DELICIOUS LENTIL QUINOA BOWL

This is veggie, classic, grain & also tahini-buddha bowl that is hearty, filling and ideal for meal preparation.

These vegan red lentil quinoa bowls are filled with nutrition and ideal for meal prep. They comprise red-lentils, quinoa, roasted-squash and carrot, lemon tahini sauce and broccoli to for a filling, buddha-bowl-style meal.

Here’s what you will need to make this lentil and grain buddha-bowl:

• Roasted butternut squash and carrots. You are going to require a medium-sized butternut squash, peeled and cubed and approximately 1 carrot perbowl.
• Red-lentils. Red lentils are full of protein, minerals and vitamins and require only 15minutes to cook. These may also be cookedin in advance.
• Quinoa. Quinoa is among the maximum protein entire grains and can be obviously fermented. It’s a nutty flavour which operates nicely in this recipe. Quinoa requires 15minutes, but can make in advance for quick assembly.
• Tahini-sauce. Tahini lemon sauce is ideal for buddha-bowls. It is creamy, so tatsy and simple to make with ingredients.
• Steamed-broccoli. Steamed broccoli. The steamed broccoli is the one thing I would not advise making beforehand, but you may absolutely wash and chop the broccoli in advance.

Here is how to I cook the Quinoa:

• Bring water to a boil, with a 2:1 ratio of water into quinoa.
• Add the quinoa, cover & reduce to a light-simmer.
• Cook for 15minutes and then remove from heat & let stand for 5minutes without removing the lid.
• Fluff with a fork & it’s ready to go.

If you make this recipe, make certain to leave a comment below and rate the recipe! You could even share this recipe on your social media.

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5 from 2 votes

LENTIL QUINOA BOWL

This is veggie, classic, grain & also tahini-buddha bowl that is hearty, filling and ideal for meal preparation.

Course Main Course

Cuisine Gluten-Free, Vegan

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Calories 524kcal

Author Jessica

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 35-45minutes 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.

Notes

• To cook quinoa, add 2cups water to a boil in a saucepan. Add 1 cup uncooked quinoa, reduce heat to a light simmer, then cover and cook for 15minutes. Remove from heat & off the quinoa with a fork.
• To cook red-lentils, bring 2cups water to a boil in a saucepan. Add 1 cup dry-lentils, cover & cook for 15-20minutes till tender.

Maybe you wanna make this recipes at home and i think your family will love it!

• Healthy Vegan Cauliflower Fried Rice
• Vegan Avocado Pesto Pasta
• Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch
• Easy Vegetable Lasagna
• Burst Tomato and Zucchini Spaghetti with Avocado Sauce