Winter Lentil & Quinoa Veg Bowls

Vegan • high fiber • simple ingredients • ~7 servings

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Step 1

Rinse 2 cups dry lentils in a sieve

Step 2

Put in a pot with plenty of water (at least 4-5 cups), bring to a boil, then simmer 20-25 mins (until tender, but not mushy)

Step 3

Drain, then stir in 1/2-1 tsp of salt, some black pepper, and optional paprika/garlic powder

Step 4

Rinse 2 cups of quinoa well

Step 5

Add to pot with 4 cups water and a pinch of salt

Step 6

Bring to a boil, cover, reduce to low, and cook 15 minutes

Step 7

Turn off heat, let sit covered 5 minutes, then fluff with a fork. Set aside.

Step 8

Preheat oven to 400°F (200°C)

Step 9

Chop: - Squash/sweet potatoes into ½–¾" cubes - Carrots into coins/chunks - Broccoli/Brussels into bite-size florets/halves

Step 10

Toss all veg (except kale) in a big bowl with: - 3 TBSP olive/avocado oil - Remaining 1/2-1 tsp salt - Black Pepper - Optional: smoked paprika + garlic powder + dried herbs

Step 11

Spread on 2 sheet pans in a single layer

Step 12

Toast 25-30 mins, flipping once, until edges are browned and veg are tender.

Step 13

Option A - on the trays: - Tear kale off stems, rip into pieces - When veggies have about 5-7 minutes left, toss kale over the top, drizzle with a tiny splash of oil or water, and roast until just wilted

Step 14

Option B - in a pan: - Saute kale in a big pan with a splash of water and a pinch of salt 3-5 mins until bright green and wilted - Stir into the roasted veggies in a big bowl

Step 15

Grab 7 meal-prep containers. In each one, aim for: - 1/2 cup cooked quinoa - 3/4 cup cooked lentils - 1/1/2 cups roasted veggies and kale

Step 16

Keep 4-5 in fridge, the rest in freezer.

Step 17

Can add a splash of water when reheating if dry.

Step 18

After reheating, can add: - A squeeze of lemon juice - 1-2 tsp of olive oil or spoonful of hummus (added fat/calories)