Roasted Vegetable Bowl with Quinoa and Lentil Base
Ingredients
- brussel sprouts
- sweet potato
- quinoa
- lentils
- lettuce
Dressing
- 1-2 tablespoons tahini
- juice of 1 lemon
Preparation
Preheat oven to 425°F.
Roast brussel sprouts and sweet potato for approximately 30 minutes.
Prepare cooked quinoa and lentils.
Assemble the bowl with a base of quinoa and lentils, topped with chopped lettuce.
Serve with a dressing made by mixing 1-2 tablespoons of tahini with the juice of one lemon or a dressing of choice.
