Red Lentil Quinoa Bowl

 

INGREDIENTS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

       

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• 4 large carrots, chopped
• 4 cups peeled and cubed butternut squash (or 1 medium squash, the amount doesn’t have to be exact)
• 2 tsp olive oil
• salt and pepper
• 1 cup uncooked quinoa, rinsed (approx. 2 cups cooked)
• 1 cup uncooked red lentils, rinsed (approx. 2 cups cooked)
• 4 cups chopped broccoli 

For the Lemon Tahini Sauce

• 5 tbsp tahini (75 g)
• 1/4 cup lemon juice
• 1 tbsp maple syrup, optional
• 1 tsp garlic powder
• 1/2 tsp sea salt, or to taste
• pinch of pepper
• water to adjust consistency

 

INSTRUCTIONS

1. Preheat Oven: Pre-heat the oven to 400 degrees F.
2. Roast Squash and Carrot: Add the peeled and cubed butternut squash and chopped carrot to a roasting tray. Add 2 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.
3. Cook the Quinoa: Rinse the quinoa well under cold water. Bring 2 cups of water to a boil in a medium pot. Add 1 cup uncooked quinoa, reduce heat to low, cover and lightly simmer for 15 minutes. Remove from heat, let stand for 5 minutes with the lid on. Remove the lid and fluff with a fork.
4. Cook Lentils: Rinse the red lentils. Bring 2 cups water to a boil in a medium pot. Add 1 cup lentils, cover and cook for 15-20 minutes until tender.
5. Steam Broccoli: To make the broccoli, steam on the stovetop for 4-5 minutes until bright and tender-crisp.
6. Make Tahini Sauce: To make the tahini sauce, mix everything but the water together until fully combined. Slowly add water 1-2 tbsp at a time until you have a smooth, creamy consistency. It should be thick but pourable.
7. Assemble the Bowls: To assemble, divide everything between 4 containers or bowls and serve right away. 

Full Recipe