This classic veggie and grain bowl is just uncomplicated, wholesome plant-based food. It features quinoa, lentils, broccoli, squash, carrots and tahini sauce fo
Ingredients
4
Carrots
(large; chopped)
4 cups
Butternut squash
(peeled and cubed; (or 1 medium; the amount doesn’t have to be exact))
2 tsp
Extra virgin olive oil
Salt and pepper
(a pinch or 2)
1 cup
Quinoa, uncooked
(rinsed (approx. 2 cups cooked))
1 cup
Red lentils, raw
(uncooked ; rinsed (approx. 2 cups cooked))
4 cups
Broccoli
(chopped)
For the sauce
5 tbsp
Tahini
1/4 cup
Lemon juice
1 tbsp
Maple syrup
(optional)
1 tsp
Garlic powder
1/2
Salt
(or to taste)
1 pinch
Black pepper
Water
(to adjust consistency)
Instructions
Pre-heat the oven to 400 degrees F.
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.
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.
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.
To make the broccoli, steam on the stovetop for 4-5 minutes until bright and tender-crisp.
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.
To assemble, divide everything between 4 containers or bowls and serve right away.
