Roasted Broccoli Lentil Quinoa Bowls
A hearty and nutritious vegan dish that combines roasted broccoli, tender lentils, and fluffy quinoa for a deliciously satisfying meal.
Equipment
- 1 Oven preheated to 425°F
- 1 Baking Sheet lined with parchment paper
- 1 Saucepan medium size
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup lentils
- 2 cups water
- 1 large head of broccoli cut into florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Optional Add-ons
- Sliced almonds
- Avocado
- Chili flakes
- Nutritional yeast
Instructions
Preparation
- Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- Preheat oven to 425°F. Toss broccoli florets with olive oil, salt, pepper, garlic powder, and onion powder. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.
- Rinse lentils under cold water. Combine lentils and water in a saucepan. Bring to a boil, then simmer on low for 20 minutes until tender. Drain excess water and season with salt and lemon juice.
Serving
- In each bowl, layer cooked quinoa, lentils, and roasted broccoli. Add optional add-ons like sliced almonds, avocado, or chili flakes for extra flavor and texture.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold.
Notes
Pro Tips: Use fresh lemon juice to brighten the flavors.
Ingredient Substitutions: Swap out quinoa for brown rice if preferred.
How to Serve: Serve warm or at room temperature.
Storage & Freshness: Best consumed within 3 days.
Make-Ahead Tips: Prepare quinoa and lentils ahead of time and store separately until ready to assemble.
Ingredient Substitutions: Swap out quinoa for brown rice if preferred.
How to Serve: Serve warm or at room temperature.
Storage & Freshness: Best consumed within 3 days.
Make-Ahead Tips: Prepare quinoa and lentils ahead of time and store separately until ready to assemble.