Tender lentils, hearty grains, roasted veggies, and creamy tahini combine for a nourishing, plant-based bowl.
# Ingredient List:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water or vegetable broth
→ Lentils
03 - 1 cup green or brown lentils, rinsed
04 - 2½ cups water
05 - 1 bay leaf
06 - ½ teaspoon salt
→ Roasted Vegetables
07 - 1 medium sweet potato, peeled and cubed
08 - 1 red bell pepper, diced
09 - 1 zucchini, sliced
10 - 1 red onion, sliced
11 - 2 tablespoons olive oil
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground cumin
14 - Salt and pepper to taste
→ Tahini Dressing
15 - ¼ cup tahini
16 - 2 tablespoons fresh lemon juice
17 - 2 tablespoons water, plus additional as needed
18 - 1 tablespoon maple syrup
19 - 1 small garlic clove, minced
20 - ½ teaspoon salt
→ Toppings
21 - 2 tablespoons pumpkin seeds
22 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Set oven to 425°F (220°C).
02 - Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through cooking, until golden and tender.
03 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat to low, and simmer uncovered for 20-25 minutes until lentils are tender but retain their shape. Drain excess water and discard bay leaf.
04 - In a separate pot, bring water or broth to a boil. Add quinoa or rice, reduce heat to low, cover with a lid, and cook according to package instructions, approximately 15-20 minutes. Fluff with a fork and set aside.
05 - Whisk together tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth and homogeneous. Gradually add additional water to achieve desired consistency.
06 - Divide cooked grains among four bowls. Top each portion with cooked lentils and roasted vegetables. Drizzle generously with tahini dressing and garnish with pumpkin seeds and fresh parsley. Serve warm.
