Ingredients

The following ingredients have 2 Servings
  • 2 cups cooked red quinoa, cooked in broth for best flavor
  • 1 cup cooked French lentils, cooked in broth for best flavor
  • 1 cup small Brussels sprouts, trimmed and halved
  • 2 small beets, peeled and quartered
  • 1/2 yellow bell pepper, chopped
  • 10 cherry tomatoes
  • 1 cup butternut squash, diced
  • a handful of green beans, trimmed
  • 1/4 red onion, cut into 1" pieces, layers separated
  • handful of mushrooms, trimmed and halved or quartered
  • olive oil
  • salt and fresh cracked black pepper
  • 1/4 cup tahini
  • water
  • juice of 1/2 lemon

Instruction

  • Preheat oven to 375F
  • Toss the vegetables in a generous amount of olive oil and season with salt. Arrange in a single layer on a baking sheet and roast for about 20-30 minutes, until everything is nice and tender and just beginning to brown. They will be so flavorful they won't need any other seasoning.
  • Whisk the tahini and lemon with enough water to thin it to drizzling consistency. Taste and add more lemon if you'd like.
  • Divide the warm quinoa and lentils between two bowls. Top with the roasted vegetables.
  • Drizzle with the tahini lemon dressing and dig in!