Vegan Lentil and Quinoa Bowl 

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A complete protein-packed plant-based meal

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 cup cooked quinoa
• 2 cups spinach or kale
• 1 roasted sweet potato, cubed
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced

For the Dressing:

• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp water (adjust for consistency)
• Sea salt and pepper to taste

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Instructions:

1. Toss quinoa, lentils, greens, sweet potato, and cherry tomatoes in a bowl.
2. Blend dressing ingredients until smooth. Drizzle over the bowl.
3. Top with avocado slices and serve.

Per Serving (1/4 of bowl):

• Protein: ~20 g
  • (From lentils and quinoa, a complete amino acid profile)
• Fat: ~18 g
  • (From tahini and avocado)
• Carbohydrates: ~50 g
  • (From lentils, quinoa, and sweet potato)
• Fiber: ~10 g
  • (From greens, lentils, and quinoa)
• Key Micronutrients:
  • Iron: ~30% DV
  • Vitamin A: ~150% DV
  • Vitamin C: ~40% DV

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Grocery list

• Lentils (green or brown)
• Quinoa
• Spinach or kale
• Sweet potato
• Cherry tomatoes
• 1 avocado

For the Dressing:

• Tahini
• Lemon juice
• Olive oil
• 1 clove garlic
• Sea salt and pepper