Roasted Vegetable Salad

A scrumptious salad filled with roasted veggies and lentils, topped with creamy avocado.

10m

Prep Time

15m

Cook Time

Servings

Ingredients

1 red bell pepper, sliced

1 eggplant, cubed

1 can of lentils, drained

1 ripe avocado, sliced

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

In a bowl, mix the sliced bell pepper and cubed eggplant with olive oil, cumin, garlic powder, salt and pepper.

Step 3

Place seasoned vegetables onto baking sheet and roast for 15 minutes.

Step 4

While vegetables are roasting, rinse and drain lentils.

Step 5

Once vegetables are done roasting, place them into a salad bowl, place lentils on top of vegetables, slice avocado and place it on top.

Step 6

Drizzle dressing of choice on top of salad and serve immediately.