# Components:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water or vegetable broth
→ Lentils
03 - 1 cup green or brown lentils, rinsed
04 - 2.5 cups water
05 - 1 bay leaf
06 - 0.5 teaspoon salt
→ Roasted Vegetables
07 - 1 medium sweet potato, peeled and cubed
08 - 1 red bell pepper, diced
09 - 1 zucchini, sliced
10 - 1 red onion, sliced
11 - 2 tablespoons olive oil
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon ground cumin
14 - Salt and pepper to taste
→ Tahini Dressing
15 - 0.25 cup tahini
16 - 2 tablespoons fresh lemon juice
17 - 2 tablespoons water, plus more as needed
18 - 1 tablespoon maple syrup
19 - 1 small garlic clove, minced
20 - 0.5 teaspoon salt
→ Toppings
21 - 2 tablespoons pumpkin seeds
22 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Set oven temperature to 425°F (220°C).
02 - Combine sweet potato, bell pepper, zucchini, and red onion in a bowl. Toss with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
03 - In a saucepan, combine lentils, water, bay leaf, and salt. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain excess liquid and remove bay leaf.
04 - In a separate pot, bring 2 cups water or broth to a boil. Add quinoa or rice, reduce heat to low, cover with a lid, and cook according to package instructions, approximately 15-20 minutes. Fluff with a fork.
05 - In a bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth and creamy. Gradually add additional water as needed to achieve desired consistency.
06 - Divide cooked grains evenly among four bowls. Top each portion with cooked lentils and roasted vegetables. Drizzle generously with tahini dressing. Garnish with pumpkin seeds and fresh parsley. Serve warm.
