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.
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!