Sunshine Lentil & Quinoa Power Bowls
Sunshine Lentil & Quinoa Power Bowls (No-Fuss, Meal-Prep Friendly)
Ingredients
- 3/4 cup dry green or brown lentils, rinsed
- 3/4 cup dry quinoa, rinsed
- 2 1/4 cups water or low-sodium vegetable broth, divided
- 1 cup grated carrot
- 1 cup finely chopped cucumber
- 1 red bell pepper, diced
- 2 cups chopped leafy greens (spinach, kale or lettuce)
- 1/4 cup chopped fresh herbs (parsley, cilantro, or mint)
- 2 tbsp toasted seeds (pumpkin or sunflower), optional
- 1 ripe avocado, sliced (optional)
- Sea salt & black pepper
Dressing
- 3 tbsp tahini
- 2 tbsp fresh lime juice (or lemon)
- 1 tbsp extra-virgin olive oil (optional)
- 1–2 tsp maple syrup or honey
- 1 small garlic clove, finely grated
- 3–4 tbsp water to thin
- Pinch of sea salt
Method
- Cook lentils: Simmer 18–22 min in 1 1/2 cups water/broth until tender; drain if needed; salt lightly.
- Cook quinoa: Boil 3/4 cup water/broth with rinsed quinoa, cover and cook 12–15 min; rest 5 min; fluff.
- Make dressing: Whisk tahini, lime, oil, sweetener, garlic, salt and water until creamy.
- Assemble: Split quinoa and lentils into 4 bowls; add veggies, herbs, and seeds; add avocado if using.
- Finish: Drizzle, toss, and adjust seasoning.
Nutrition (per bowl)
Calories: ~420
Protein: ~18 g
Carbs: ~55 g
Fat: ~14 g
Fiber: ~12 g
Sodium: ~260 mg
Estimates based on common ingredients; values vary.
Tips & Variations
- Citrus swap: Lemon works instead of lime—add zest for brightness.
- Extra protein: Add roasted chickpeas or grilled tofu.
- Crunch: Shredded red cabbage keeps well for meal prep.
- Heat: 1/2 tsp chili flakes or a dash of hot sauce in the dressing.
- Make-ahead: Store parts separately up to 4 days; dress before eating.
FAQ
Can I use canned lentils?
Yes—rinse and drain 2 cups canned lentils and skip cooking.
How do I keep greens fresh?
Pack separately with a paper towel; dress just before serving.
Is it gluten-free?
Yes—quinoa and lentils are naturally gluten-free. Check labels.
