Quinoa and Lentil Bowl with Tahini Sauce
Servings: 3 bowls
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
*The dressing naturally thickens as it sits, to thin add a splash or two of water and whisk well. The dressing is for two bowls, feel free to double the recipe to have leftovers (I love making it fresh because it only takes a minute and I can keep it flavorful without the extra water).