# What You Need:
→ 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 - 2½ cups water
05 - 1 bay leaf
06 - ½ 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 - ½ teaspoon ground cumin
14 - Salt and pepper to taste
→ Tahini Dressing
15 - ¼ 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 - ½ teaspoon salt
→ Toppings
21 - 2 tablespoons pumpkin seeds
22 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Set oven to 425°F (220°C) to prepare for roasting vegetables.
02 - In a large bowl, combine sweet potato, bell pepper, zucchini, and red onion. Toss with olive oil, smoked paprika, cumin, salt, and pepper. Spread vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - While vegetables roast, combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 20-25 minutes until lentils are tender. Drain excess liquid and remove bay leaf.
04 - In a separate pot, bring water or broth to a boil. Add quinoa or rice, reduce heat to low, cover, and cook according to package instructions, approximately 15-20 minutes. Fluff with a fork before serving.
05 - In a mixing bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth and well combined. Add additional water gradually to achieve desired consistency.
06 - Divide cooked grains evenly among four bowls. Top each portion with cooked lentils and roasted vegetables. Drizzle tahini dressing generously over each bowl. Garnish with pumpkin seeds and fresh parsley if desired. Serve warm.
