutes until tender.
- Brush the asparagus with olive oil and add to the baking sheet with the beets for the last 10 minutes of cook time.
- In a blender, combine the avocado, cilantro, garlic, lime juice, salt and pepper and blend. Add water slowly until you have a sauce consistency.
- Divide the lentils into 2 bowls, top with chopped asparagus, beets and drizzle with avocado sauce.
Notes
Note: all of this can be made in advance and stored in the fridge for 4 days. I recommend making extra of everything to save time and energy.
