Lentil Quinoa Meal Bowls (Print Version)
Wholesome bowls with tender lentils, quinoa, and vibrant veggies finished with creamy tahini dressing.
# What You'll Need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 1 cup dried green or brown lentils, rinsed
→ Vegetables
03 - 1 medium sweet potato, peeled and diced
04 - 1 red bell pepper, chopped
05 - 1 small red onion, sliced
06 - 1 cup cherry tomatoes, halved
07 - 2 cups baby spinach or kale
→ Dressing
08 - 3 tablespoons tahini
09 - 2 tablespoons lemon juice
10 - 1 tablespoon olive oil
11 - 1 tablespoon maple syrup or honey
12 - 1 small garlic clove, minced
13 - 2 to 3 tablespoons water, as needed to thin
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - 1 tablespoon toasted pumpkin seeds (optional)
# How-To Steps:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Arrange sweet potato, bell pepper, and red onion on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and toss to coat. Roast for 25 to 30 minutes, stirring halfway to ensure even cooking, until vegetables become tender and caramelized.
03 - Place quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff lightly with a fork.
04 - Add lentils to a separate saucepan and cover with ample water. Add a pinch of salt, bring to a boil, then reduce heat and simmer for 20 to 25 minutes until lentils are tender but not mushy. Drain thoroughly.
05 - In a small mixing bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, and 2 to 3 tablespoons water until dressing is smooth and pourable. Season to taste with salt and black pepper.
06 - Divide cooked quinoa and lentils among four serving bowls. Top with roasted vegetables, cherry tomatoes, and baby spinach or kale. Generously drizzle with tahini dressing.
07 - Sprinkle bowls with chopped fresh parsley and, if desired, toasted pumpkin seeds. Serve warm or at room temperature.
# Expert Tips:
01 -
- Uses pantry staples you probably have on hand
- Packed with protein and fiber for lasting fullness
- Ready in under an hour but feels gourmet and restaurant worthy
- Easy to prep ahead and customize for your taste
02 -
- Full of plant based protein for energy
- Naturally gluten free and vegan
- Works perfectly as a meal prep option
03 -
- Toast pumpkin seeds in a dry skillet for a minute to get extra crunch before garnishing.
- Always rinse quinoa before cooking to remove its bitter coating.
- If your dressing thickens in the fridge, just whisk in warm water to loosen it.