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.
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
Instructions
- 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.