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 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4
Calories 524kcal
Author Jessica
Ingredients
For the Bowls
1tspolive-oil for roasting the squash & carrots
4cupschopped broccoli (or about 1cup chopped per bowl)
4cupspeeled & cubed butternut-squash (or about 1cup per bowl)
4largecarrots (or about ½cup chopped per bowl)
2cupsred-lentils (or ½cup cooked per bowl)
2cupscooked-quinoa (or ½cup cooked per bowl)
salt & pepper
For the Lemon Tahini-Sauce
4tbsptahini
¼cuplemon-juice
1tspgarlic-powder
½tspsea-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.