If I said we were having roasted vegetables and lentils for dinner, most people might roll their eyes. Why are lentils not as cool as french fries?! These roasted vegetable and lentil stacks will change their reputation by association. (Speaking of reputation, what are your thoughts on the new Taylor Swift album? As always, I didn’t love some of the songs at first, but they are g r o w i n g on me!)
Back to vegetable stacks!
So, sitting pretty atop a bed of lentils are layers of roasted acorn squash, cauliflower “steaks” (see how we have to involve meat to get the cool factor?!), sweet potatoes and apples.
You can start this recipe from scratch, or you can take a short-cut by layering up whatever veggies you might bake on your Sunday prep day. Portobellos would be a lovely addition along with eggplant, zucchini, or butternut squash.
I used olive oil, lemon, fresh rosemary, salt and pepper to season the vegetables (and roots…) before roasting. It looks like a lot, but it’s just one hot oven and a few sheet pans.
Cook the lentils per the package instructions, until tender.
And make your maple dressing!
Spoon a few lentils on a plate and flatten them with the back of a spoon to make a flat surface. Then begin to stack the veggies, those with the largest diameter on the bottom.
Then, drizzle your prepared dressing over the stack.
And garnish with nuts! I chose honey roasted sliced almonds from Trader Joe’s.
There you have it – a lovely all-in-one fancy side dish or a simple healthy lunch!
Roasted Vegetable Stacks
- 1 medium sweet potato
- 1 small acorn squash
- 1 small head of cauliflower trimmed
- 1 honeycrisp apple
- 2 sprigs of rosemary minced
- Juice of 1 lemon
- 3 tbsp olive oil
- 1/2 cup dried lentils
- Salt + pepper
- 2-3 tbsp sliced almonds
For the dressing
- 1/4 cup apple cider vinegar
- 1 tsp Dijon mustard
- 1.5 tbsp maple syrup
- 1/3 cup olive oil
- Salt to taste
- Pepper to taste
- Preheat the oven to 375 degrees.
- Line two medium baking sheets with parchment and one extra, smaller baking sheet. Set aside.
- Combine the minced rosemary, salt, pepper, lemon juice and oil in a bowl.
- Slice the acorn squash and sweet potato about an inch thick across. Try to cut them so that you get a large cross section for stacking. After trimming the cauliflower, cut into cross sections to form steaks. Finally, thinly slice the apple.
- Lay the slices on the baking sheets. Brush both sides with the rosemary oil mixture, and place baking sheet into the oven. The thicker vegetables should take about 40-45 minutes (or until tender with a fork) to brown up and soften, and the thinner vegetables and apples 10-15 minutes.
- While the vegetables are roasting, cook the lentils according to the package, simmering about 25-30 minutes. Season lentils with salt and stir in a small amount of olive oil to keep them separated.
- For the dressing, combine ingredients in a jar and mix until combined.
- To serve, divide the warm lentils among plates, pressing down on them with the back of a spoon to make a flat surface. Stack the roasted vegetables on top of the flattened lentils from widest to narrowest and thinnest.
- Drizzle the stacks with maple vinaigrette. Garnish with the nuts. Serve warm.