Barbecue Lentils with Roasted Root Vegetables over Cauliflower “Rice”

A hearty meal comprised of sweet barbecue lentils, roasted root vegetables, and cauliflower “rice.” This dish is packed full of protein and veggies.

For the root vegetables:
olive oil cooking spray
1 large Yukon gold potato, chopped
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
1 1/2 TB extra virgin olive oil
1/4 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder

For the barbecue lentils:
1 cup green lentils
2 1/2 cups vegetable broth, for cooking
water, for cooking
1/4 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup vegetable broth
1 TB apple cider vinegar
1 TB yellow mustard
1/2 TB vegan Worcestershire sauce
1/2 TB chili powder
1/4 tsp cinnamon
pinch of fine sea salt
1/2 TB your favorite barbecue seasoning
1/2 cup barbecue sauce

For the cauliflower “rice:”
1 large head of cauliflower

View the full recipe at Clean Eating Veggie Girl →