1. Preheat your oven to 200°C. Peel and dice the carrot and sweet potato into 1-cm cubes.
2. Toss the diced vegetables with olive oil, minced garlic, and thyme to coat evenly.
3. Roast in the oven for 20 minutes until tender and caramelized.
4. Meanwhile, rinse the lentils and simmer them in boiling water for about 15 minutes until soft, then drain.
5. Lightly steam the peas and spinach until the spinach wilts while retaining its vibrant color.
6. Combine all ingredients in a bowl and mix gently to blend the flavors. Optional: Adjust seasoning with salt or other preferred spices.
7. Serve warm as a nutritious lunch.

Summary

This hearty bowl offers a balanced mix of textures and flavors, making it a nourishing and adult-friendly lunch option.

Storing Options

Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently on the stovetop or in a microwave.

Allergies

This recipe is free from common allergens; however, always check individual ingredients for personal sensitivities.

Potential Side Effects

The high fiber content may lead to mild digestive adjustments for those not used to fiber-rich meals.