Roasted Beet & Spicy Lentil Bowl With Creamy Turmeric Dressing
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A hearty vegetarian bowl featuring roasted beets, spicy lentils, and millet, topped with a creamy turmeric dressing. Inspired by Indian flavors, this dish is perfect for meal prep.
Ingredients
- 2 medium beets peeled and quartered
- 14.8 ml avocado oil
- 1 clove garlic minced
- 1.23 ml sea salt
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml avocado oil
- 59.1 ml diced yellow onion diced
- 1 clove garlic minced
- 2.46 ml ground cumin
- 2.46 ml ground sweet paprika
- 2.46 ml chili powder
- 2.46 ml ground turmeric
- 2.46 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked lentils
- 59.1 ml water
- 237 ml cooked millet
- 1 medium avocado sliced
- 118 ml diced carrot diced
- 118 ml chopped fresh cilantro chopped
- 0.5 medium lemon halved
- 118 ml Creamy Turmeric Dressing
Nutrition (per serving, estimated)
Estimated based off 15 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 319 mg
- Iron: 8.2 mg
- Magnesium: 215 mg
- Phosphorus: 614 mg
- Potassium: 1778 mg
- Zinc: 4.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml avocado oil
- 1.23 ml sea salt
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml avocado oil
- 2.46 ml ground cumin
- 2.46 ml ground sweet paprika
- 2.46 ml chili powder
- 2.46 ml ground turmeric
- 2.46 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked lentils
- 59.1 ml water
- 237 ml cooked millet
- 118 ml Creamy Turmeric Dressing
Prepare
- 2 medium beets, peeled and quartered
- Mince 1 clove garlic
- Dice 59.1 ml diced yellow onion
- Mince 1 clove garlic
- Slice 1 medium avocado
- Dice 118 ml diced carrot
- Chop 118 ml chopped fresh cilantro
- Halve 0.5 medium lemon
Let's Cook
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Step 1.
Preheat the oven to 400°F. In a medium bowl, toss the peeled and quartered beets with 1 tablespoon avocado oil, minced garlic, and ¼ teaspoon sea salt. Wrap the beets in aluminum foil and place on a baking sheet. Roast for 30 to 45 minutes, until tender when pierced with a toothpick or fork. Remove from the oven and drizzle with 1 tablespoon lemon juice. Taste and adjust seasoning if desired.
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Step 2.
While the beets roast, prepare the lentils. In a medium pot over medium heat, warm 1 tablespoon avocado oil. Add the diced yellow onion and cook, stirring, for about 5 minutes until translucent. Add the minced garlic, cumin, paprika, chili powder, turmeric, salt, and pepper. Cook for 1 minute until fragrant. Add the cooked lentils and ¼ cup water, stir, cover, and simmer for 15 minutes, stirring frequently.
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Step 3.
Assemble each bowl with half of the roasted beets, spicy lentils, cooked millet, sliced avocado, diced carrot, and chopped cilantro. Garnish with a lemon wedge and drizzle with Creamy Turmeric Dressing.