Gluten-Free, Vegan, Serves 4
- 2 large carrots cubed
- 1 red onion finely sliced
- 2 medium sweet potatoes cubed
- 3 Tbsp olive oil
- 2 Tbsp pomegranate molasses
- 3/4 cup vegan feta cheese
- 2 1/2 cups cooked lentils
- 1 cup pecans toasted
- 6 cups arugula lettuce
Directions:
Preheat the oven to 400 degrees F. On a pretreated baking sheet with the non-stick option of choice (I use aluminum foil) place carrots, onion, and sweet potatoes. Toss in oil, salt, and pepper to taste and roast for 30-35 minutes or until fork tender. Remove from the oven and allow to cool for 5-10 minutes. In a bowl, combine the lettuce, roasted vegetables, lentils, and pecans. Toss and top with a drizzle of oil, molasses, and feta cheese.