Vegan Lentil Quinoa Bowl with Peanut Sauce
Enjoy this power-packed vegan lentil quinoa bowl, with tons of veggies and a delicious peanut sauce!
Servings 4 servings
Calories 541kcal
Ingredients
For the Bowls:
- ½ cup uncooked red lentils
- ½ cup uncooked quinoa
- 2 medium sweet potatoes, peeled and chopped
- 2 large carrots, peeled and chopped
- 1 medium red onion, quartered
- ½ small head of cabbage, cut lengthwise into ½-inch rounds
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 3 green onions, chopped
- ¼ cup cilantro, chopped (optional)
- 1 avocado, peeled, pitted, and chopped
For the Peanut Sauce:
- 2 tbsp natural peanut butter
- 2 tbsp lower-sodium soy sauce (use gluten free tamari or soy aminos if gluten free)
- 1 tbsp sweet red chili sauce (optional)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1/2 tbsp maple syrup
- 1/8 tsp salt
- 1/2 cup coconut milk
Instructions
- Preheat the oven to 400 degrees F. Prep and chop all your vegetables.
- Prepare the quinoa and red lentils according to package directions.*
- Place the sweet potatoes, carrots, and red onion on one baking sheet. Place the cabbage rounds in a single layer on the other baking sheet. Drizzle the vegetables with the olive oil and sprinkle on the salt and pepper, dividing evenly between the two baking sheets. Give everything a good toss with your hands to ensure it's coated and seasoned well.
- Place the baking sheets in the oven. Cook the cabbage for about 20 minutes, and the carrots and sweet potatoes for 25-30 minutes, stirring and flipping once halfway through.
- While the quinoa, lentils, and veggies are cooking, prepare the peanut sauce. Add all the sauce ingredients to a small pot. Simmer over low heat for 5 minutes, stirring occasionally, until well combined and slightly thickened.
- When the veggies are done, chop the cabbage and red onions.
- Build your bowl! To each bowl, add some quinoa, lentils, sweet potato, carrots, cabbage, red onion, green onions, cilantro, and avocado. Top with a little peanut sauce. Enjoy!
Notes
- To save on dishes, you can cook the quinoa and red lentils together in the same pot if you’d like. Combine the ½ cup quinoa, ½ cup lentils, and 2 ½ cups water. Simmer for 15-20 minutes, until fluffy and tender, keeping a close eye on it and adding additional water if needed.
- Feel free to use any leftover roasted vegetables instead of roasting the carrots, sweet potatoes, onion, and cabbage. This dish is flexible.
Nutrition
Calories: 541kcal