By Brady Starr
Preheat the oven to 400°F (200°C).
Rinse the quinoa under cold water and then in a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While quinoa is cooking, rinse and sort the lentils. In a separate pot, add the lentils and enough water to cover them by about 2 inches. Add a pinch of salt and bring to a boil. Reduce heat and simmer for about 20-25 minutes or until tender. Drain and set aside.
Peel and dice the roasted sweet potatoes into bite-sized pieces.
Prepare the dressing by combining tahini, 1 tablespoon of olive oil, minced garlic, lemon juice, salt, and pepper in a small bowl. Mix well to combine into a smooth dressing. Adjust seasoning as needed.
In a large bowl, add the cooked quinoa, lentils, sweet potatoes, and greens. Drizzle with the remaining tablespoon of olive oil and toss gently.
Slice the avocado and add to the bowl.
Pour the tahini dressing over the Buddha bowl and toss gently to coat all ingredients evenly.
Serve the Buddha bowl while warm, garnished with additional greens or a lemon wedge if desired.
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By Brady Starr
This Vegan Gluten-Free Main Course Healthy recipe is ready in 45 minutes and features Lentils, Roasted sweet potato, Quinoa and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 400°F (200°C).
Rinse the quinoa under cold water and then in a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While quinoa is cooking, rinse and sort the lentils. In a separate pot, add the lentils and enough water to cover them by about 2 inches. Add a pinch of salt and bring to a boil. Reduce heat and simmer for about 20-25 minutes or until tender. Drain and set aside.
Peel and dice the roasted sweet potatoes into bite-sized pieces.
Prepare the dressing by combining tahini, 1 tablespoon of olive oil, minced garlic, lemon juice, salt, and pepper in a small bowl. Mix well to combine into a smooth dressing. Adjust seasoning as needed.
In a large bowl, add the cooked quinoa, lentils, sweet potatoes, and greens. Drizzle with the remaining tablespoon of olive oil and toss gently.
Slice the avocado and add to the bowl.
Pour the tahini dressing over the Buddha bowl and toss gently to coat all ingredients evenly.
Serve the Buddha bowl while warm, garnished with additional greens or a lemon wedge if desired.
Calories per Serving: 550
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