Since I work from home, it’s super easy for me to get into a rut of snacking on processed food throughout the day in place of preparing a lunch using fresh vegetables, pantry-friendly, and whole-food ingredients. Although I love creating recipes here and planning out dinners, lunch is almost always an afterthought. Power Plates, Gena Hamshaw‘s newest cookbook, has and is going to change my daytime eating habits!
Gena’s Masala Lentil Salad with Cumin Roasted Carrots is perfection. Packed with protein-rich lentils, vibrantly scented garam masala and balanced out with apple cider vinegar, this bowl has it all: fresh arugula, and lightly roasted carrots kissed with cumin and fresh mint.
Packed with 100 nutritionally balanced, one-dish vegan meals, Power Plates is a practical way to incorporate fresh, non-fussy food into your diet. As a certified nutritionist, Gena has done all of the work needed to ensure that each recipe is not only delicious, but also balanced with quality protein, fat and carbs. With all of these things covered, my cravings and mid-day hangriness have been banished, allowing me to focus on work and getting other things done.
To learn more about Gena, check out my Why I Cook interview with her from last year! I love Gena’s warm and inviting spirit, and that tone is reflected in each recipe and headnote throughout the cookbook. Power Plates is not a diet book—it’s a guide to help you feel nourished, with plenty of opportunities to adapt to your tastes and bring simplicity and ease to healthful eating.
Power Plates is also adorned with gorgeous photography by Ashley McLaughlin of Edible Perspective. Keep scrolling below to see some other dishes that Power Plates has to offer!
I’m also thrilled to share Gena’s Masala Lentil Salad with Cumin Roasted Carrots and offer a giveaway the cookbook to one lucky reader! Update: Congrats to Shira, the winner of this giveaway!
To enter, just leave a comment below that describes your favorite one-dish, plant-based lunch or dinner. On February 16, I’ll choose a winner at random. Shipping is restricted to the US only.
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Masala Lentil Salad with Cumin Roasted Carrots
- Total Time: 1 hour 5 minutes
- Yield: 4-5 servings
- Diet: Vegan
Description
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
When I first whisked together the dressing for this recipe, I worried that the garam masala would overwhelm the salad, but it doesn’t; instead, the sweet notes of the Indian spice blend are perfectly balanced by the garlic, ginger, and a bright splash of apple cider vinegar. I add a generous handful of mint to the dish to contrast with the earthiness of the lentils and roasted carrots. The pomegranate molasses isn’t necessary if you don’t have it on hand, but if you do, it’s a wonderful way to add a sweet-and-sour finish to the dish.
Ingredients
SALAD
- 1 1/2 pounds (680 g) carrots, peeled and sliced into 1⁄2-inch (1.3-cm) rounds
- 2 tablespoons neutral vegetable oil
- 1 tablespoon maple syrup
- 1 1/2 teaspoons ground cumin
- Coarse salt and freshly ground black pepper
- 1 cup (200 g) dried beluga or French green lentils, or 2 (15-oz, or 425-g) cans lentils, drained and rinsed
- 1⁄2 red onion, finely chopped
- 2 cups (60 g) firmly packed baby arugula, mizuna, or baby kale
- 1⁄3 cup (13 g) chopped fresh mint leaves
DRESSING
- 3 tablespoons olive oil
- 1 clove garlic, pressed or finely grated
- 1 teaspoon minced or finely grated ginger
- 1 teaspoon garam masala
- 2 tablespoons apple cider vinegar
- 1⁄2 teaspoon salt
- Freshly ground black pepper
OPTIONAL TOPPINGS
- Pomegranate molasses; toasted pumpkin seeds, sunflower seeds, or pine nuts
Instructions
To make the salad
- Preheatthe oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated.
- Transfer to the lined baking sheet, spreading them in a single layer (you may need a second baking sheet).
- Season generously with coarse salt and pepper. Bake for about 40 minutes, until the carrots are fork-tender and browning.
- Meanwhile, cook the lentils. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
- Put the carrots and lentils in a large bowl and let cool for 10 minutes. Add the onion, arugula, and mint.
- To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
- Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired.
- Drizzle with about 1 tablespoon pomegranate molasses, and offer the toasted seeds on the side.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baked
- Cuisine: Indian
Page 69: This Sweet Potato Salad is packed with protein-rich marinated tempeh and roasted sweet potatoes, peppery fresh arugula and finished with a maple mustard dressing.
Page 226: These Moroccan Sweet Potatoes are seasoned with garlic, ginger, cinnamon, paprika, harissa and pomegranate molasses. Tomatoes, lentils, spinach and a lemon tahini dressing give it wonderful dimension of flavor and texture.
Page 28: In a breakfast rut? Too busy to make breakfast? This Apple Ginger Muesli has got you covered. Rolled oats are smothered in non-dairy yogurt and rich+fresh components like apple, ginger, hemp seeds and almonds overnight to create a perfectly quick and delicious, no-fuss breakfast the next day.
Lauren says
My favorite one pot dinner is Mexican quinoa! There are black beans, tomatoes, peppers and onions cooked together with some spices. Topped off with avocado, cilantro and lime juice, it’s one of my family’s favorites! Thanks for this opportunity!!
