Description
A nourishing, plant-based bowl that combines protein-packed red lentils and fluffy quinoa with earthy roasted root vegetables. Topped with a silky, citrus-infused lemon tahini dressing, this wholesome meal offers perfect harmony and long-lasting energy. It is an ideal dish for mindful meal prep, providing a comforting, fiber-rich lunch or dinner that celebrates whole foods.
Ingredients
4 large carrots, chopped into bite-sized pieces
4 cups peeled and cubed butternut squash
2 tsp olive oil
1 cup dry quinoa, well-rinsed
1 cup dry red lentils, well-rinsed
4 cups fresh broccoli florets
Salt and pepper to taste
5 tbsp creamy tahini
1/4 cup freshly squeezed lemon juice
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp sea salt
Water to adjust consistency
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash and carrots with two teaspoons of olive oil, salt, and pepper on a baking sheet.
Roast the vegetables for 25-30 minutes until tender and caramelized.
While vegetables roast, combine rinsed quinoa and red lentils in a pot with 4 cups of water.
Bring to a boil, then reduce heat and simmer until water is absorbed and grains are tender.
Steam or lightly sauté the broccoli florets until bright green and crisp-tender.
Whisk together the tahini, lemon juice, maple syrup, garlic powder, salt, and pepper in a small bowl, adding water until it reaches a pourable consistency.
Assemble bowls by layering the grain and lentil mixture, roasted vegetables, and broccoli, drizzled generously with the tahini sauce.
Notes
Store the dressing in a separate container in the refrigerator to keep for up to four days.
Add extra water to the sauce if it thickens too much after cooling.
Feel free to swap broccoli for seasonal greens like kale or spinach.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 7g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg