Red Lentil Quinoa Bowl

The Ultimate Red Lentil Quinoa Bowl Recipe That You’ll Want to Make All Year Round

Red Lentil Quinoa Bowl

This recipe for a Red Lentil Quinoa Bowl is not just a meal; it’s a colorful, nutritious feast packed with flavors that will delight your taste buds. With its vibrant ingredients and hearty texture, this bowl is perfect for meal prep and makes a satisfying lunch or dinner option. If you’re ready to fuel your body with wholesome ingredients, then keep reading to discover how to whip up this fantastic dish!

Why Make This Recipe

Before we dive into how to make this delicious Red Lentil Quinoa Bowl, let’s talk about why you should consider making it. First off, it’s incredibly healthy! The combination of quinoa and red lentils provides a powerhouse of protein, fiber, and essential nutrients. The carrots and butternut squash add a natural sweetness along with vitamins, while the broccoli speaks to your inner health enthusiast.

Making this dish is also super easy. It’s perfect for busy weeknights when you want something nutritious without spending hours in the kitchen. You can also customize it to your liking, so feel free to throw in any veggies you love. Plus, it’s lovely to look at—who doesn’t enjoy a colorful bowl of food?

How to Make Red Lentil Quinoa Bowl

Creating your own Red Lentil Quinoa Bowl at home is simple and fun. Here’s everything you need to know to get started!

Ingredients:

• 4 large carrots (chopped)
• 4 cups peeled and cubed butternut squash (or 1 medium squash, the amount doesn’t have to be exact)
• 2 tsp olive oil
• Salt and pepper
• 1 cup uncooked quinoa (rinsed (approx. 2 cups cooked))
• 1 cup uncooked red lentils (rinsed (approx. 2 cups cooked))
• 4 cups chopped broccoli
• 5 tbsp tahini (75 g)
• 1/4 cup lemon juice
• 1 tbsp maple syrup (optional)
• 1 tsp garlic powder
• 1/2 tsp sea salt (or to taste)
• Pinch of pepper
• Water to adjust consistency

Directions:

1. Preheat Oven: Start by preheating your oven to 400 degrees F. Get it nice and hot for roasting those veggies!
2. Roast Squash and Carrot: On a roasting tray, toss the peeled and cubed butternut squash and your chopped carrots with 2 teaspoons of olive oil. Add a generous sprinkle of sea salt and pepper, mixing everything with your hands until well-coated. Roast it all for 35-45 minutes or until tender and caramelized.
3. Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a medium pot, bring 2 cups of water to a boil. Stir in your rinsed quinoa, reduce the heat to low, cover it, and let it simmer for about 15 minutes. Once done, remove it from heat and let it sit for 5 minutes before fluffing with a fork.
4. Cook Lentils: Rinse your red lentils as well. Boil 2 cups of water in a medium pot, add in 1 cup of lentils, cover, and let them cook for 15-20 minutes until they’re tender.
5. Steam Broccoli: On the stovetop, steam your broccoli for around 4-5 minutes until it’s bright and tender-crisp.
6. Make Tahini Sauce: To make the creamy tahini sauce, mix all the ingredients except for the water until fully combined. Adjust the thickness by adding water 1-2 tablespoons at a time until you reach your desired consistency.
7. Assemble the Bowls: Now comes the fun part! Divide everything—quinoa, lentils, roasted veggies, and steamed broccoli—between 4 containers or bowls. Drizzle your tahini sauce on top, and you’re ready to enjoy!

How to Serve Red Lentil Quinoa Bowl

This Red Lentil Quinoa Bowl can be served warm right after assembling, or you can enjoy it cold if you’ve prepped it ahead of time. For an extra touch, try adding a sprinkle of sesame seeds or chopped nuts on top. A slice of lemon on the side can also brighten the dish and add a zesty kick when you squeeze it over your bowl.

How to Store Red Lentil Quinoa Bowl

If you have leftovers (though we doubt you will!), simply store them in an airtight container in the fridge. They will keep well for 3-4 days. When you’re ready to enjoy them again, you can reheat the bowl in the microwave or on the stovetop. Just add a splash of water if it seems a little dry after refrigeration.

Tips to Make Red Lentil Quinoa Bowl

• Rinse Rinse Rinse: Always rinse your grains and legumes well under cold water before cooking to remove excess starch and any minor impurities.
• Customize It: Feel free to experiment with different vegetables! Spinach, kale, or bell peppers are great additions. You can even top it with some avocado for extra creaminess!
• Make Ahead: This bowl is perfect for meal prep. You can cook and store all components separately and combine them when you’re ready to eat.

Variation

If you want to change things up, try swapping the tahini sauce for a yogurt-based dressing. You could also use different types of lentils or grains like bulgur or farro for a variation in texture and flavor.

FAQs

Can I use frozen vegetables instead of fresh?
Absolutely! Frozen vegetables can be just as nutritious and save you prep time. Just remember to steam them until heated through.

Is this dish vegan-friendly?
Yes, this Red Lentil Quinoa Bowl is 100% vegan! It’s packed with plant-based proteins and healthy fats.

Can I freeze this bowl?
Yes, you can freeze the cooked quinoa and lentils in separate portions. However, it’s best to add fresh vegetables and sauce when you’re ready to eat to keep things crunchy and fresh!

With this delicious and nutritious Red Lentil Quinoa Bowl recipe, you’ll be set up for a delicious week of meals. It’s easy, hearty, and bursting with flavor—what’s not to love? Enjoy every bite!

Ultimate Red Lentil Quinoa Bowl

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• Author: ikramnihad
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A colorful and nutritious Red Lentil Quinoa Bowl, perfect for meal prep or a satisfying lunch or dinner.

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Ingredients

Scale 1x2x3x

• 4 large carrots, chopped
• 4 cups peeled and cubed butternut squash
• 2 tsp olive oil
• Salt and pepper, to taste
• 1 cup uncooked quinoa, rinsed (approx. 2 cups cooked)
• 1 cup uncooked red lentils, rinsed (approx. 2 cups cooked)
• 4 cups chopped broccoli
• 5 tbsp tahini (75 g)
• 1/4 cup lemon juice
• 1 tbsp maple syrup (optional)
• 1 tsp garlic powder
• 1/2 tsp sea salt (or to taste)
• Pinch of pepper
• Water, to adjust consistency

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Instructions

1. Preheat your oven to 400 degrees F.
2. On a roasting tray, toss the butternut squash and carrots with olive oil, salt, and pepper. Roast for 35-45 minutes until tender.
3. Rinse the quinoa, then bring 2 cups of water to a boil in a pot. Stir in quinoa, reduce heat, cover, and simmer for about 15 minutes; let sit for 5 minutes before fluffing.
4. Boil 2 cups of water in another pot, add red lentils, cover, and cook for 15-20 minutes until tender.
5. Steam broccoli for 4-5 minutes until bright and tender-crisp.
6. Mix tahini, lemon juice, maple syrup, garlic powder, sea salt, and pepper until combined. Adjust with water for desired consistency.
7. Divide quinoa, lentils, roasted veggies, and broccoli into bowls and drizzle with tahini sauce.

Notes

Perfect for meal prep and can be customized with any veggies you like.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking, Boiling, Steaming
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 12g
• Protein: 20g
• Cholesterol: 0mg

Keywords: red lentils, quinoa, vegan bowl, healthy meal, meal prep