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Roasted squash and carrots with red lentils, quinoa, broccoli and tahini sauce in a bowl.

Red Lentil Quinoa Bowl

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

Description

A classic veggie and grain bowl that’s perfect for a wholesome dinner or healthy meal prep idea.


Ingredients

Scale

For the Bowls

  • 4 large carrots, chopped
  • 4 cups peeled and cubed butternut squash (or 1 medium squash, the amount doesn’t have to be exact)
  • 2 tsp olive oil
  • salt and pepper
  • 1 cup uncooked quinoa, rinsed (approx. 2 cups cooked)
  • 1 cup uncooked red lentils, rinsed (approx. 2 cups cooked)
  • 4 cups chopped broccoli 

For the Lemon Tahini Sauce


Instructions

  1. Preheat Oven: Pre-heat the oven to 400 degrees F.
  2. Roast Squash and Carrot: Add the peeled and cubed butternut squash and chopped carrot to a roasting tray. Add 2 tsp olive oil and a generous sprinkling of sea salt and pepper and use your hands to mix so everything is coated. Roast for 35-45 minutes until tender.
  3. Cook the Quinoa: Rinse the quinoa well under cold water. Bring 2 cups of water to a boil in a medium pot. Add 1 cup uncooked quinoa, reduce heat to low, cover and lightly simmer for 15 minutes. Remove from heat, let stand for 5 minutes with the lid on. Remove the lid and fluff with a fork.
  4. Cook Lentils: Rinse the red lentils. Bring 2 cups water to a boil in a medium pot. Add 1 cup lentils, cover and cook for 15-20 minutes until tender.
  5. Steam Broccoli: To make the broccoli, steam on the stovetop for 4-5 minutes until bright and tender-crisp.
  6. Make Tahini Sauce: To make the tahini sauce, mix everything but the water together until fully combined. Slowly add water 1-2 tbsp at a time until you have a smooth, creamy consistency. It should be thick but pourable.
  7. Assemble the Bowls: To assemble, divide everything between 4 containers or bowls and serve right away. 

Notes

Assembled bowls can be stored in the fridge for up to 4 days. Reheat in the microwave. Recommended to store the dressing separately until serving. 


Nutrition

  • Serving Size: 1 bowl
  • Calories: 524
  • Fat: 12 g
  • Carbohydrates: 88 g
  • Fiber: 18 g
  • Protein: 23 g

Keywords: lentil quinoa bowl, lentil bowl