Edward Enners says
My favorite dish is vegan stew and biscuits!
debbie says
My favorite dish is a bowl of fresh bean and veggie soup,
Jennifer S. says
My husband and I are crazy about a one-pot tofu curry we make with coconut milk, tandoori curry paste, tomato paste, lemongrass and ginger. Super delish!
Mollj says
I love making one- dish Ethiopian miser wot. It takes awhile too cook the lentils, but it all cooks up in one pot (I use a cast-iron dutch oven). I serve it on injera that I pick up at my local Ethiopian market – very tasty and healthy!
Becky says
My whole family (i have four kids and one is super picky) loves the Pad Thai from Isa Does It!
Michele says
Creamy broccoli dal….the bomb digity! Yummo! And your recipes right here look delightful and delicious! I can’t wait to win this cookbook! Thank you in advance! Have a sunny and green kind of day!
Aimee Douglass says
I love bowls! Any kind of bowls!
Amey Mathews says
Yeah, this is my kind of food. Lately I’ve been eating more and more like this. My favorite lunch is a bunch of veggies – some steamed and some roasted, with some pan fried tofu and some sort of yummy sauce tying it all together.
Stephanie Dreyer says
Vegan bowls all the way – even better if I can create one using leftovers in the fridge!
Alex Vasquez says
I love making teriyaki bowls with gardeins beefless tips and broccoli cooked in the sauce on top of brown rice, topped with fresh shredded carrots and green onions.
Heather Fischbach says
A bowl of panfried tofu, roasted zucchini, carrots, and grape tomatoes; leftover hashbrowns; fresh spinach; seasoned with crushed red pepper and salt.
Jean says
Yum! More bowls! Lentil Tomato soup…Harira from the Silk Road vegetarian cookbook…one of my favorites.
I think it is much easier and healthier to make a bowl rather than trying to make foods gluten free and much less expensive than buying and mixing flours to get some kind of dough or bread made of starches. Whole Foods and fewer grains! Here’s to healthier food choices! Thanks for these recipe!
Jesssica says
Thank you for the chance! My favorite dish lately is marinating tofu and roasting it, along with roasting cauliflower, carrots, sweet potato and whatever else I have on hand, with a dressing of miso, tahini and garlic! It’s pretty easy and yum!
Lauren Anderson says
Curried lentils or a buddha bowl is great in the winter!
Michelle Ortiz says
A bowl of black beans, brown rice, shredded cabbage, cilantro, diced tomato and salsa. Maybe a little guacamole. My favorite and easy dinner!
Nancy S says
Our “oh, no, it’s supper time” meal is a quick brown rice bowl. If I don’t already have some rice cooked (which I usually do) I’ll put some into the rice cooker and start searching the fridge for veggies that need to be eaten. Our favorites are onion, sweet pepper, tomato and avocado. Top the cooked rice with canned bean of choice and then pile on the veggies with a bit of salsa!
Karen D says
I have to say butternut squash and black bean bburritos
Shira Isenberg says
My fave one-dish dinner is soup! Something with beans or lentils, a leafy green and sweet potatoes!
Katherine Cimperman says
I make an excellent sietan reuben! I make my own vegan thousand island-with sweet potato fries ?
I love learning new ways to make delicious plant based meals
Cee says
My favorite one-dish dinner is kimchi soup with lots of carrots, green onions, kimchi, tofu, and (vegan) ramen.
Jeannie says
Roasted vegetables mixed with fresh baby arugula.
Joanna Sooper says
Roasted veggies tossed with an spicy almond butter sauce, over greens.
jacquie says
salad with oven roasted veggies and some beans
Janie says
Thank you for a chance to win — I’m a fan of Gena’s recipes and yours too! My favorite quick one-dish meal is shallots sautéed with a handful of cashew pieces until they get a little color, then Madras curry powder to taste, roasted in the hot pan, then cooked quinoa, warmed through and served over greens. I’m seeing a lot of great ideas in the other comments…will have to scroll through and jot some things down.
Aimee B. says
My favorite is probably butter tofu that I make in the slow cooker. My family loves it and I make once a week.
Becky says
A bowl that incorporates protien of quinoa, broccoli and almonds with a maple sugar, mustard vinagaret makes me smile with a belly full of nutrition.
Doreen Ciesielski says
Salsa and avacado tossed with any kind of got pasta, so easy so good! ?
Jessica Godinez says
I love a bowl of bulgur, cucumbers, cherry tomatoes, red cabbage slaw, sauteed balsamic mushrooms topped with hummus for a Mediterranean dinner!
Leanne Woodward says
We make “Slurpy Noodles” – soba noodles with a miso broth, topped with roasted and fresh veggies and some beans or tofu for protein. The kids love them!
Shauna Zingg says
I make a lentil and wild rice soup in the winter that’s easy, delish and filling. These recipes look great and I especially LOVE that the author is a nutritionist, so I can count on her meals to be nutritional.
Ashley Mauceri says
I love “bowls” because there are endless options! No matter what grain/veggie/protein option I choose, I always have to have a little sriracha on top. 🙂 Thanks for the giveaway!
