Vegetable Bowl Recipe
Best Vegetable Bowl with crispy roasted lentils and a creamy tahini dressing. Made with 10 budget-friendly vegan ingredients. Meal prep this recipe and refrigerate for up to 5 days.
Servings: 5 people
Calories: 564kcal
Ingredients
- 1 ¼ cups quinoa rinsed
- 3 ¾ cups cooked Puy lentils or French, green or brown (or 1 ½ cups dried lentil, cooked until al dente)
- 2 medium sweet potatoes cut into ¾-inch pieces (about 4 ½ cups)
- 1 ½ pounds Brussels sprouts trimmed, and either halved, or quartered if large (about 6 cups)
- Drizzle of olive oil
- Dash of garlic powder
- Dash of onion powder
- Salt to taste
- Freshly ground black pepper to taste
For the Tahini Dressing:
- ¾ cup tahini
- ¼ teaspoon ground cumin
- ¼ teaspoon salt or to taste
- 1 medium lemon juice
- 2 cloves garlic
- ½ cup ice-cold water plus more as needed
Optional for serving:
- hemp seeds
- avocado roughly chopped
Instructions
- Preheat the oven to 425ºF.
- Cook the quinoa: Transfer the washed quinoa to a saucepan with 2 ½ cups water or vegetable broth. Bring the liquid to a simmer and cook covered for 15 minutes. Set aside for 5 minutes before fluffing with a fork.
- Prepare and roast the veggies: Meanwhile, transfer the Brussels sprouts and sweet potatoes to a large rimmed baking sheet in a single layer. Toss them with olive oil, onion and garlic powders, and salt. Place them in the oven on the middle rack. Roast for about 25 minutes, or until the sweet potatoes are just fork tender and golden brown.
- Prepare and roast the lentils: Transfer the cooked lentils to a medium baking sheet in a single layer. Toss them with olive oil, onion and garlic powders, and salt. Place them in the oven on the top rack. Roast them for about 15 minutes, or until they are crispy.
- Make the dressing: Transfer the tahini, cumin, salt, and lemon juice to a medium bowl. Grate or press the garlic into the bowl. Add the ice-cold water 1 tablespoon at a time until the desired consistency.
- For serving: Serve the quinoa, roasted lentils, and veggies with the desired amount of dressing. Season with salt and pepper. Top with chopped avocado and a sprinkle of hemp seeds, if using.
Video
Notes
- Cook the lentils until al dente before roasting them. Do not overcook them or they won't get crispy and hold their shape.
- Do not overcrowd the veggies or they will steam instead of brown. Use two baking sheets if they do not fit on one in a single layer.
- This recipe makes extra tahini dressing. Refrigerate leftovers in an airtight container for up to 5 days.
- Refrigerate leftover Best Vegetable Bowl components for up to 5 days. Store the dressing in a separate container.
Nutrition
Calories: 564kcal | Carbohydrates: 92g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 81mg | Potassium: 1035mg | Fiber: 30g | Sugar: 8g | Vitamin A: 8424IU | Vitamin C: 132mg | Calcium: 158mg | Iron: 9mg
