Lentil-Quinoa Buddha Bowl

1. 1
   prep · ~5 min

   Preheat the oven and prepare the sweet potatoes.

   1.Preheat oven to 400°F (200°C).

   2.Toss the sweet potato cubes with 1 tbsp olive oil and a pinch of salt and smoked paprika.

   3.Spread in a single layer on a baking sheet.
2. 2
   roast · ~30 min

   Roast the sweet potatoes.

   Roast for 25-30 minutes, stirring halfway through, until tender and caramelized on the edges.

   TIPDon't crowd the pan, or the sweet potatoes will steam instead of roast.
3. 3
   boil · ~25 min

   Cook the lentils.

   1.Combine brown lentils with 3 cups water in a medium saucepan.

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

   3.Cover and cook for 20-25 minutes, until tender but not mushy.

   4.Drain any excess water and stir in a pinch of salt.
4. 4
   boil · ~20 min

   Cook the quinoa.

   1.Combine rinsed quinoa with 2 cups water in a small saucepan.

   2.Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

   3.Remove from heat and let it sit, covered, for 5 minutes.

   4.Fluff with a fork before serving.
5. 5
   mix · ~2 min

   Make the lemon-tahini dressing.

   In a small bowl, whisk together tahini, lemon juice, minced garlic, the remaining 1 tbsp olive oil, and 3 tbsp water until smooth and creamy. The dressing will thicken as it sits.

6. 6
   assemble · ~5 min

   Assemble the buddha bowls.

   1.Divide the baby spinach evenly among four bowls.

   2.Arrange generous scoops of quinoa, lentils, and roasted sweet potatoes over the spinach.

   3.Top with sliced avocado.

   4.Drizzle generously with the lemon-tahini dressing.

   TIPFor meal prep, store the dressing separately and add it right before eating.

Cuisines we love