This quinoa and lentil bowl is a filling and nutritious meal with all sort of flavors thanks to roasted vegetables and a lemon garlic herb tahini sauce.
Meals that come together by throwing a bunch of ingredients in a bowl are the best. This recipe is just that, with a finishing touch of a homemade tahini sauce that is so good you may just want to eat it by the spoonful (I won't tell).
Why I think you will love this recipe;
- It's great for meal prep and stores well in the fridge for the week
- It is hearty and filling
- Crafted with nutritious ingredients to leave you feeling full vs. sluggish
- The lemon herb tahini sauce is just spectacular; hints of herbs, garlic, and lemon with just a pinch of a tang to tie it all together
Need a few other meal ideas? Check out these options;
- Vegan Buffalo Tofu Grain Bowl
- Tofu and Vegetable Hummus Wraps (GF)
- Carrot “Bacon” Vegan BLT Sandwich
- Sweet Potato & Beetroot Salad with Balsamic Vinaigrette
Jump to:
Ingredients for a quinoa and lentil bowl
- Quinoa
- Lentils
- Roasted sweet potato and carrots
- avocado oil, salt, pepper, garlic
- Steamed (or blanched) broccoli
- Homemade tahini sauce
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make a quinoa lentil bowl
- Prepare the quinoa and the lentils first according to package instructions
- Peel, cut, season, and roast carrots and sweet potatoes
- Blanch or steam broccoli
- Make lemon garlic tahini dressing
- Combine all of the ingredients together and enjoy!
Substitutions and variations
Quinoa: swap for brown rice, black rice, chickpea rice, or any other grain. Feel free to also season the rice with any of the other flavors in the dish (lemon, garlic, pepper, etc.)
Green Lentils: I used green for their slight peppery and nutty taste but feel free to experiment and use a blend of lentils or brown lentils instead. Green lentils are more firm so if you prefer a softer texture, go with brown.
Sweet potato: alternatively use more carrot, fingerling potatoes (or any other potato), butternut squash, or golden beets.
Carrots: i used rainbow carrots but any color works. Swap for more sweet potato or your favorite potato, cauliflower, or beets.
Broccoli: swap for Brussels sprouts (bake them with the sweet potatoes and carrots), cauliflower, green beans, or leafy greens like kale, chard, or spinach.
Tahini sauce: I highly recommend trying it, even if you aren't a fan of tahini. A lemon vinaigrette or a creamy salad dressing like a vegan ranch may also work.
Notable tip: Not all tahini is the same. Soom tahini has been a game changer for me. I may or may not have gone through 10-12 jars of disappointment trying other tahinis so I hope I can prevent you from doing the same! Also, if you have a favorite, drop it in the comments below or send me a DM - I would love to know!
Storing leftover lentil, quinoa, and vegetables
Store the baked carrots and sweet potatoes together. Lentils and quinoa can be mixed and stored together or kept separate. Store the broccoli in a separate container. All ingredients will last for about a week in the fridge.
The tahini can also be stored in a sealed container for up to a week in the fridge. Use a bit of water to thin when ready to use (it naturally thickens as it sits).
📋 Recipe
Quinoa and Lentil Bowl with Tahini Sauce
Ingredients
- 3 cups cooked quinoa (1 cup uncooked)
- 1 cup green lentils, cooked
- 3 cups steamed broccoli
Roasted veggies
- 2 medium sweet potatoes, peeled and cut into wedges
- 4-5 rainbow carrots, peeled and sliced
- 2 tablespoons avocado oil
- 1 tablespoon garlic, minced (or use granules/powder)
- ½ teaspoon iodized salt
- ½ teaspoon pepper
Tahini Sauce
- 2 tablespoons tahini
- 2 tablespoons water (more as needed to thin the sauce)
- 2 tablespoons lemon juice
- 1 tablespoon pepperoncini juice/brine (or sub 1 teaspoon dijon mustard)
- 1 teaspoon garlic granules or powder
- ½ teaspoon dried parsley
- ¼ teaspoon salt
Optional toppings;
- cilantro
- chickpeas
- unsalted pumpkin or sunflower seeds
Instructions
- Prepare quinoa and lentils according to package instructions first if needed (I love preparing them the day before so not as much time is spent in the kitchen at once).
- Preheat oven to 425°F
- Cut and peel sweet potatoes and carrots, then place in a mixing bowl with oil, garlic, salt, and pepper. Toss to coat and then place onto baking sheet. Bake for 30-35 minutes or until a fork easily pierces through each.
- While the potatoes and carrots bake, prepare the tahini sauce. Combine all ingredients in a small mason jar or other container. Whisk until incorporated and then place into the fridge to chill. *I used brine from a jar of sliced pepperroncini peppers, if you don't have this on hand feel free to sub dijon mustard.
- Next steam or blanch broccoli. Add broccoli to steamer or to a sauce pan with a bit of boiling water and cover for 3-5 minutes or until the broccoli is tender (a fork should easily pierce through the stem).
- Remove potatoes and carrots from the oven and assemble bowls as desired. I usually do about ½ cup of quinoa with ¼-½ cup lentils and top with veggies and a large drizzle of tahini. I love adding cilantro leafs and stems to finish it off, but feel free to omit or use any of the suggested toppings above.
Notes
Did you make the recipe? I would love to know your thoughts! Leave a review below and/or tag @notablyvegan in your creations on Instagram, Pinterest, or Twitter.
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