Lentil Quinoa Bowl

How To Make Lentil Quinoa Bowl

Prep Time 10 minutes
Cook Time 45 minutes
55 minutes
Servings 4
Calories 524kcal

Ingredients

For the Bowls

  • 2 cups cooked quinoa (or 1/2 cup cooked per bowl)
  • 2 cups red lentils (or 1/2 cup cooked per bowl)
  • 4 large carrots (or about 1/2 cup chopped per bowl)
  • 4 cups peeled and cubed butternut squash (or about 1 cup per bowl)
  • 4 cups chopped broccoli (or about 1 cup chopped per bowl)
  • salt and pepper and 1 tsp olive oil for roasting the squash and carrots

For the Lemon Tahini Sauce

  • 4 tbsp tahini (60 g)
  • 1/4 cup lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • water to thin, slowly add and whisk until you reach your desired consistency

Instructions

  • Pre-heat the oven to 425 degrees F.
  • Add the peeled and cubed butternut squash and chopped carrot to a roasting tray. Add 1 tsp olive oil and a generous sprinkling of sea salt and pepper and use your hands to mix so everything is coated.
  • Roast for 35-45 minutes until tender.
  • In the meantime, steam the broccoli and cook the quinoa and lentils if you haven’t prepared them in advance (see notes for how to cook).
  • To make the tahini sauce, whisk the ingredients together until smooth and creamy.
  • To assemble, divide everything between 4 containers or bowls and serve right away. If you’re making this recipe in advance, store everything separately until just before serving.

Notes

To cook quinoa, bring 2 cups water to a boil in a saucepan. Add 1 cup uncooked quinoa, reduce heat to a light simmer, cover and cook for 15 minutes. Remove from heat and fluff the quinoa with a fork.
To cook red lentils, bring 2 cups water to a boil in a saucepan. Add 1 cup dry lentils, cover and cook for 15-20 minutes until tender.
The dressing makes enough for 4 bowls. Adjust the rest of the ingredients accordingly as extra dressing can be used in other recipes if desired.
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