1 cup Raw beetroot cubes
1 cup Parsnip cubes
1 cup Zucchini, cut into chunks
1 cup Carrots, cut into chunks
2 tbsp Olive Oil
Salt and pepper
1 cup Cooked brown lentils
2 tbsp Pumpkin seeds
2 tbsp Sunflower Seeds
1 tbsp Sesame Seeds
⅓ cup Fresh parsley, chopped
Juice of 1 lemon
1
Preheat the oven to 400 degrees Fahrenheit and line a baking tray with baking paper
2
Place the beetroot, parsnip, zucchini and carrots onto the baking tray and drizzle the olive oil, salt and pepper over the top and ensure the veggies are all coated
3
Bake the veggies in the preheated oven for about 30 minutes or until soft and beginning to turn golden
4
Transfer the cooked veggies into a large bowl and add the lentils, seeds, parsley and lemon, toss to combine
5
Serve warm
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories195
- % Daily Value *
- Total Fat 10.5g14%
- Total Carbohydrate 20g8%
- Protein 8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 cup Raw beetroot cubes
1 cup Parsnip cubes
1 cup Zucchini, cut into chunks
1 cup Carrots, cut into chunks
2 tbsp Olive Oil
Salt and pepper
1 cup Cooked brown lentils
2 tbsp Pumpkin seeds
2 tbsp Sunflower Seeds
1 tbsp Sesame Seeds
⅓ cup Fresh parsley, chopped
Juice of 1 lemon