Preheat the oven to 425F
Prepare the dressing by adding all ingredients into a high-powered blender and blending until smooth and set aside.
Place the kale, lemon juice, 1 tablespoon olive oil, and a pinch of salt in a medium mixing bowl. Massage together until all of the kale is coated and set aside.
Next, cook the black lentils according to the directions on the package
While the lentils are cooking, add the sliced potato and beets into a mixing bowl with 1-2 tablespoons of olive oil, season with salt and pepper, and toss until all veggies are coated.
Place the potato and beet sliced on a lined baking sheet.
Pat the artichoke hearts dry with a paper towel to remove excess moisture and place in the mixing bowl. Add 1 tablespoon olive oil, salt, pepper, garlic powder, and toss to coat. Add the artichoke hearts to the lined baking sheet with the potatoes and beets, place them into the oven and bake for 30 minutes, turning over halfway through.
Assemble to bowl by adding the black lentils and kale as the base. Top with the roasted veggies and miso ginger dressing.
