These vegan red lentil quinoa bowls are full of nutrition and perfect for meal prep. They feature red lentils, quinoa, roasted squash and carrots, broccoli and lemon tahini sauce for a filling, buddha bowl-style meal. This recipe is gluten-free.
This is what you’ll have to make this lentil and grain buddha bowl:
- Cooked butternut squash and carrots. You’ll require a medium-sized butternut squash, stripped and cubed and around 1 carrot for every bowl. No should be careful here – that is the delight of buddha bowls!
- Quinoa. Quinoa is one of the greatest protein entire grains and is normally without gluten. It has a nutty flavor that functions admirably in this formula. Quinoa requires 15 minutes to cook yet can be made ahead of time for fast get together.
- Red lentils. Red lentils are plentiful in protein, nutrients and minerals and require only 15 minutes to cook. These can likewise be cooked ahead of time.
- Steamed broccoli. The steamed broccoli is the lone thing I wouldn’t suggest making ahead of time, notwithstanding, you can wash and slash the broccoli early. I as a rule remember a lot of hacked broccoli for my week by week dinner prep so I’m generally prepared for speedy suppers.
- Tahini sauce. Tahini lemon sauce is ideal for buddha bowls. It’s velvety, scrumptious and simple to make with straightforward fixings in minutes. The sauce can be made as long as 5 days ahead of time if necessary.
A classic, veggie, grain and and tahini buddha bowl that’s hearty, filling and perfect for meal prep.
INGREDIENTS
For the Bowls
- 2 cups cooked quinoa (or 1/2 cup cooked per bowl)
- 2 cups red lentils (or 1/2 cup cooked per bowl)
- 4 large carrots (or about 1/2 cup chopped per bowl)
- 4 cups peeled and cubed butternut squash (or about 1 cup per bowl)
- 4 cups chopped broccoli (or about 1 cup chopped per bowl)
- salt and pepper and 1 tsp olive oil for roasting the squash and carrots
For the Lemon Tahini Sauce
- 4 tbsp tahini (60 g)
- 1/4 cup lemon juice
- 1 tsp garlic powder
- 1/2 tsp sea salt
- water to thin, slowly add and whisk until you reach your desired consistency
INSTRUCTIONS
- Pre-heat the oven to 425 degrees F.
- Add the peeled and cubed butternut squash and chopped carrot to a roasting tray. Add 1 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.
- In the meantime, steam the broccoli and cook the quinoa and lentils if you haven’t prepared them in advance (see notes for how to cook).
- To make the tahini sauce, whisk the ingredients together until smooth and creamy.
- To assemble, divide everything between 4 containers or bowls and serve right away. If you’re making this recipe in advance, store everything separately until just before serving.
NOTES
- To cook quinoa, bring 2 cups water to a boil in a saucepan. Add 1 cup uncooked quinoa, reduce heat to a light simmer, cover and cook for 15 minutes. Remove from heat and fluff the quinoa with a fork.
- To cook red lentils, bring 2 cups water to a boil in a saucepan. Add 1 cup dry lentils, cover and cook for 15-20 minutes until tender.
- The dressing makes enough for 4 bowls. Adjust the rest of the ingredients accordingly as extra dressing can be used in other recipes if desired.
