It’s spring; time to turn up the ‘beets’! This roasted beet and lentil bowl with avocado cilantro sauce will undoubtedly get all of your taste buds dancing! So, turn on a song that gets you grooving and follow the simple steps below. 

This zesty bowl and addictive creamy avocado lime sauce will definitely leave you wishing you tripled the recipe. Luckily, this bowl can be stored in the fridge for a few days without a worry, no matter how much you make!

Beets are an amazing alkaline root vegetable. They help keep your blood pressure in check, improve athletic performance, fight inflammation, are great for digestive health, and I could go on forever about how good they are for you! 


The main stuff:

  • 1 cup dried lentils, rinsed
  • (page 227)
  • 4 medium-size beets
  • 1 bunch of asparagus, chopped into bite-size pieces
  • 1 large avocado, peeled and pitted

The zesty stuff:

  • 2 teaspoons of extra-virgin olive oil
  • 2 cups water, vegetable broth, or Vegan Protein Boneless Broth
  • ½ cup of fresh cilantro leaves
  • 1 garlic clove, peeled
  • 2 teaspoons of freshly squeezed lime juice
  • Sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt) and freshly ground black pepper
  • 2 tablespoons water or unsweetened coconut water


  1. Preheat the oven to 400°F
  2. Combine the lentils and water or broth in a pot over medium-high heat and cook until the water is absorbed and the lentils are tender, about 15 minutes.
  3. Wash and peel the beets. Place in a Dutch oven, or other lidded, oven-safe pot, and roast in the oven for 35 minutes, or until almost tender. 
  4. Brush the asparagus with the olive oil and add to the baking sheet with the beets for the last 10 minutes of cook time. Once cooled, chop the beets into bite-size cubes.
  5. In a blender, combine the avocado, cilantro, garlic, lime juice, and salt and pepper to taste and blend. Add the water slowly until you have a sauce consistency.
  6. Divide the lentils between two bowls, top with chopped asparagus and beets, and drizzle with the avocado sauce.
  7. Let the party begin! 

Nutrient Totals

Calories: 296 Protein: 15.5g Carbohydrate: 42g Dietary Fiber: 21g Saturated Fat: 1g 

Total Sugars: 8g Net Carbs: 21g Total Fat: 8g

To really turn up the beat on fighting inflammation The Acid-Kicking Black Seed Oil has THREE TIMES more anti-inflammatory properties than turmeric and any other Black Cumin Seed Oil out there! Even better, it gives you 1,000x more active antioxidants than Vitamin E, Echinacea, and Elderberry! Pop this with your bowl and you will be dancing in good health!  

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