Roasted Root Vegetable & Lentil Bowl

1. Prep and Roast the Vegetables

1. Preheat your oven to 200°C (180°C fan) / 400°F.
2. Spread the cubed sweet potatoes, parsnip batons, and red onion wedges evenly across a large baking sheet.
3. Drizzle over 2 tablespoons of oil, then season with the dried thyme, ground cumin, 3/4 teaspoon of salt, and freshly ground black pepper. Toss everything thoroughly to coat.
4. Roast in the oven for 25 to 30 minutes, tossing once halfway through, until the root vegetables are fork-tender and caramelized around the edges.

2. Warm and Season the Lentils

1. While the vegetables finish roasting, place a small saucepan over medium-low heat with the remaining 1 tablespoon of oil.
2. Add the rinsed and drained lentils along with the remaining 1/4 teaspoon of salt and a pinch of black pepper.
3. Heat gently for 3 to 4 minutes, stirring occasionally, until hot throughout.

3. Assemble and Serve

1. Divide the warm lentils between two shallow serving bowls to form a base.
2. Pile the roasted sweet potatoes, parsnips, and caramelized red onions over the lentils.
3. Scatter the crumbled goat cheese over the top so it slightly softens from the warmth of the vegetables, and serve immediately.