Herb Roasted Autumn Harvest Bowls
[Vegan]

For the Roasted Vegetables:

1. Preheat oven to 425°F.
2. Combine oil, apple cider vinegar, garlic and onion powder, thyme, and sage in a small cup. Mix to combine.
3. Place all veggies onto a large sheet pan. Drizzle with the oil and vinegar mixture, and using your hands, toss to coat everything evenly. Sprinkle with salt and pepper.
4. Roast for 40-50 minutes, stopping to mix the veggies after about 25 minutes.

To Cook the Lentils:

1. While the veggies are in the oven, cook the lentils. Combine lentils and water in a medium-sized pot. Bring to a boil and reduce the heat to simmer.
2. Simmer lentils for 15-20 minutes until they are cooked but not mushy. Drain the remaining excess water and set it aside.

To Make the Dressing:

1. After simmering the lentils, combine tahini, apple cider vinegar, garlic powder, salt, and black pepper in a small bowl. Stir to combine. The tahini will get very thick.
2. Slowly add a little bit at a time, and stir in the water. The dressing will start to look creamy and thick. Add 3-4 tablespoons of water depending on how runny you'd like the dressing.

To Put the Bowls Together:

1. Into your bowl, add lentils and veggies. Sprinkle everything with shelled pumpkin seeds and a drizzle of the apple cider dressing. Enjoy!