Roasted Broccoli And Sweet Potato Lentil Bowls
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Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Place the sweet potato, broccoli, onion, garlic, 2 teaspoons olive oil, sumac, cumin, salt, and hot pepper onto the baking sheet. Mix to coat the vegetables in the spices.
Roasted for 25-30 minutes, or until golden brown.
Carefully remove the garlic cloves from the sheet and peel them. Mash the garlic with a fork, then whisk together with the 3 tablespoons olive oil, lemon juice, maple syrup, salt, and pepper.
Split the cooked lentils and roasted vegetables between two bowls. Top with the vinaigrette, nuts, and pomegranate seeds, and serve immediately.