- 1 cup uncooked green lentils (or 2 cups cooked)
- 3 medium-sized Yukon gold potatoes or 2 russet potatoes
- 4 large carrots or 5–6 smaller ones, peeled and chopped
- 1 large red onion or 2 small ones, peeled and chopped into slices
- 1/2 tsp olive or avocado oil for roasting the carrot and onion (see notes for oil-free)
- 1 large bunch of kale, de-stemmed and finely chopped, about 6 cups chopped
- 3 cloves garlic, minced
- miso gravy
- Preheat the oven to 425 degrees F.
- Cook the green lentils according to package instructions.
- Chop the potatoes into approximately 1/2 inch cubes. Line a baking tray with parchment paper or give it a quick spritz of non-stick cooking spray. Evenly spread the cubed potato on the pan and bake for 45 minutes until puffy and browned.
- Once the potatoes are in the oven, peel and chop the carrot and onion and place on a second baking tray. Toss with 1/2 tsp olive or avocado oil and a pinch of salt and pepper. Bake for 25-30 minutes until tender and starting to brown (they can go in the oven at the same time as the potatoes).
- Wash, de-stem and finely chop the kale. Add to a skillet with the minced garlic. The kale should be wet from washing, that will be enough to cook it in. No need to add oil to the pan. Cook for 4-5 minutes until bright green and softened but not overcooked.
- Make the miso gravy following this recipe. For an alternative dressing, try this easy tahini sauce.
- Once everything is done cooking, distribute between 4 bowls or containers, top with miso gravy and enjoy.
For oil-free roasted vegetables, toss the onion and carrot with 2 tsp soy sauce or gluten-free tamari instead of oil and sea salt. You can still add some pepper if you like.
Keywords: healthy, easy, whole food, plant-based, wfpb