Roasted Veggie & Quinoa Lentil Bowl 🍃🌿 w/ Creamy Tahini Vinaigrette
2 1/2 cups butternut squash cubes (1.5 to 2cm cubes)
1.5 tbsp oil, 1/4 tsp each kosher salt and pepper for squash roasting
2 bell peppers, large dice
1 medium red onion, sliced
1 tbsp oil, 1/4 tsp each kosher salt and pepper for veggie roasting
1 cup uncooked quinoa
1 cup cooked lentils
1 cup cherry or grape tomatoes, halved
Creamy Tahini Vinaigrette (whisk together well; makes extra than what you need for this recipe):
1/4 cup pourable tahini
1/4 cup vegan mayo
2 tbsp apple cider vinegar
1/2 tsp each kosher salt, pepper and garlic powder (increase seasoning amount to taste)
Juice of 1 lemon
2 tsp dijon mustard
1/4 to 1/2 tsp dried dill, to taste
2 tbsp maple syrup
*if you want a thinner dressing, add a couple teaspoons water as needed
Set oven to 400 degrees F (convect/fan). Place squash on baking tray lined with parchment. Drizzle with its oil and seasonings and toss. Bake for 40 to 55 min, flipping halfway until tender.
Meanwhile, place peppers and onion slices on separate baking tray. Drizzle with its oil and seasonings, toss, bake for 20 to 30 min, flipping halfway. Cook time varies depending how large pieces are cut.
Cook quinoa according to package directions and place in large mixing bowl to cool somewhat. Add cooked lentils, most of peppers, onions and tomatoes. Gently toss with around half the dressing. Serve, top with the squash and remaining veggies. Serve with extra dressing.
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