Description
A vibrant and nutrient-dense plant-based bowl that features protein-packed red lentils and fluffy quinoa. Paired with perfectly roasted butternut squash, carrots, and crisp broccoli, this meal is brought together by a creamy, zesty lemon tahini dressing. It is an ideal choice for healthy meal prepping, offering sustained energy and a satisfying balance of earthy flavors and textures in every single bite.
Ingredients
4 large carrots, chopped
4 cups butternut squash, peeled and cubed
2 tsp olive oil
Salt and pepper to taste
1 cup quinoa, rinsed
1 cup red lentils, rinsed
4 cups broccoli florets
5 tbsp tahini
1/4 cup lemon juice
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp sea salt
Water as needed
Instructions
Preheat oven to 400 degrees Fahrenheit.
Toss squash and carrots with olive oil, salt, and pepper on a tray; roast 35-45 minutes.
Rinse quinoa and place in a pot with 2 cups of water; simmer covered for 15 minutes.
Rinse red lentils and simmer in 3 cups of water until tender, about 10-12 minutes.
Steam broccoli florets until bright green and crisp-tender.
Whisk tahini, lemon juice, maple syrup, garlic powder, and salt in a bowl, adding water until smooth.
Assemble bowls by layering grains, lentils, roasted vegetables, and broccoli.
Drizzle generously with the lemon tahini dressing.
Notes
Store the components in separate airtight containers in the refrigerator for up to 4 days. Reheat vegetables and grains before assembling if preferred warm. Add fresh herbs like parsley or cilantro for extra brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 65g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg