Loaded Lentil Power Bowl

Name: Loaded Lentil Power Bowl
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup dry lentils; 1 cup quinoa; 2 medium carrots; 2 cups kale; 1 red bell pepper; 1/4 cup tahini; 2 tbsp lemon juice; 3 tbsp olive oil; 2 cloves garlic; Salt and black pepper to taste

Hearty cooked lentils with roasted vegetables, quinoa, and a tahini dressing.

45 min · Beginner · 520 cal · 20g protein · $1.80/serving · American

Vegan Healthy High-Protein Meal Prep

45minutes

4servings

520calories

20gprotein

$1.80per serving

Save this recipe

Ingredients (serves 4)

1 cup dry lentils
1 cup quinoa
2 medium carrots
2 cups kale
1 red bell pepper
1/4 cup tahini
2 tbsp lemon juice
3 tbsp olive oil
2 cloves garlic
Salt and black pepper to taste

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Cook lentils in salted water for 25 minutes until tender but not mushy.
2
Cook quinoa in salted water for 15 minutes until fluffy.
3
Preheat oven to 400 F, cut carrots and bell pepper into bite-sized pieces, toss with 2 tbsp olive oil and salt.
4
Roast vegetables for 25 minutes until caramelized.
5
Whisk tahini with lemon juice, minced garlic, 1 tbsp olive oil, and 3 tbsp water to make dressing.
6
Massage kale with a pinch of salt and lemon juice.
7
Divide quinoa among bowls, top with cooked lentils, roasted vegetables, and massaged kale.
8
Drizzle tahini dressing over each bowl.