Throw together this super simple bowl for weekday lunches. The combination of sweet and tangy keeps you coming back for more!
Do you ever have a meal that just exceeds all expectations? Like you knew it was going to be edible, but maybe not anything to write home about? And then it turns out to be love at first bite and you cry a little when you realize your bowl is empty? This bowl is one of those meals. When I took inventory of my fridge, I had cauliflower and broccoletti from my Imperfect Produce box that I needed to use up and some cooked quinoa and lentils that I had to either eat or freeze. The Imperfect pomegranate seeds staring back at me helped bring my vision to light.
Lentils are one of my favorite sources of protein. They’re versatile, soak up any sauce, and provide excellent sources of fiber, iron, protein, potassium, and B vitamins. I suggest buying Trader Joe’s pre-cooked lentils for the convenience factor, but you can also boil your own. While we’re talking about convenience, splurge on the $4 pomegranate seeds. You won’t regret it for two reasons: 1) even using tricks to make de-seeding a pomegranate supposedly painless, it’s never a pleasant experience; and 2) pomegranate seeds take this dish to a whole new level. I’m usually all for substitutions, but do not leave out these little sour bursts of flavor.
This is one of those meals that works great to just book a big batch of everything, and then freeze what you don’t eat. Roast your vegetables, cook your quinoa, and cook your lentils if you’re making those from scratch. While everything is roasting and cooking away, stir together the three sauce ingredients. You may need to add a tiny bit of water to thin it out, but be careful not to add too much. No one likes a watery sauce. Taste as you go. You might want to add a dash of salt, more lemon juice, or more maple syrup to get the sauce exactly to your liking.
Once everything is prepped, start throwing your ingredients in a bowl. Top with those special red seeds and cilantro, and dig in! Comment below if you try making this!
Quinoa and Lentil Buddha Bowl with Lemon Tahini Sauce
Ingredients
Ingredients:
- Broccoletti
- Cauliflower
- Lentils
- Quinoa
- Pomegranate seeds
- Cilantro
Lemon Tahini Sauce:
- 4 T tahini
- 1 T maple syrup
- 1 lemon juiced
Instructions
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Preheat the oven to 375oF. Cut your broccoletti and cauliflower into bite-sized pieces. Toss with olive oil and salt and pepper. Place on a cookie sheet with a silpat mat or foil. Roast for about 15 minutes or until the vegetables are fork tender.
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Prepare your quinoa by following the instructions on the back of the package. If you are preparing lentils, do the same.
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Stir together all ingredients for the sauce. Add water to thin. Add salt or additional syrup or lemon juice to achieve your desired taste.
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Combine the vegetables, lentils, and quinoa in a bowl. Top with the sauce, pomegranate seeds, and cilantro.