Meet my go-to weeknight meal. These subtly spiced lentil quinoa bowls topped with roasted sweet potato, roasted red onion, avocado, lettuce and a tahini-lemon-maple sauce are easy, nourishing and flavourful.
Why do I love these bowls so much?
- Only 10 minutes of prep (HECK YA!!)
- Packed with healthy fats, plant-based protein, fibre, iron, and vitamin A – I always feel amazing after eating one of these bowls
- Roasted sweet potato + roasted red onions + avocado = such a good combination. Add the tahini sauce and the flavours are UNREAL!
- Extremely satisfying and filling without being too heavy
- Tastes great warm or cold, and packs perfectly as an on-the-go lunch
How to make these bowls in four simple steps:
Step one – Roast the sweet potato and red onion until melt-in-your-mouth and caramelized. YUM.
Step two – Cook the lentils and quinoa together, and season. Pro tip: this combination makes a delicious protein-packed base for almost any bowl!
Step three – Whip up the tahini-lemon-maple sauce.
Step four – Build your bowl! I like to start with half lettuce and half lentil quinoa mixture as the base and go from there. Top with a generous drizzle of the tahini sauce and VOILA! There you have it. A simple meal that will leave you feeling great, and your tastebuds happy.
What are your favourite nourish bowl toppings? I’m always looking to try out new flavour combinations. Let me know in the comments! x
Lentil Quinoa Nourish Bowls
These subtly spiced lentil quinoa bowls topped with roasted sweet potato, roasted red onion, avocado, lettuce and a tahini-lemon-maple sauce are easy, nourishing and flavourful. Perfect for a simple weekenight meal, or as a nutritious on-the-go packed lunch.
- 1 large sweet potato
- 2 red onions
- 2 Tbsp olive oil
- 1 avocado
- 2 cups shredded lettuce
Spiced Lentil Quinoa
- 4 cups water
- 1/2 cup quinoa, rinsed
- 1/2 cup dried lentils, rinsed (french style, green, or brown)
- 1 Tbsp olive oil
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp cumin
- ground black pepper, to taste
- 1/4 cup tahini
- 1.5 Tbsp lemon juice
- 2 tsp maple syrup
Preheat oven to 200C(400F). Cut sweet potato into bite-sized cubes with the skin on (just make sure to wash it well first). Peel and cut red onions into wedges. Add both to a large baking sheet lined with parchment paper. Drizzle with 2 Tbsp olive oil and toss to coat. Bake for 30-45 minutes, turning them over every 15 minutes, until sweet potatoes and onions are soft and carmelized.
While the vegetables are roasting, bring four cups water to a boil in a medium saucepan. Add quinoa and lentils and cook uncovered at a gentle boil for 15-20 minutes, or until quinoa is cooked and lentils are tender but still hold their shape. Remove from heat, drain excess water, and return lentil quinoa mixture to sauce pan. Stir through the olive oil, turmeric, salt, cumin, and black pepper. Set aside.
To make the sauce, whish together the tahini, lemon juice and maple syrup. Whisk in water in 1 tsp increments, until sauce is thick but pourable. Set aside.
To assemble the bowls, divide the lentil quinoa mixture between four bowls. Add shredded lettuce, avocado, roasted sweet potato and roasted onion to each bowl. Top with a generous drizzle of the tahini dressing. Great served warm or cold!
Did you enjoy this recipe? Comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!
Looking for another simple meal idea? Try this Lemony Pea & Arugula Pasta
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