Balsamic Beetroot, Sausage & Lentil Bowl
Preparation time
Cooking time
Total time
This Balsamic Beetroot, Sausage & Lentil Bowl is full of wonderful flavours, including fennel, orange and tahini. Not only that, but it's packed with wholesome ingredients and textures that will keep you satisfied. A great family meal!
Recipe type: Main, Salad
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 2-4
  • For the beetroot:
  • 4 beetroots (organic if possible, roughly 200g)
  • 2 tsp good olive oil
  • 3 tsp good balsamic vinegar
  • 1 tbsp sunflower seeds
  • 1 tsp coriander seeds
  • 1 tsp dried thyme
  • For the fennel:
  • 1 fennel bulb
  • 2 medium tomatoes
  • 1 red onion
  • 4-6 cloves of garlic
  • 2 tsp good olive oil
  • Juice of ½ an orange (organic or unwaxed)
  • 4 spinach pesto tofurkey sausages (or your favourite alternative)
  • For the dressing:
  • 3 tbsp tahini
  • Zest & juice of ½ an orange (organic or unwaxed)
  • 3 tbsp water
  • 1 tsp vinegar (apple cider, red or white wine)
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • For the bowl:
  • 1 tin puy lentils (400g / 240g drained weight)
  • 70g rocket
  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Peel the beetroots and cut each into 4 wedges. Combine in a tin with the olive oil, balsamic vinegar, sunflower seeds, coriander seeds and thyme and place on the top shelf of the oven.
  3. Zest the orange and put aside for now.
  4. Slice the fennel and cut the tomatoes each into 8 segments. Peel and cut the onion into wedges. Arrange all of these on a baking tray with the olive oil and juice of half of the orange. Place on the middle shelf of the oven.
  5. After 15 minutes, turn the oven down to 180°C / 350°F / Gas Mark 4. Stir the beetroot mixture and return to the top shelf. Stir the fennel mixture and add the cloves of garlic, root ends sliced off (but skin intact). Return to the middle shelf.
  6. Cook for another 15 minutes.
  7. In the meantime, prepare the dressing by combining all the ingredients and adding the zest you put aside earlier.
  8. Rinse and drain the lentils and add these to a large bowl with the rocket.
  9. Slice the sausages.
  10. Remove the fennel tray from the oven and squeeze the garlic cloves from their skins. Stir in the sausages and return for another 5 minutes, just to heat the sausages through.
  11. To serve, combine all of the components with the lentils and rocket.
If you're using sausages that require cooking (as opposed to being heated through), cook these separately, then slice and combine to serve.
Recipe by The Whole Ingredient at