Step 1

Preheat the oven to 400F. Cut each Beet in half, then wrap both halves together in tin foil to create a “pocket.” Before you seal the foil, add in 1/2 tsp of Water to help steam the Beets. Place on one side of a greased or lined Baking Tray. Add the Sweet Potato coins to the other side of the tray, and sprinkle the minced Shallot over top. Bake the Sweet Potatoes for 35-40 minutes, then remove and bake the Beets for an additional 15-20 minutes, until tender.

Step 2

by combining all ingredients in a medium pot, stirring, and bringing the mixture to a boil. Cover, reduce the heat, and simmer the lentils until tender, about 20-25 minutes. Drain off any extra liquid.

Step 3

by adding 1/2 cup of water to a large saucepan over medium heat. Add the Kale to the pan once the water starts to steam, then sauté until it has reduced in size and is tender. Set aside.

Step 4

by adding some Lentils, Roasted Vegetables, and Kale to each bowl. Top with a generous serving of fresh Parsley, a dollop of Rosemary Garlic Cashew Cream, and a Lemon Wedge. Alternatively, you can toss all ingredients together with the Cashew Cream, and serve as a pre-mixed Warm Salad.