A vibrant and nutritious bowl combining hearty lentils, fluffy quinoa, roasted vegetables, and a creamy tahini dressing, perfect for a wholesome meal.
Ingredients
Grains
1cupuncooked quinoa (white, red, or tricolor)(Rinsed before cooking to remove saponin)
1cupuncooked brown or green lentils(Rinsed and picked through)
Broth & Water
4cupsvegetable broth or water(Used for cooking grains and lentils)
Vegetables
1largesweet potato(Peeled and diced into ½-inch cubes)
1redred bell pepper(Deseeded and chopped)
1headbroccoli(Chopped into bite-sized florets)
1redred onion(Sliced)
2tablespoonsolive oil(For roasting vegetables)
1teaspoonsmoked paprika(Adds smoky flavor)
to tastesalt and black pepper(Seasoning to taste)
Dressing
½cuptahini(Runny, high-quality)
¼cupfresh lemon juice(Brightens the dressing)
2-3tablespoonsmaple syrup(Adjust for sweetness)
1-2clovesgarlic(Minced)
½teaspoonground cumin(Adds earthy flavor)
4-6tablespoonscold water(For thinning dressing)
1ripeavocado(Sliced or diced)
a handfulfresh cilantro or parsley(Chopped for garnish)
optionaltoasted pumpkin or sunflower seeds(For crunch)
Instructions
Rinse the quinoa and cook it in 2 cups of vegetable broth, simmering for 15 minutes, then let it steam off for 5 minutes and fluff with a fork.
Cook the rinsed lentils in 2 cups of vegetable broth for 20-25 minutes until tender but firm, then drain.
Preheat oven to 400°F (200°C). Toss vegetables with olive oil, smoked paprika, salt, and pepper, then roast for 25-30 minutes until caramelized.
Whisk tahini, lemon juice, maple syrup, garlic, and cumin. Add cold water gradually until smooth and pourable, adjusting seasonings as needed.
Assemble bowls by dividing quinoa and lentils, topping with roasted vegetables, avocado, and drizzling with tahini dressing. Garnish with herbs and seeds.
Notes
For extra flavor, sprinkle with toasted seeds or a squeeze of fresh lemon before serving.