Lentil Quinoa Bowl with Roasted Sweet Potato

1. 1
   prep · ~10 min

   Preheat the oven and prepare the sweet potatoes.

   1.Preheat the oven to 400°F (200°C).

   2.Peel the sweet potatoes and cut them into 3/4-inch cubes.

   3.Toss the sweet potato cubes with 1 tbsp olive oil and a pinch of salt and pepper.

   4.Spread them in a single layer on a baking sheet.

   TIPCut the sweet potatoes the same size so every piece roasts evenly.
2. 2
   roast · ~25 min

   Roast the sweet potatoes.

   Roast the sweet potatoes for 22-25 minutes, flipping them halfway through, until they are tender on the inside and caramelized at the edges.

3. 3
   simmer · ~20 min

   Cook the lentils.

   1.In a medium saucepan, add the rinsed green lentils and 2 cups of water.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Cook uncovered for 18-20 minutes until the lentils are tender but still hold their shape.

   4.Drain any excess water and set the lentils aside.

   TIPDo not salt the lentils while they cook; salt can toughen their skins. Season only after cooking.
4. 4
   simmer · ~20 min

   Cook the quinoa.

   1.In another saucepan, combine the rinsed quinoa with 1 cup of water.

   2.Bring to a boil, then cover with a tight-fitting lid and reduce the heat to low.

   3.Simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

   4.Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

   TIPRinsing quinoa removes its natural bitter coating, called saponin, so don’t skip this step.
5. 5
   saute · ~6 min

   Build the aromatic base.

   1.Heat the remaining 1 tbsp olive oil in a large skillet over medium heat.

   2.Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

   3.Add the chopped onion and sauté for 4-5 minutes until softened and lightly golden.

   4.Stir in the minced garlic and cook for another 1 minute.
6. 6
   mix · ~3 min

   Combine the lentils and seasonings.

   1.Add the cooked lentils, smoked paprika, salt, and black pepper to the skillet with the onions.

   2.Stir well and cook for 2-3 minutes until everything is heated through and well coated.

   3.Remove the skillet from the heat.
7. 7
   mix · ~2 min

   Whisk the lemon-tahini dressing.

   In a small bowl, whisk together the tahini, lemon juice, and 2-3 tbsp of warm water until the dressing is smooth and creamy enough to drizzle.

   TIPAdd the water a little at a time; the tahini will seize up first and then loosen into a velvety sauce.
8. 8
   assemble · ~3 min

   Assemble the bowls.

   1.Divide the fluffy quinoa among four bowls.

   2.Top with the seasoned lentils, roasted sweet potatoes, and a handful of fresh baby spinach.

   3.Drizzle the lemon-tahini dressing generously over the top.

   4.Garnish with chopped fresh parsley and serve warm or at room temperature.

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