Lentil Quinoa Bowl
Amelia
This Lentil Quinoa Bowl is veggie, classic, grain and also tahini-buddha bowl that is hearty, filling and ideal for meal preparation.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Vegan
Servings 4
Calories 524 kcal
For the Bowls
- 1 tsp olive-oil for roasting the squash & carrots
- 4 cups chopped broccoli or about 1cup chopped per bowl
- 4 cups peeled & cubed butternut-squash or about 1cup per bowl
- 4 large carrots or about ½cup chopped per bowl
- 2 cups red-lentils or ½cup cooked per bowl
- 2 cups cooked-quinoa or ½cup cooked per bowl
- salt & pepper
For the Lemon Tahini-Sauce
- 4 tbsp tahini
- ¼ cup lemon-juice
- 1 tsp garlic-powder
- ½ tsp sea-salt
- water to thin slowly add & whisk until you reach your desired consistency
Pre-heat oven to 425°F.
Add the peeled & cubed butternut-squash and sliced carrot into a roasting tray. Add 1 tsp olive-oil & generous sprinkling of sea-salt and pepper, then use the hands to blend.
Roast for 35-45 minutes till tender.
Meanwhile, steam the broccoli & cook the quinoa & lentils when you have not prepared them beforehand.
To create the tahini-sauce, then throw the ingredients together till creamy & smooth.
To assemble, divide everything involving 4 bowls or containers and serve straight away.
Keyword Lentil Quinoa Bowl, Quinoa Bowl