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Quinoa Lentil Bowls


This one–bowl wonder delivers a nutritional stew of bone builders. Plus, lofty fiber numbers make it extra–satisfying.

¾ C dry French green lentils
¾ C quinoa
2 medium sweet potatoes, cubed
2 C baby kale
1 C sliced Peppadew pepper or roasted red pepper
1 pint cherry tomatoes, halved
1 avocado, cubed
3 T tahini
2 T extra–virgin olive oil
juice of ½ lemon
2 t honey
1 t smoked paprika
½ C chopped parsley
salt to taste (divided)

Place lentils and 2 cups water in medium saucepan. Bring to boil, reduce heat to medium–low, and simmer until lentils are tender but not mushy, about 25 minutes. Heat 2 teaspoons oil in separate medium–sized saucepan over medium heat. Add quinoa and heat, stirring often, until grains are fragrant. Add 1½ cups water to pan, bring to boil, reduce heat to medium–low, and simmer covered for 12 minutes, or until quinoa is tender and water has been absorbed. Set aside covered for 5 minutes and then fluff with fork.
Preheat oven to 400 degrees Fahrenheit. Toss sweet potato with oil and salt to taste, spread out on baking sheet and roast until tender, about 25 minutes. Divide lentils, quinoa, sweet potatoes, kale, peppers, tomatoes and avocado among serving bowls. Whisk together tahini, olive oil, 2 tablespoons water, lemon juice, paprika and a couple pinches of salt. Drizzle tahini dressing over bowls and garnish with parsley. Serves four.

Per serving: 521 calories; 20 g protein; 67 g carbohydrate; 22 g fat; 3 g saturated fat; 0 mg cholesterol; 20 g fiber; 280 mg sodium.