Name: Lentil and roasted vegetable bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup dry green or brown lentils, rinsed; 3 cups water; ¼ tsp salt; 1 large sweet potato, cut into 3/4-inch cubes; 2 red bell peppers, chopped; 1 medium red onion, cut into wedges; 2 Tbsp olive oil; 1 tsp ground cumin; ½ tsp smoked paprika; 1 cup cooked quinoa; ⅓ cup pepitas; 5 oz arugula; 1 cup halved cherry tomatoes; 1 medium English cucumber, diced; ¼ cup chopped fresh parsley; ¼ cup tahini; 2 Tbsp lemon juice; 1 small garlic clove, finely grated; ¼ tsp salt; 2-4 Tbsp water

Preparation

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Combine the lentils, water and ¼ tsp salt in a medium saucepan. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes, or until tender. Drain any excess liquid.
Meanwhile, place the sweet potato, bell peppers and red onion on the prepared baking sheet. Drizzle with olive oil and sprinkle with cumin and smoked paprika. Toss to coat.
Roast for 25 to 30 minutes, stirring once halfway through, until tender and lightly caramelized.
While the vegetables roast, place the pepitas in a small dry skillet over medium heat. Cook for 3 to 5 minutes, stirring frequently, until lightly toasted and fragrant. Remove from the heat.
To make the sauce, whisk together the tahini, lemon juice, garlic and ¼ tsp salt. Gradually whisk in enough water to create a smooth, pourable consistency.
Divide the quinoa among four bowls. Top with the lentils, roasted vegetables, arugula, tomatoes and cucumber.
Drizzle with the lemon-tahini sauce and sprinkle with the toasted pepitas and parsley before serving.

Lentil and roasted vegetable bowl

Ingredients

For the lemon-tahini sauce:

Preparation

Nutrition

Was this article helpful?

You might also like

Sign up to unlock your health, your way at no cost to you.