Sheri says
Vegan Cauliflower Larb… roasted cauliflower with lime, lemongrass, jalapenos, cilantro, xvo, sea salt… delicious and VIBRANT (that is my one word describing favorite dish!)
Debbie Swanson says
My fave one pot meal is a chickpea salad. Loaded with celery, carrots, bell peppers, parsley and a big of mayo and Dijon. Topped with sunflower seeds, it is our “go to” for lunch. We need some new ideas and this looks healthy and good!
Laura C. says
Even with a foot of snow on the ground right now, I’m thinking summer-quinoa, chickpeas, various raw veggies tossed with olive oil, lemon juice, garlic, fresh herbs, whatever’s in the fridge. Eaten at room temp or cold, sitting on my sunny patio listening to a cubs game. Heaven!
Lakshmi Hackett says
My favorite one-pot dinner is my husband’s veganized version of Rick Bayless’s Poblano Corn Chowder.
Marie says
My favorite one pot dish is an Japanese inspired soup with tofu, soba noodles, bok choy and whatever veggies I have on hand.
Rich Lott says
Spinach with roasted Yukon gold potatoes, green beans, and beets topped with pecans, quick pickled red onions and a mustard vinaigrette. Sometimes I add quinoa. Great for a winter meal!
Mary Syrenne says
Soup. All the vegan soups! Perfect one pot meal year round.
Kat says
Those dishes look so amazing! ?
My favorite one-dish has been always a noodle bowl with spicy sauce such as kimchi sauce, gochujang sauce or sriracha mixed with cashew or tofu cream. I’ve never got tired of it.
JoDee Brandon says
Potato leek soup
Barbara says
Wild rice soup! I changed a friend’s recipe to be vegan and even my husband loves it, and he’s not vegan☺
Thia says
ooh..this cookbook DOES look like it can help with keeping lunch interesting!
My FAVORITE ONE-DISH, PLANT-BASED LUNCH OR DINNER is a “Dagwood” sandwich or giant wrap for lunch.
I use either sprouted grain bread or an organic whole wheat wrap. I start by spreading some Dijon mustard, then roasted red pepper hummus. Next I add minced red onion, maybe some minced celery…sometimes grated carrot. Then comes the parsley, which I chop finely. I’ll add a few slices of seitan “deli meat” here, if I have any, for even more protein. Next is sliced avocado, with salt, pepper, and garlic powder. Then sliced cucumber, and sliced bell pepper. I top that with finely chopped salad greens (whatever blend I have at the time). And finally, I top it all off with sauerkraut or minced pepperoncini peppers.
I have to squish it continuously in order to eat it, but it’s worth the effort because it fills me up and sustains me throughout the afternoon until dinner.
Ginger Henderson says
I love making an avocado-tahini Kale salad in one bowl!!
Sue M says
I love a kale/mixed green bowl topped with roasted butternut squash, Brussel sprouts, red onion, pepitas, and cranberries Massage the kale with ripe avocado and you will think you’ve died and gone to heaven! So delicious and it adds a new level of flavor.
Kim says
I love “it doesn’t taste like chicken’s” best ever chili! All of my non vegan coworkers love it too!
Kristin says
These recipes look delicious!
Joseph Brownell says
Lentil soup is my family’s favorite one-pot meal. Loaded with veggies, it is perfect for lunch or dinner! This cookbook looks like a perfect addition to our weeknight recipe Arsenal!
Eve-Marie says
Brown rice, cumin black beans, fried plantains, and guacamole!
Carrie Smith says
I love making pizza with garlic spread, sautéed veggies, and balsamic drizzle on top! Thank you so much for the chance to win
judith says
Cook’s Illustrated vegan chili is a winner
Yael says
There are a million soups and stews with beans and veggies. All good!
Hollie Rapp says
My favorite dish is a spinach salad with tomatoes, red onions and plenty of black beans!
Alex Burlingame says
My favorite one pot meal is a vegan chili my partner and I have worked hard to perfect. We have a fantastic spice blend that incorporates some unexpected (to me) spices like cinnamon and cocoa powder. It’s delicious though. Winning this cookbook would help us expand our growing repotoire of healthy, nutritious food.
Kelsey G says
My favorite simple meal is sweet potatoes, chickpeas, and broccoli
Carla says
My favorite one pot meal is vegan Chili – I have several recipes I rotate.
Annette says
My favorite one dish meal is roasted balsamic veggies +sweet potato cubes + chickpeas. (The one dish is a sheet pan!)
Val Arnade says
Kale and quinoa with lemon, pine nuts, and vegan cheese
Anne Faraher says
My favorite one pot, plant based meal is French lentil soup with lots of carrots
charj says
My favorite one dish meal is the Seitan Ossobuco Bowl from Zsu Dever’s Vegan Bowls.
Gloria says
I love rice and bean bowls they can be made Italian, Tex-Mex, etc to vary up the flavors.
Rosey says
My favorite one pot dish is a sweet potato and bean chili. It’s been a staple in our house for years. This cookbook looks like it would have some great recipes for us as we continue to try to eat healthier!