Here is a really simple lunch or dinner that is yummy, filling and really nutritious.  The dukkha, cumin and fennel goes well with the earthy flavours of the root vegetables.

Lentils are the little power house packages of energy, protein, fibre, minerals and vitamins and are really important when eating a predominantly plant based diet.

3 carrots, peeled and chopped into thick strips

4 parsnips, peeled and chopped into thick strips

2 small beetroot, peeled and chopped into wedges

1 red onion, chopped into wedges

1 tbsp olive oil

1 red capsicum, roasted and sliced into strips

2 tsp spicy dukkah

1 tsp cumin seeds

1 tsp fennel seeds

1 can lentils, drained and rinsed

1 cup cooked quinoa and/or brown rice

2 cups rocket leaves

1 portion of cashew cheese

¼ cup toasted pine nuts.

 

Preheat oven to 180°C and line a large baking tray.

Place carrots, parsnips, beetroot and onions in a large bowl and mix with oil and dukkha, cumin and fennel seeds.

Roast vegetables for 30 minutes until tender.

Meanwhile, cook quinoa and rice according to packet instructions and set aside.

Once vegetables are cooked, warm lentils gently in a pan and combine with roast vegetables, capsicum strips, quinoa and rice,

To serve, place rocket on a serving plate and top with roast vegetable mixture and cashew cheese.

Sprinkle with pine nuts to serve.

 

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