Uploaded November 2025 | Updated September 2026, 2 weeks ago
One-Pan Bake Nourish Bowl👇🏼😍 Try this easy bowl with roasted crispy lentils, sweet potato, brussels sprouts and capsicum over a creamy parsley yogurt sauce.
Follow @tessbegg for more recipes 🌱
Serves 2
Parsley yogurt:
1 cup plain coconut or soy yogurt (greek style best)
1 small cucumber, finely diced
Pinch of salt
Juice from 1/2 lemon
1/2 tsp garlic powder
1/4 cup finely chopped parsley
Roast veg and lentils:
1 medium sweet potato, peeled and diced
10 brussels sprouts, halved
420g can brown lentils, drained, rinsed and pat dry to remove any water.
1 red capsicum/bell pepper, sliced into chunks
Drizzle of olive oil to coat it all
3 tsp paprika
1 tsp onion powder
2 tsp garlic powder
2 tsp dried parsley
Generous pinch of salt and black pepper
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.
Add the sweet potato, lentils, Brussels sprouts and capsicum to the baking pan (lined with parchment paper if it’s not non-stick). Drizzle with olive oil and sprinkle over the seasoning. Toss to coat. Bake for around 40 minutes, until lightly golden. I like to give it a toss around the 30 minute mark.
Whilst it’s baking, mix together the yogurt sauce ingredients in a bowl.
Add the yogurt to the base of the bowls and top with the roasted veg and lentils. Sprinkle with sesame seeds and extra parsley. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
One-Pan Bake Nourish Bowl👇🏼😍 Try this easy bowl with roasted crispy lentils, sweet potato, brussels sprouts and capsicum over a creamy parsley yogurt sauce.
Follow @tessbegg for more recipes 🌱
Serves 2
Parsley yogurt:
1 cup plain coconut or soy yogurt (greek style best)
1 small cucumber, finely diced
Pinch of salt
Juice from 1/2 lemon
1/2 tsp garlic powder
1/4 cup finely chopped parsley
Roast veg and lentils:
1 medium sweet potato, peeled and diced
10 brussels sprouts, halved
420g can brown lentils, drained, rinsed and pat dry to remove any water.
1 red capsicum/bell pepper, sliced into chunks
Drizzle of olive oil to coat it all
3 tsp paprika
1 tsp onion powder
2 tsp garlic powder
2 tsp dried parsley
Generous pinch of salt and black pepper
Preheat oven to 200°C/400°F. Mix the seasoning/spices in a bowl.
Add the sweet potato, lentils, Brussels sprouts and capsicum to the baking pan (lined with parchment paper if it’s not non-stick). Drizzle with olive oil and sprinkle over the seasoning. Toss to coat. Bake for around 40 minutes, until lightly golden. I like to give it a toss around the 30 minute mark.
Whilst it’s baking, mix together the yogurt sauce ingredients in a bowl.
Add the yogurt to the base of the bowls and top with the roasted veg and lentils. Sprinkle with sesame seeds and extra parsley. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
