Spicy Harissa Lentil Bowl with Roasted Root Veggies and Hemp Seed Crunch

Ingredients

• 1 cup green lentils, rinsed
• 2 tablespoons harissa paste
• 3 cups mixed root vegetables, peeled and diced (carrots, sweet potatoes, beets)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 cup quinoa, cooked
• 1 cup hemp seeds, toasted
• 1 cup baby spinach
• 1 unit lemon, juiced
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, toss the diced root vegetables with 1 tablespoon of olive oil, cumin, salt, and black pepper. Spread evenly on a baking sheet.
3. 03
   Roast the vegetables in the oven for 25-30 minutes, or until they are tender and slightly caramelized.
4. 04
   While the vegetables are roasting, cook the lentils in a saucepan with 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until tender. Drain any excess water.
5. 05
   Stir the harissa paste into the cooked lentils, setting them aside to absorb the flavors.
6. 06
   In a small skillet, toast the hemp seeds over medium heat for 2-3 minutes until golden and fragrant. Set aside.
7. 07
   In a large serving bowl, layer the cooked quinoa, harissa lentils, roasted root vegetables, and baby spinach.
8. 08
   Drizzle the remaining olive oil and lemon juice over the top, and sprinkle with toasted hemp seeds before serving.