Roasted Carrot, Lentil & Pistachio Bowl
Method
Roast the carrots: Preheat the oven to 220°C. Place the carrots on a baking tray and toss with half the olive oil, cumin, coriander, smoked paprika, salt and black pepper. Roast for 20–25 minutes, turning once, until tender and caramelized around the edges.
Prepare the lentils: While the carrots roast, warm the lentils in a skillet with the remaining olive oil. Cook for 3–4 minutes, then season with a little lemon zest, black pepper and salt.
Make the yogurt dressing: Mix the Greek yogurt with lemon juice, half of the fresh herbs and 1–2 teaspoons of water until smooth and creamy.
Build the bowls: Divide the quinoa and spinach between two wide bowls. Arrange the warm lentils and roasted carrots over the top.
Finish: Drizzle with the yogurt dressing and scatter with pistachios, parsley and mint. Serve warm or at room temperature.
Vegan option: Replace the Greek yogurt with 80 g unsweetened high-protein soy yogurt. For an additional protein boost, add 60 g shelled edamame per serving. Sweet roasted carrots, earthy lentils and crunchy pistachios come together in this colourful Mediterranean-inspired bowl. Quinoa and lentils provide plant-based protein and fibre, while fresh mint, lemon and creamy yogurt bring brightness and balance to every bite.
Nutrition Facts
Per serving
