Quinoa, Lentil and Roasted Veggie Bowls

INGREDIENTS

• 5 medium carrots, kept whole and peeled
• 4 beets, kept whole and peeled
• 1/2 bundle of asparagus
• 1 zucchini
• 2 tablespoon olive oil
• 1/4 red onion
• 1 cup lentils
• 1 cup quinoa
• 3 cups vegetable broth
• 3 ounces goat cheese
• 1/4 cup carrot tops, chopped
• 1/3 cup olive oil
• 2-3 tablespoons red wine vinegar
• 1 tablespoon agave
• 2 tablespoons walnuts