Vegan Beet Lentil Bowl With Cucumber Tahini Dressing
- 2 Small Sweet Potatoes
- 1 1/2 Large Red Beets
- 1/2 cup Quinoa
- 1/2 cup Brown lentils
- 3/4 tsp Vegetable Stock Powder
- 1/2 Large Cucumber
- 2 Garlic Cloves
- 2 TBSP Tahini
- 2 Small Sweet Potatoes
- 1 1/2 Large Red Beets
- 1/2 cup Quinoa
- 1/2 cup Brown lentils
- 3/4 tsp Vegetable Stock Powder
- 1/2 Large Cucumber
- 2 Garlic Cloves
- 2 TBSP Tahini
Directions
1. Put the quinoa and lentils in a pot with 2 ½ cups water, bring to a boil, then lower heat again and simmer with a lid on until they’re done.
2. Wash the potatoes and red beets, peel the red beets, and then chop everything into small cubes.
3. Set the veggies in a pot with some water (just enough to cover the bottom!), cover with a lid, and cook until they’re soft.
4. In a blender, combine the cucumber, garlic and tahini and blend.
5. In each bowl, mix 1- 1 ½ cup of the quinoa-lentil mix, half of the vegetables, and half of the dressing. Enjoy!
Notes: You might have leftover lentils and quinoa – if you do, no big deal! It’s perfect served warm or cold, tossed on salads and just about anything else 🙂
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Photo: Rebecca Botello