Pre-heat the oven to 180ºC
Peel the parsnip, carrot and sweet potato (if not organic or if the skin is too marked). Chop into small chunks and rinse under the tap. Tip onto a baking tray and add a couple of squirts of olive oil spray (optional as the water from rinsing will help the veg brown). Place the tray in the oven to roast.
Chop the red pepper into chunks and add to the baking tray. Then slice the broccoli and rinse. Tip onto the tray after the other veg have been roasting for 10 minutes.
Warm the lentils in small pan. Make the cashew cream.
After 20 minutes the veg should be soft and cooked through. Remove the tray from the oven. Spoon half the lentils into a large bowl, top with half the roasted veg, cashew cream and finished with rocket and spinach. Repeat for the second portion.