Running on Real Food · by Deryn Macey★ 4.7 (7)
Red Lentil Quinoa Bowl
NUTRITION · PER SERVING55M COOK
CAL 28%·PRO 49%
CARBS 84G61% OF CAL
14G FIBER0G ADDED0G INTRINSIC63G OTHER7G TOTAL SUGAR
FAT 16G27% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A wholesome grain and vegetable bowl with red lentils, quinoa, roasted squash, carrot, and broccoli dressed with tahini-lemon dressing. Hearty and nutritious for meal prep.
mainamericangrain bowlbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large carrots (chopped)
- 4 cups peeled and cubed butternut squash (or 1 medium squash, the amount doesn't have to be exact)
- 2 tsp olive oil
- salt and pepper
- 1 cup uncooked quinoa (rinsed (approx. 2 cups cooked))
- 1 cup uncooked red lentils (rinsed (approx. 2 cups cooked))
- 4 cups chopped broccoli
- 5 tbsp tahini (75 g)
- 1/4 cup lemon juice
- 1 tbsp maple syrup (optional)
- 1 tsp garlic powder
- 1/2 tsp sea salt (or to taste)
- pinch of pepper
- water to adjust consistency
At a glance
PER SERVING · TIME 55M
CAL 28%·PRO 49%
CARBS 84G61% OF CAL
14G FIBER0G ADDED0G INTRINSIC63G OTHER7G TOTAL SUGAR
FAT 16G27% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 297mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1409mg
- Calcium
- 144mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.