# What You'll 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 - 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 additional 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 to 425°F (220°C).
02 - Combine sweet potato cubes, bell pepper, zucchini, and red onion in a large bowl. Drizzle with olive oil and sprinkle smoked paprika, cumin, salt, and pepper. Toss until evenly coated. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - Place lentils, water, bay leaf, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low. Simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain excess water and remove bay leaf.
04 - Bring 2 cups water or vegetable broth to a boil in a separate pot. 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 mixing bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth and creamy. Add additional water as needed to achieve desired consistency.
06 - Divide cooked grains evenly among four serving bowls. Top each portion with cooked lentils and roasted vegetables. Drizzle generously with tahini dressing and garnish with pumpkin seeds and fresh parsley. Serve warm.
