Golden Sunshine Nourish Bowl

Ingredients

• 0.5 cup Brown or Green Lentils, rinsed
• 2 cup Low-sodium vegetable broth or water
• 0.5 tsp Ground Turmeric
• 0.25 tsp Ground Cumin
• 0.125 tsp Black pepper
• 1 clove Garlic, minced
• 1 medium Sweet potato, peeled and diced (1-inch cubes)
• 1 cup Broccoli florets
• 0.5 medium Red bell pepper, diced (1-inch cubes)
• 1 tbsp Olive oil
• 0.125 tsp Dried thyme
• 1 cup Cooked brown rice or quinoa
• 2 cup Mixed greens (e.g., spinach, arugula)
• 2 tbsp Tahini
• 2 tbsp Fresh lemon juice
• 1 tbsp Warm water
• 0.25 tsp Garlic powder
• 2 tbsp Fresh cilantro or parsley, chopped
• 1 tbsp Unsalted pumpkin seeds

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. Prepare the roasted vegetables: In a large bowl, combine the diced sweet potato, broccoli florets, and diced red bell pepper. Drizzle with olive oil, sprinkle with dried thyme and a generous pinch of black pepper. Toss well to coat. Spread the vegetables in a single layer on the prepared baking sheet.
3. Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, tossing halfway through. While vegetables roast, proceed with the next steps.
4. Prepare the turmeric-spiced lentils: In a medium saucepan, combine the rinsed lentils, low-sodium vegetable broth (or water), ground turmeric, ground cumin, a generous pinch of black pepper, and minced garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender. If using water, ensure there's enough liquid; add more if it dries out. Drain any excess liquid if necessary.
5. Make the lemon-tahini drizzle: In a small bowl, whisk together the tahini, fresh lemon juice, warm water, and garlic powder until smooth and creamy. Add more warm water, 1 teaspoon at a time, until the dressing reaches your desired pouring consistency. Season with a pinch of black pepper.
6. Assemble the bowls: Divide the cooked brown rice (or quinoa), mixed greens, turmeric-spiced lentils, and roasted vegetables evenly between two serving bowls.
7. Drizzle generously with the lemon-tahini dressing. Garnish with fresh cilantro or parsley and unsalted pumpkin seeds, if using. Serve warm and enjoy!

Nutrition (per serving)