Roasted Veggie, Lentil & Quinoa Power Bowl
Quick and easy meals that double as lunch for the week! This power bowl is not only easy to make, but it can be prepped at the start of the week for something healthy and satisfying to enjoy all week long!
- Pulse
- Lentils
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Makes
- 4 bowls
Nutrition
- Serving Size 1/4 of recipe
- Calories 344
- Fat 14 g
- Saturated Fat 3 g
- Cholesterol 6 mg
- Carbohydrate 43 g
- Fibre 12 g
- Sugars 9 g
- Protein 16 g
- Sodium 164 mg
- Potassium 1251 mg
- Iron 5 mg
Ingredients
- 2 Tbsp (30 mL) olive oil, divided
- 1 red bell pepper, seeded & roughly chopped
- 3 cups (750 mL) cauliflower florets
- 1 cup (250 mL) cooked whole green lentils (see tips)
- 2 cloves garlic, minced
- 1/2 cup (125 mL) yellow onion, finely chopped
- 1/2 cup (125 mL) dry quinoa
- 1 cup (250 mL) water
- 1 large bunch kale
- 2 Tbsp (30 mL) fresh lemon juice (about 1/2 lemon), divided
- 3 Tbsp (45 mL) sunflower seeds
- 3 Tbsp (45 mL) crumbled Feta cheese
- salt & pepper, to taste
Directions
Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
Add pepper, cauliflower, and lentils to the baking sheet. Drizzle with 1 Tbsp (15 mL) oil and season with salt and pepper. Toss to coat and spread in an even layer.
Transfer baking sheet to preheated oven and cook, undisturbed, until cauliflower is golden brown, about 30-35 minutes.
Meanwhile, heat a medium sized saucepan over medium heat. Once hot, add 1/2 Tbsp (7 mL) oil, garlic and onion. Cook, stirring occasionally, until softened, 2-3 minutes.
Add quinoa, water, and a generous pinch of salt to the saucepan. Bring to a boil, cover and reduce heat. Simmer for about 15 minutes, or until quinoa is tender and water is absorbed. Remove from heat and let stand covered for 10 minutes, then fluff with a fork.
Remove ribs from the kale and roughly chop. Place in a bowl with 1 Tbsp (15 mL) lemon juice and remaining 1/2 Tbsp (7 mL) oil. Using your hands, massage kale until tender, about 2 minutes.
When the veggies and lentils are done, add quinoa to the baking sheet and toss to combine. Drizzle with remaining lemon juice and toss once more to coat.
Divide quinoa-veggie mix, kale, and tomatoes between 4 bowls. Top with sunflower seeds and feta. Enjoy!
TIPS
- Not a fan of cauliflower? Switch it up and try roasted broccoli, Brussels sprouts or sweet potato instead!
- Prep each component in advance and store in the fridge for easy weekday lunches.
- Use what you have in your pantry. Don’t have sunflower seeds? Try almonds or walnuts instead. All out of quinoa? Swap it for rice or orzo. The possibilities are endless!
- You can use canned lentils or cook from dry! Check out the steps on our website below.
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