Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone liner.

In a small pot over medium heat, bring black lentils, water and salt to a boil. Cover and lower heat to medium-low, simmering for 35-40 mins or until lentils are cooked through but not mushy.

Meanwhile, wash carrots well and remove extra roots if necessary. Trim greens off, leaving roughly 2” of stems on (easier for planting and looks wonderfully rustic).

Spray parchment paper with a light coating of oil, place carrots on top, then coat lightly with additional oil. Sprinkle salt and pepper over the carrots, then place in oven to roast for 25-30 mins, until tender and beginning to brown.

While the lentils and carrots are cooking, heat quinoa, vegetable broth, ¾ cup soymilk onion powder and garlic powder in a wide pot over medium heat.

Place lid on pot, keeping cracked so that it doesn’t boil over. Bring to a boil, then simmer for 20-25 mins or until quinoa is soft.

Keep cooking and stirring quinoa, adding remaining soymilk ¼ cup at a time, with pot uncovered.

Once all the soymilk has been added and quinoa has a light creaminess to it, add cooked lentils to the pot along with chard and parsley. Turn heat off and stir until chard reduces in size and is slightly wilted.

Divide creamy quinoa mixture between four bowls and top with roasted carrots, almonds and fresh parsley. Serve warm and enjoy!