This earthy bowl of lentils bursting with flavours is topped with roasted veggies for an easy weeknight dinner.
Preheat the oven to 400°F.
Cut leaves and stems off beet(s). Peel beet(s) and cut into 1 inch cubes. In a mixing bowl, mix beet(s) with 1 tbsp olive oil, and a dash of salt and pepper to taste. Add beet(s) to a large baking sheet, filling 1/3 of the sheet.
Peel carrot(s) and cut into 1/2 inch pieces. Using the same mixing bowl, mix carrot(s) with 1 tbsp olive oil, and a dash of salt and pepper to taste. Add carrot(s) to the same baking sheet, filling another 1/3 of the sheet.
Remove the cauliflower leaves and cut into 1 inch florets. Using the same mixing bowl, mix cauliflower with 1 tbsp olive oil, and a dash of salt and pepper to taste. Add cauliflower to the same baking sheet, filling the final 1/3 of the sheet.
Bake the vegetables for 30 minutes or until soft enough to pierce easily through with a fork. Set aside.
Rinse the lentils with water. Drain and spread lentils evenly across a baking sheet with edges and add 2 cups water and Vegano Lentil Seasoning. Cover with aluminum foil and bake for 25 minutes or until lentils are roasted. Set aside.
Peel and mince garlic clove. Add a drizzle of olive oil to a large saucepan and heat on high until the oil is sizzling. Add garlic to the pan and cook for 30 seconds, constantly stirring around garlic. Coarsely chop kale leaves and add to the pan (be careful as hot oil may splatter). Cook for 1 minute. Add 2 tbsps of water and cook until kale is soft. Chef's tip: Add a squeeze of lemon juice to kale while cooking for a zesty flavour.
To assemble your meal, begin with sautéed kale. Place lentils, then roasted vegetables over the kale. Drizzle Vegano Pesto and Vegano Beet Miso dressing on top.