Roasted carrot, beet, and lentil macro bowl paired with a delicious maple lemon tahini dressing. Packed with protein and veggies to keep you fueled.
Last night I deleted the TO DO list that I’ve compiled on my phone since 2011.
By accident.
Yeah, that happened.
I was messing around inside the Reminders app, swiping up and down and mentally grunting and groaning at some of the tasks that have literally been on there for…years.
And…instead of deleting a line item I realized with giddy gratification I’d accomplished, I went and deleted the whole darn list.
Oops.
My first feeling was panic, sheer ‘how am I going to survive and function as a real adult without my to do list’ panic, but before I could even verbalize the terror it quickly changed to something I recognized as relief. Relief!
What?!
I could probably call Apple to try to retrieve the list from cyberspace.
I’m sure all of my “organize the closet” and “call grandma” and “go to target ” are swimming out there in the web somewhere with someone else’s dirty laundry.
Luckily, this Roasted Beet Macro Bowl wasn’t on the list.
I’m not about to start ragging on to do lists, because I identify myself as a list person.
Lists and the act of listing keep me calm, productive, and focused.
The world instantly feels a little lighter and brighter after checking off a particularly hefty item.
But I think at some point my TO DO list became unproductive.
I used to list heavy long term goals, things like– ‘write every day’, ‘get certified to teach yoga’, or ‘figure out grad school’.
Things that take a lot longer than taking out the trash to accomplish.
Staring at those things every day made me want to do them a lot less.
It kind of took the joy out of them; the bliss I experienced when I first wrote them down to ‘remember to do’.
If I can’t remember half of them (and I can’t) then they probably weren’t as important as I thought.
So I feel totally liberated today without having forgotten my entire vision for the future.
Because I woke up today and that list wasn’t staring at me, reminding me of everything I haven’t done yet.
Because how about we remember everything that I have done.
Like this Roasted Beet Macro Bowl that I could honestly stare at all day long.
Add This Roasted Beet Macro Bowl to Your to Do List
This bowl might be the only thing you actually DO need on your to do list.
It’s the best combination of comfort and nutrition loaded with protein from quinoa, lentils, and walnuts.
Tender roast-y carrots and beets paired with toasted walnuts and lentils and topped with luscious oil free maple lemon tahini.
All the noms.
It’s one of those things you can devour and you feel so good about yourself that you think you might need a cookie.
Just me?
How to Enjoy This Roasted Beet Macro Bowl
This Roasted Beet Macro Bowl is perfect for a plant-packed winter lunch or dinner!
But then you just have more roasted veggies with tahini because let’s be honest.
I like the veggies and lentils to be served warm over the greens, but it’s delicious chilled as well.
I usually like to be oil-free, but when I roast particular veggies it’s just not the same without a little drizzle of avocado oil (my oil of choice!).
So this recipe isn’t entirely oil free, but you can always roast your veggies with a spritz of lemon juice instead to make it so.
If You Make This Roasted Beet Macro Bowl, Let Me Know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
If you want more power-packed macro bowl combinations, check out my Easy Mexican Macro Bowl, Garden Tempeh Macro Bowls, and Green Macro Bowl.
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XO Lauren
Roasted Beet Macro Bowl
- Total Time: 1 hour 5 mins
- Yield: 3 bowls
- Diet: Vegan
Description
Roasted carrot, beet, and lentil macro bowl paired with a delicious maple lemon tahini dressing. Packed with protein and veggies to keep you fueled.
Ingredients
Roasted Beet Macro Bowl
- 6 cups shredded kale
- 3 medium beets, peeled and diced
- 4 large carrots, quartered and slice in half lengthwise
- 1 tsp avocado oil
- pinch of Himalayan sea salt
- pinch of black pepper
- 1 1/2 cups cooked white quinoa
- 1 15-oz. can lentils, any color, drained and rinsed
- 1/3 cup walnuts
- 3 scallions, sliced thin
Lemon Tahini Dressing
- 1/4 cup tahini
- 2 TSBP lemon juice
- 1/4 cup filtered water (or more to reach desired consistency)
- 1 TBSP pure maple syrup
- Himalayan sea salt, to taste
- black pepper, to taste
Instructions
- Preheat the oven to 400°F and line a baking pan (or two, if needed) with parchment paper.
- Spread the diced carrots and beets on the pan, being careful to separate the beets from the carrots if you don’t want the colors to bleed. Drizzle the vegetables with avocado oil and season them with a pinch of Himalayan sea salt and black pepper. Transfer the pan(s) to the oven for 30-40 minutes, or until the carrots and beets are fork tender and slightly wrinkled.
- While the veggies are roasting, prepare the dressing by blending together ingredients tahini through black pepper, adding more water or lemon juice as needed to reach desired consistency. Refrigerate the dressing until it’s ready to use.
- Heat a skillet over medium low and add the walnuts to the skillet. Toast them for about 10 minutes, stirring often, or until they’re slightly browned and fragrant.
- To assemble, divide the quinoa and kale between bowls and top with the roasted carrots and beets, green onion, and toasted walnuts. Drizzle with maple lemon tahini and serve immediately.
- Store leftovers separately in an airtight container in the refrigerator for up to one week.
Notes
Recipe adapted from Tone It Up
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Macro Bowl, Salad, Power Bowl
- Method: Stovetop, Oven-Bake
- Cuisine: Vegan, Gluten-Free
Hey! I’be beeen trying to incorporate vegan recipies into my life, but this time I decided to also cook for my entire family. I wouldn’t say I followed the recipe exactly, but I used the majority of the ingredients. Instead of quinoa, I made some cilnatro lime rice and I decided to toast my lentils in order to have a crunchy factor. For the dressing, I combined balsamic vinegar, olive oil dijon mustard, honey salt and pepper I also used spinach as my lesdy greens instead .
Hi!
I’m so glad you enjoyed this! I love how you made it yours and also love how you’re incorporating more vegan recipes! Let me know what you try next!
XOXO Lauren
Hey, your recipe is missing instructions for the lentils. Is there anything special you do with them?
Hi Darius!
I usually just cook them according to package instructions, or, alternatively, rinse and drained them if using canned lentils. I hope this helps!
XOXO Lauren
I’m obsessed.
I skipped the walnuts and added some caramelized onions and mushrooms. It was heaven.
Hi Kat,
I’m so glad that you enjoyed this recipe! It’s a good one for fall and meal prep!
XOXO Lauren