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Lentil Nourish Bowl with Roasted Vegetables, Kale, and Miso Gravy Recipe

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4.1 from 9 reviews

A hearty and nutritious Lentil Nourish Bowl featuring tender green lentils, roasted Yukon gold potatoes, caramelized carrots and red onions, sautéed kale with garlic, and a flavorful miso gravy topped with crunchy pumpkin seeds. This balanced plant-based recipe combines roasted and stovetop cooking methods to create a wholesome, comforting meal perfect for lunch or dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Lentils and Vegetables

  • 1 cup uncooked green lentils
  • 3 medium Yukon gold potatoes, chopped into 1/2-inch chunks
  • 4 carrots, peeled and chopped
  • 1 red onion, peeled and chopped into slices
  • 6 cups finely chopped kale
  • 3 cloves garlic, crushed or grated

Oils and Seasonings

  • 1 1/4 tsp olive oil (divided)
  • Salt and pepper, to taste

Miso Gravy

  • 4 tbsp raw pumpkin seeds (pepitas)
  • 1 1/4 cup vegetable broth
  • 2 tbsp brown rice flour
  • 2 tbsp white miso paste
  • 2 tbsp nutritional yeast
  • 2 tbsp tamari or soy sauce
  • 1 tbsp cornstarch

Instructions

  1. Preheat oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the potatoes, carrots, and onions.
  2. Cook lentils: Rinse the green lentils and combine them with 2 cups of water in a medium pot. Bring to a boil, then cover and reduce heat to a gentle simmer. Cook for 17-20 minutes until the lentils are tender but not mushy. Drain any excess water and set aside.
  3. Roast potatoes: Toss the chopped Yukon gold potatoes with 1/2 teaspoon of olive oil, salt, and pepper. Spread them evenly on a large baking sheet. Roast in the preheated oven for 30-35 minutes, or until the potatoes are tender, puffy, and browned, turning once halfway through for even roasting.
  4. Roast carrots and onions: On a separate baking sheet, toss the chopped carrots and red onion slices with 1/2 teaspoon olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, until tender and caramelized.
  5. Make miso gravy: In a small pot on the stovetop, combine the vegetable broth, brown rice flour, white miso paste, nutritional yeast, tamari (or soy sauce), and cornstarch. Whisk frequently over medium heat and cook for 6-7 minutes until the gravy thickens and becomes smooth. Remove from heat and keep warm.
  6. Cook kale: Heat the remaining 1/4 teaspoon olive oil in a large skillet over medium heat. Add the crushed garlic and cook for 2-3 minutes until fragrant. Add the chopped kale and 1 tablespoon of water, cover the skillet, and cook for 2-3 minutes until the kale is dark green and tender.
  7. Assemble bowls: Divide the cooked lentils, roasted potatoes, roasted carrots and onions, and sautéed kale evenly between four bowls. Sprinkle 1 tablespoon of raw pumpkin seeds over each bowl and drizzle with your desired amount of miso gravy. Serve warm and enjoy this nourishing plant-based bowl.

Notes

  • You can substitute other types of lentils, but cooking times may vary.
  • For added protein, consider topping the bowls with a soft-boiled egg if not vegan.
  • Adjust the consistency of the miso gravy by adding more broth if it becomes too thick.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
  • For a gluten-free version, be sure to use tamari instead of regular soy sauce and verify that miso paste is gluten-free.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Vegetarian/Plant-based
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/lentil-nourish-bowl-with-roasted-vegetables-kale-and-miso-gravy-recipe/