Quinoa, lentil & beetroot vegan bowls
These quinoa, lentil & beetroot vegan bowls are a tasty meal packed with plant-based protein, iron and fibre.
Servings 2 -3 servings
Equipment
- oven
Ingredients
- 1/2 cups raw quinoa any colour
- 1 1/2 cups canned lentils
- 2 small or 1 large beetroot
- 4 cups beetroot leaves
- 1/4 cup coarsely chopped parsley leaves
Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 tsp salt
- 1/2 tsp paprika
- freshly ground black pepper
To serve
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds a.k.a. pepitas
Instructions
- Wrap beetroot in foil and roast in a moderate-temperature oven until tender (about 45 minutes).
- While the beetroot cooks, place quinoa in a bowl and rinse several times, stirring with your fingers, until the water runs clear.
- Drain quinoa and place in a pot with 2 cups water. Let boil and simmer until fluffy (about 15-20 minutes).
- Rinse and drain lentils.
- Tear beetroot leaves with your hands and steam or sauté in a little olive oil.
- When beetroot is ready, peel and cube.
- Mix quinoa, lentils, beetroot, beetroot leaves and most of the parsley (reserve some for garnish).
- In a small bowl or jar mix dressing ingredients. Stir through quinoa mix.
- Adjust seasoning, serve in bowls topped with mixed seeds and reserved parsley.