A balanced bowl of lentils, grains, roasted vegetables, and tahini dressing for a wholesome meal.
# What You Need:
→ 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 - 2.5 cups water
05 - 1 bay leaf
06 - 0.5 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 - 0.5 teaspoon ground cumin
14 - Salt and pepper to taste
→ Tahini Dressing
15 - 0.25 cup tahini
16 - 2 tablespoons fresh lemon juice
17 - 2 tablespoons water, plus more as needed
18 - 1 tablespoon maple syrup
19 - 1 small garlic clove, minced
20 - 0.5 teaspoon salt
→ Toppings
21 - 2 tablespoons pumpkin seeds
22 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Preheat oven to 425°F (220°C).
02 - Combine sweet potato cubes, diced bell pepper, sliced zucchini, and sliced red onion in a large bowl. Drizzle with olive oil and season with smoked paprika, ground cumin, salt, and pepper. Toss until evenly coated. Spread mixture on a baking sheet in a single layer and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are golden brown and tender.
03 - While vegetables roast, add rinsed lentils, water, bay leaf, and salt to a saucepan. Bring to a rolling boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes until lentils are tender but still maintain their shape. Drain any excess liquid and discard the bay leaf.
04 - In a separate pot, bring water or vegetable broth to a boil. Stir in quinoa or brown rice, reduce heat to low, cover with a lid, and cook according to package directions, approximately 15 to 20 minutes. Remove from heat and fluff with a fork.
05 - Combine tahini, fresh lemon juice, water, maple syrup, minced garlic, and salt in a mixing bowl. Whisk vigorously until smooth and well blended. Gradually add additional water as needed to achieve desired consistency for drizzling.
06 - Divide cooked grains evenly among four serving bowls. Top each bowl with cooked lentils and roasted vegetables. Drizzle generously with tahini dressing and garnish with pumpkin seeds and fresh parsley. Serve while warm.
