Making Saffron Basmati Rice

• Pour 1/4 cup of vegetable broth into a small microwave. Heat for 30-60 seconds until steamy, but not boiling. Remove from microwave. Add large pinch of saffron threads and set aside for 15 minutes.
• In a small pot, bring 1 1/4 cup of vegetable broth to a boil on medium heat.
• Rinse 1 cup of basmati rice several times until the water runs clear.
• To a medium pot, melt 1-2 tablespoons of butter, then add rice and stir frequently. Let it cook, but not brown.
• Add the saffron broth mixture to the boiling broth. Then pour all the broth over the rice. Stir. Let it cook for about 20 minutes, until tender. Then flake with a fork. Set aside to cool, then refrigerate until ready to serve.

Making Black Lentils

• Examine and rinse lentils in cool water. Add 1 cup of lentils to medium pot with 3 cups of water. Simmer for 25-30 minutes until tender. Add salt and pepper to taste. Drain excess water and set aside to cool, then refrigerate until ready to serve.

Preheat Oven 400F

Prep Veggies

• Rinse, peel, and dice potatoes. In a small mixing bowl, add the diced potatoes, a tablespoon of oil, cumin, and smoked paprika. Stir or toss to coat.
• Place a sheet of parchment or cooking spray over the baking sheet. Spread the potatoes over it.
• Remove husk from corn and rinse. In the same bowl, coat corn with a tablespoon of oil, cumin, and smoked paprika. Place corn cobs on the potato baking sheet.
• Rinse and chop the cauliflower, carrots, and brussels. In a separate mixing bowl, add the veggies, tablespoon of oil, salt, and black pepper. Stir or toss to coat.
• Place another sheet of parchment on a second baking pan if you have one. Spread the veggies out over it. Try to space them out to improve results.

Roast Veggies

• Place both baking pans in the oven for 20-30 minutes, flipping at about 10-12 minutes. When veggies are starting to brown and are tender pull them out, or let them stay in for another couple of minutes to further char. You're call.

Make Cucumber Salad

• Dice tomato and cucumber. Chop parsley. Juice lemon. Toss all in mixing bowl with salt and mix to combine. Refrigerate until ready to serve.

Assemble Roasted Veggie Bowl

• Add 2 cups of baby spinach to a bowl or plate.
• Add a 1/4 cup each of rice and lentils.
• Add a tablespoon each of tzatziki, red pepper hummus, and crazy feta.
• Add 1/2 cup each of sweet potatoes, and roasted veggies (cauliflower, carrots, and Brussel sprouts)
• Add 1/4 cup each of fire roasted corn and tomato + cucumber.
• Top off with garlic dressing and Greek vinaigrette or your favorite dressing.
• Add a side of pita

You've just created an incredible excuse for a salad! Enjoy