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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the lentils if using dry ones.
Preheat the oven to 190°C.
Wash and peel all the vegetables. Cut the pumpkin and beetroot into cubes. Cut the Brussels sprouts in half.
Spread all the vegetables and lentils on a parchment-lined tray. Drizzle everything with oil, salt and pepper, and the balsamic vinegar over the Brussels sprouts and beetroot.
Bake for 25-30 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.
Mix oil, lemon juice, maple or agave syrup, and some salt.
Serve topped with pomegranate seeds, parsley, and the dressing.
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For meal prep, store everything in glass containers and add the pomegranate seeds, parsley, and dressing just before eating. The vegetables stay fresh for 3-4 days.
Can I use canned lentils?
Yes, you can use canned lentils. Just make sure to drain and rinse them before use.
How long can I store the prepared bowls?
The prepared bowls can be stored for 3-4 days in the refrigerator.
Can I substitute the maple syrup?
Yes, you can use agave syrup as a substitute for maple syrup.
What is the calorie content per serving?
Each portion contains about 500 kcal and 16 g of protein.
Can I add other vegetables?
Feel free to add other vegetables like carrots or sweet potatoes to the mix.
