# What You'll Need:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water or vegetable broth
→ Lentils
03 - 1 cup green or brown lentils, rinsed
04 - 2½ cups water
05 - 1 bay leaf
06 - ½ teaspoon salt
→ Roasted Vegetables
07 - 1 medium sweet potato, peeled and cubed
08 - 1 red bell pepper, diced
09 - 1 zucchini, sliced
10 - 1 red onion, sliced
11 - 2 tablespoons olive oil
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground cumin
14 - Salt and pepper to taste
→ Tahini Dressing
15 - ¼ cup tahini
16 - 2 tablespoons lemon juice
17 - 2 tablespoons water, plus more as needed
18 - 1 tablespoon maple syrup
19 - 1 small garlic clove, minced
20 - ½ teaspoon salt
→ Toppings
21 - 2 tablespoons pumpkin seeds
22 - 2 tablespoons fresh parsley, chopped
# How to Make:
01 - Set oven temperature to 425°F (220°C).
02 - In a large mixing bowl, combine sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Toss until vegetables are evenly coated.
03 - Spread seasoned vegetables on a baking sheet in a single layer. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
04 - In a saucepan, combine lentils, 2½ cups water, bay leaf, and salt. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until lentils are tender but not mushy. Drain any excess liquid and discard bay leaf.
05 - In a separate pot, bring 2 cups water or broth to a boil. Add quinoa or rice, reduce heat to low, cover, and cook according to package instructions, approximately 15 to 20 minutes. Fluff with a fork.
06 - In a mixing bowl, whisk together tahini, lemon juice, 2 tablespoons water, maple syrup, minced garlic, and salt until smooth and well combined. Add additional water as needed to achieve desired consistency.
07 - Divide cooked grains evenly among four bowls. Top each portion with cooked lentils and roasted vegetables. Drizzle generously with tahini dressing and garnish with pumpkin seeds and fresh parsley. Serve warm.
