Autumn Lentil and Quinoa Harvest Bowl

Ingredients

• 1 cup lentils, dry, rinsed
• 1 cup quinoa, dry, rinsed
• 2 cups butternut squash, peeled and cubed
• 2 cups brussels sprouts, trimmed and halved
• 4 cups kale, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pumpkin seeds, toasted

Instructions

1. 1

   In a medium saucepan, combine the lentils and quinoa with the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until grains are tender.

2. 2

   Meanwhile, preheat oven to 400°F. Toss the butternut squash and brussels sprouts with a drizzle of oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.