Herb-Roasted Harvest Bowls With Creamy Tahini Dressing | VegNews

Ingredients

• For the roasted vegetables:
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme leaves
• ½ teaspoon ground sage
• ¾ teaspoon salt 
• ¼ teaspoon black pepper
• 2 large parsnips, peeled, quartered, cored, and cut into 1½-inch pieces 
• 1 pound Brussels sprouts, halved 
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• For the lentils:
• 1 cup green lentils
• 5 cups water
• For the dressing:
• ¼ cup
• tahini
• 2 tablespoons apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• 3 to 4 tablespoons water
• ¼ cup shelled pumpkin seeds, for topping