Do I need to peel the beets before roasting them?

Yes, the recipe instructs to peel the beets and cut them into wedges before combining them with olive oil, balsamic vinegar, sunflower seeds, coriander seeds, and thyme for roasting.

What kind of vegan sausages should I use for this recipe?

You can use your favorite store-bought vegan sausages, or follow the recipe's suggestion to make homemade spicy Italian sausages for an added kick.

Can the orange-tahini dressing be prepared in advance?

Yes, you can prepare the dressing by combining tahini, orange zest and juice, water, vinegar, cayenne pepper, salt, and pepper ahead of time and store it separately in the refrigerator.

How should I store any leftover Roasted Beet, Sausage, and Lentil Bowls?

Store any leftovers in an airtight container in the refrigerator for 2-3 days. Note that the rocket may wilt slightly upon storage, so it's best enjoyed fresh.

Can I substitute other types of lentils for the canned puy lentils?

While canned puy lentils are convenient for assembly, you can use other cooked lentils. If using dried lentils, cook them according to package directions before adding to the bowl.

3.3K Views 11 years ago

Roasted Beet, Sausage, and Lentil Bowls
[Vegan]

LH By: Laura Hemmington

Author Bio

Delicious, yet simple whole foods recipes that will make you feel like a pro chef. Laura Hemmington writes... Read More

Order with Instacart Download Our App

A vibrant roasted beet, vegan sausage, and lentil bowl, garnished with fresh rocket and drizzled with creamy orange-tahini dressing, served in a white bowl.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Roasted Beet, Sausage, and Lentil Bowls [Vegan]

This unique veggie bowl is full of wonderful flavors including fennel, orange, and tahini. Not only that, it's packed with wholesome ingredients and textures that will keep you satisfied. A great family meal! It’s so simple to make, yet incredibly tasty and surprisingly exciting in its range of flavors –... Read More

Ingredients You Need for Roasted Beet, Sausage, and Lentil Bowls [Vegan]

Beets:

4 beets (organic if possible)
2 teaspoons good olive oil
3 teaspoons good balsamic vinegar
1 tablespoon sunflower seeds
1 teaspoon coriander seeds
1 teaspoon dried thyme

Fennel:

1 fennel bulb
2 medium tomatoes
1 red onion
4-6 cloves of garlic
2 teaspoons good olive oil
Juice of half an orange (organic or unwaxed)
4 vegan sausages

Dressing:

3 tablespoons tahini
Zest and juice of half an orange (organic or unwaxed)
3 tablespoons water
1 teaspoon vinegar (apple cider, red or white wine)
Pinch of cayenne pepper
Salt and pepper to taste

Assembly:

1 15-ounce can Puy lentils
1/4 cup arugula

Order with Instacart Download Our App

How to Prepare Roasted Beet, Sausage, and Lentil Bowls [Vegan]

Heat the oven to 400°F.
Peel the beets and cut each into four wedges. Combine in a tin with the olive oil, balsamic vinegar, sunflower seeds, coriander seeds and thyme and place on the top shelf of the oven.
Zest the orange and put aside for now.
Slice the fennel and cut the tomatoes each into eight segments. Peel and cut the onion into wedges. Arrange all of these on a baking tray with the olive oil and juice of half of the orange. Place on the middle shelf of the oven.
After 15 minutes, turn the oven down to 350°F. Stir the beetroot mixture and return to the top shelf. Stir the fennel mixture and add the cloves of garlic, root ends sliced off (but skin intact). Return to the middle shelf.
Cook for another 15 minutes.
In the meantime, prepare the dressing by combining all the ingredients and adding the zest you put aside earlier.
Rinse and drain the lentils and add these to a large bowl with the rocket.
Slice the sausages.
Remove the fennel tray from the oven and squeeze the garlic cloves from their skins. Stir in the sausages and return for another five minutes, just to heat the sausages through.
To serve, combine all of the components with the lentils and rocket.