By Brady Starr
In a large mixing bowl, combine the cooked lentils, roasted sweet potato cubes, and cooked quinoa. Gently toss together.
Slice the cherry tomatoes in half and quarter the cucumber. Add them to the mixing bowl with the lentils, sweet potatoes, and quinoa.
In a small bowl, whisk together the tahini, lemon juice, salt, and pepper until smooth. Adjust the seasoning to your taste preference.
Pour the tahini dressing over the lentil mixture in the large bowl, and gently toss to coat all ingredients evenly.
Divide the mixed salad greens evenly between two serving bowls.
Add the lentil, sweet potato, and quinoa mixture on top of the greens in each bowl.
Slice the avocado quarter, and arrange the slices on top of the bowls as a garnish.
Serve immediately with an additional squeeze of lemon juice if desired.
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This Vegetarian Healthy Lunch Dinner recipe is ready in 25 minutes and features Green or brown lentils, Roasted sweet potato, Cooked quinoa and other delicious ingredients. Contains 400 calories total.
In a large mixing bowl, combine the cooked lentils, roasted sweet potato cubes, and cooked quinoa. Gently toss together.
Slice the cherry tomatoes in half and quarter the cucumber. Add them to the mixing bowl with the lentils, sweet potatoes, and quinoa.
In a small bowl, whisk together the tahini, lemon juice, salt, and pepper until smooth. Adjust the seasoning to your taste preference.
Pour the tahini dressing over the lentil mixture in the large bowl, and gently toss to coat all ingredients evenly.
Divide the mixed salad greens evenly between two serving bowls.
Add the lentil, sweet potato, and quinoa mixture on top of the greens in each bowl.
Slice the avocado quarter, and arrange the slices on top of the bowls as a garnish.
Serve immediately with an additional squeeze of lemon juice if desired.
Calories per Serving: 400
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