Vegan Autumn Bowls with Root Vegetables, Apples & Lentils

Recipe development note: This original recipe was developed with AI assistance and editorial review. It has not yet been kitchen-tested. Preparation and cooking times are estimates; use the doneness checks below.

This autumn bowl makes room for the textures of the harvest: golden potatoes, sweet roasted roots, tender apple wedges and dark green kale. Cooked lentils turn the vegetables into a substantial meal, finished with a sharp mustard dressing.

Diet: Vegan. Servings: 4. Estimated preparation: 15 minutes. Estimated cooking: 35–45 minutes. Allow about 50–60 minutes in total.

Ingredients

• 600 g potatoes, scrubbed
• 300 g carrots, scrubbed
• 300 g parsnips, scrubbed or peeled if needed
• 1 large red onion
• 2 firm apples, cored and cut into thick wedges
• 150 g kale, tough stalks removed and leaves roughly torn
• 480 g cooked green or brown lentils, drained and rinsed; use the drained weight on the label
• 3 tbsp rapeseed oil, divided
• 1 tsp dried thyme
• Salt and black pepper, to taste

For the dressing

• 2 tbsp rapeseed oil
• 1½ tbsp apple cider vinegar
• 2 tsp vegan Dijon mustard
• 1 tsp maple syrup
• 1 tbsp water

Method

1. Heat the oven to 220°C conventional or 200°C fan. Prepare two large baking trays. Cut the potatoes, carrots and parsnips into pieces about 2 cm across, and cut the onion into wedges.
2. Toss the potatoes, carrots, parsnips and onion with 2 tbsp rapeseed oil, the thyme and a little salt and pepper. Spread across both trays in a single layer, leaving space between pieces.
3. Roast for 25 minutes, turning the vegetables and swapping the tray positions halfway through.
4. Add the apple wedges. Roast for another 10–15 minutes, until the vegetables are tender and golden. If the roots need longer, keep roasting and judge by tenderness rather than the clock.
5. Toss the kale with the remaining 1 tbsp oil. Add it for the final 5 minutes of roasting, watching closely so the thin leaves do not burn.
6. Meanwhile, put the cooked lentils in a saucepan with 3 tbsp water. Warm over medium-low heat, stirring, until hot throughout. Drain any excess water.
7. Whisk the dressing ingredients together. Taste and adjust the balance of mustard, vinegar and maple syrup if needed.
8. Divide the warm lentils between four bowls. Top with the roasted vegetables, apples and kale. Spoon over the mustard dressing and serve.

Cook with less waste

Leave scrubbed potato and carrot skins on. Firm apples work well here, including slightly marked fruit after damaged parts have been cut away. Keep the vegetables in a single layer: crowded trays tend to steam rather than brown.

Simple substitutions

Use cooked green or brown lentils that hold their shape; red lentils will give a different texture. Replace part of the carrot or parsnip with another roasting root vegetable, allowing extra cooking time if needed. Check the mustard label for vegan ingredients; this dressing uses maple syrup rather than honey.

Seasonal ingredients and sources

These dishes are planned for autumn in Sweden. ICA’s October calendar includes pumpkin, potatoes, carrots, parsnips, kale and apples. Local availability varies; check the origin when buying.

• ICA: Swedish produce in season
• Köket: Ingredients in season in October

The sources support the seasonal ingredient choices. The ingredient quantities and methods are original Earth Love recipe drafts, not recipes reproduced from those sites.