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Quinoa and Lentil Buddha Bowl with Lemon Tahini Sauce

Throw together this super simple bowl for weekday lunches. The combination of sweet and tangy keeps you coming back for more!
Course Dinner, lunch, Main Course
Keyword 30-Minute Meal, Lentil, Quick Meal, Quinoa, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Ingredients:

  • Broccoletti
  • Cauliflower
  • Lentils
  • Quinoa
  • Pomegranate seeds
  • Cilantro

Lemon Tahini Sauce:

  • 4 T tahini
  • 1 T maple syrup
  • 1 lemon juiced

Instructions

  1. 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.

  2. Prepare your quinoa by following the instructions on the back of the package. If you are preparing lentils, do the same.

  3. Stir together all ingredients for the sauce. Add water to thin. Add salt or additional syrup or lemon juice to achieve your desired taste.

  4. Combine the vegetables, lentils, and quinoa in a bowl. Top with the sauce, pomegranate seeds, and cilantro.