Ingredients
For the Bowls
- 1 tsp olive-oil for roasting the squash & carrots
- 4 cups chopped broccoli (or about 1cup chopped per bowl)
- 4 cups peeled & cubed butternut-squash (or about 1cup per bowl)
- 4 large carrots (or about ½cup chopped per bowl)
- 2 cups red-lentils (or ½cup cooked per bowl)
- 2 cups cooked-quinoa (or ½cup cooked per bowl)
- salt & pepper
For the Lemon Tahini-Sauce
- 4 tbsp tahini
- ¼ cup lemon-juice
- 1 tsp garlic-powder
- ½ tsp sea-salt
- water to thin, slowly add & whisk until you reach your desired consistency
Instructions
- Pre-heat oven to 425°F.
- Add the peeled & cubed butternut-squash and sliced carrot into a roasting tray. Add 1 tsp olive-oil & generous sprinkling of sea-salt and pepper, then use the hands to blend.
- Roast for 35-45minutes till tender.
- Meanwhile, steam the broccoli & cook the quinoa & lentils when you have not prepared them beforehand.
- To create the tahini-sauce, then throw the ingredients together till creamy & smooth.
- To assemble, divide everything involving 4 bowls or containers and serve straight away.
Notes
- To cook quinoa, add 2cups water to a boil in a saucepan. Add 1 cup uncooked quinoa, reduce heat to a light simmer, then cover and cook for 15minutes. Remove from heat & off the quinoa with a fork.
- To cook red-lentils, bring 2cups water to a boil in a saucepan. Add 1 cup dry-lentils, cover & cook for 15-20minutes till tender.
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