Lentil Quinoa Bowl
A vibrant, nutrient-packed bowl featuring earthy lentils, fluffy quinoa, roasted sweet potatoes, and bright edamame. Drizzled with a creamy lemon-tahini dressing, it's a perfect wholesome and satisfying meal.
For 4 servings
Roast the sweet potatoes.
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the cubed sweet potatoes with 2 tsp olive oil, dried oregano, a pinch of salt, and pepper.
- Spread in a single layer and roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
TIPEnsure the potatoes are in a single layer so they roast evenly instead of steaming.Cook the quinoa and lentils.
- In a small saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- In another small saucepan, combine the rinsed lentils with 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender.
- Drain any excess water from the lentils.
Wilt the kale.
Place the chopped kale in a large mixing bowl. Once the quinoa and lentils are cooked, add them directly on top of the kale while still hot. Toss everything together; the residual heat will gently wilt the kale.
Prepare the lemon-tahini dressing.
In a small bowl, whisk together the tahini, lemon juice, 1 tbsp olive oil, and minced garlic. Add 2 tablespoons of water, or more as needed, to reach a smooth, pourable consistency. Season with a pinch of salt and pepper.
TIPIf your tahini is very thick, start with a little extra water to make it easier to whisk.Assemble the bowls.
- Divide the quinoa, lentil, and kale mixture evenly among four bowls.
- Top each bowl with a portion of the roasted sweet potatoes, cooked edamame, and sliced avocado.
Drizzle with dressing and serve.
Drizzle the lemon-tahini dressing over each bowl. Serve immediately while the components are still warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier meal prep, cook the quinoa, lentils, and roast the sweet potatoes ahead of time. Store them in separate containers in the fridge and assemble just before eating.
- 2Rinsing quinoa is important to remove its natural coating, called saponin, which can taste bitter.
- 3Feel free to add other roasted vegetables like broccoli or bell peppers for extra nutrients and color.
- 4The dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
Adapt it for your goals.
High protein
Add 1/2 cup of chickpeas or some crumbled firm tofu to each bowl for an extra protein boost.
gluten freeGluten free
This recipe is naturally gluten-free. Ensure your quinoa is certified gluten-free if you have a severe intolerance.
quickQuick
Use pre-cooked, vacuum-sealed lentils and microwaveable quinoa pouches to cut down the cooking time significantly.
low carbLow carb
Replace the quinoa and sweet potato with cauliflower rice and extra non-starchy vegetables like roasted broccoli or zucchini.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Lentils, quinoa, and edamame provide a complete protein profile, essential for muscle repair, hormone production, and overall body function.
High in Dietary Fiber
With ingredients like lentils, sweet potato, and kale, this bowl is rich in fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Rich in Healthy Fats
Avocado, olive oil, and tahini are great sources of monounsaturated fats, which are beneficial for heart health and reducing inflammation.
Packed with Vitamins and Minerals
This bowl offers a wide array of nutrients, including iron from lentils, potassium from sweet potatoes, and vitamins A, C, and K from kale.
Frequently asked questions
Yes, it is very healthy. It's packed with plant-based protein, high in fiber from lentils and vegetables, and contains healthy fats from avocado, olive oil, and tahini. It's a well-balanced meal perfect for supporting overall health.