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Lentil Quinoa Bowl
Amelia

Lentil Quinoa Bowl

This Lentil Quinoa Bowl is veggie, classic, grain and also tahini-buddha bowl that is hearty, filling and ideal for meal preparation.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 524
Ingredients Method

Ingredients
  

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

Method
 

  1. Pre-heat oven to 425°F.
  2. 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.
  3. Roast for 35-45 minutes till tender.
  4. Meanwhile, steam the broccoli & cook the quinoa & lentils when you have not prepared them beforehand.
  5. To create the tahini-sauce, then throw the ingredients together till creamy & smooth.
  6. To assemble, divide everything involving 4 bowls or containers and serve straight away.