Quinoa, Lentil, and Roasted Veggie Bowl with Homemade Lemon Tahini Dressing
Serves 2
15 mins prep
30 mins cook
45 mins total
This recipe features a vibrant quinoa, lentil, and roasted veggie bowl, perfect for meal prepping. It's elevated by a simple, creamy homemade lemon tahini dressing, making for a quick and nutritious throw-together meal.
0 servings
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1. Preheat your oven to 375°F (190°C). 2. Prepare the roasted vegetables: Chop broccoli and peppers into bite-sized pieces. Toss them with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 30 minutes, or until tender and slightly caramelized. 3. Prepare the Lemon Tahini Dressing: In a small bowl or jar, combine tahini, lemon juice, a pinch of salt, dijon mustard, and 1/3 cup water. Whisk or shake vigorously until the dressing is smooth and creamy. Add more water if needed to reach your desired consistency. 4. Assemble the bowl: In a serving bowl, combine cooked quinoa, precooked lentils, roasted broccoli and peppers, and fresh cherry tomatoes. Drizzle generously with the homemade Lemon Tahini Dressing. Serve warm or cold.
