Lentil & Roasted Vegetable Bowl with Brown Rice & Tahini

Name: Lentil & Roasted Vegetable Bowl with Brown Rice & Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 cups cooked green or brown lentils; 2 cups cooked brown rice; 6 cups roasted carrots, zucchini, bell pepper; 2 cups baby spinach; 3 tbsp tahini; 2 tbsp lemon juice; 3 tbsp olive oil; 1 tsp salt; 0.5 tsp pepper

By Juanita Franco

Total: 30 minutes

Vegetarian Salad Main Course Healthy

Ingredients

2 cups cooked green or brown lentils
2 cups cooked brown rice
6 cups roasted carrots, zucchini, bell pepper
2 cups baby spinach
3 tbsp tahini
2 tbsp lemon juice
3 tbsp olive oil
1 tsp salt
0.5 tsp pepper

Instructions

In a large mixing bowl, combine the cooked lentils and brown rice. Mix them gently to ensure they are evenly distributed.

Add the roasted carrots, zucchini, and bell peppper to the lentil and rice mixture. Toss gently to combine.

Add the baby spinach to the salad and gently fold it into the mixture until slightly wilted.

In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy.

Pour the tahini dressing over the lentil mixture and toss gently until well coated.

Adjust the seasoning with more salt and pepper to taste, if needed.

Serve the Lentil & Roasted Vegetable Bowl immediately or refrigerate for up to two days.

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Lentil & Roasted Vegetable Bowl with Brown Rice & Tahini

By Juanita Franco

Vegetarian Salad Main Course Healthy

Lentil & Roasted Vegetable Bowl with Brown Rice & Tahini - cooked green or brown lentils, cooked brown rice recipe

This Vegetarian Salad Main Course Healthy recipe is ready in 30 minutes and features cooked green or brown lentils, cooked brown rice, roasted carrots, zucchini, bell pepper and other delicious ingredients. Contains 450 calories total.

30 minutes

Ingredients

2 cups cooked green or brown lentils
2 cups cooked brown rice
6 cups roasted carrots, zucchini, bell pepper
2 cups baby spinach
3 tbsp tahini
2 tbsp lemon juice
3 tbsp olive oil
1 tsp salt
0.5 tsp pepper

Instructions

In a large mixing bowl, combine the cooked lentils and brown rice. Mix them gently to ensure they are evenly distributed.

Add the roasted carrots, zucchini, and bell peppper to the lentil and rice mixture. Toss gently to combine.

Add the baby spinach to the salad and gently fold it into the mixture until slightly wilted.

In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy.

Pour the tahini dressing over the lentil mixture and toss gently until well coated.

Adjust the seasoning with more salt and pepper to taste, if needed.

Serve the Lentil & Roasted Vegetable Bowl immediately or refrigerate for up to two days.

Nutritional Information

Calories per Serving: 450

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Your Rating:

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🥗 Vegetarian Recipes 🥘 More with cooked green or brown lentils 🥘 More with cooked brown rice 🥘 More with roasted carrots, zucchini, bell pepper

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Lentil & Roasted Vegetable Bowl with Brown Rice & Tahini

By Juanita Franco

Total: 30 minutes

Vegetarian Salad Main Course Healthy

Ingredients

2 cups cooked green or brown lentils
2 cups cooked brown rice
6 cups roasted carrots, zucchini, bell pepper
2 cups baby spinach
3 tbsp tahini
2 tbsp lemon juice
3 tbsp olive oil
1 tsp salt
0.5 tsp pepper

Instructions

In a large mixing bowl, combine the cooked lentils and brown rice. Mix them gently to ensure they are evenly distributed.

Add the roasted carrots, zucchini, and bell peppper to the lentil and rice mixture. Toss gently to combine.

Add the baby spinach to the salad and gently fold it into the mixture until slightly wilted.

In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy.

Pour the tahini dressing over the lentil mixture and toss gently until well coated.

Adjust the seasoning with more salt and pepper to taste, if needed.

Serve the Lentil & Roasted Vegetable Bowl immediately or refrigerate for up to two days.

Rate this Recipe

How did this recipe turn out? Let others know!

to rate this recipe

Lentil & Roasted Vegetable Bowl with Brown Rice & Tahini

By Juanita Franco

Vegetarian Salad Main Course Healthy

30 minutes

Ingredients

2 cups cooked green or brown lentils
2 cups cooked brown rice
6 cups roasted carrots, zucchini, bell pepper
2 cups baby spinach
3 tbsp tahini
2 tbsp lemon juice
3 tbsp olive oil
1 tsp salt
0.5 tsp pepper

Instructions

In a large mixing bowl, combine the cooked lentils and brown rice. Mix them gently to ensure they are evenly distributed.

Add the roasted carrots, zucchini, and bell peppper to the lentil and rice mixture. Toss gently to combine.

Add the baby spinach to the salad and gently fold it into the mixture until slightly wilted.

In a small bowl, whisk together the tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy.

Pour the tahini dressing over the lentil mixture and toss gently until well coated.

Adjust the seasoning with more salt and pepper to taste, if needed.

Serve the Lentil & Roasted Vegetable Bowl immediately or refrigerate for up to two days.

Nutritional Information

Calories per Serving: 450

Rate this Recipe

Your Rating:

Explore More

🥗 Vegetarian Recipes 🥘 More with cooked green or brown lentils 🥘 More with cooked brown rice 🥘 More with roasted carrots, zucchini, bell pepper