Moroccan-Style Lentil & Quinoa Bowls

Ingredients

• 1 cup brown lentils, rinsed
• 1 cup quinoa, rinsed
• 2 cups diced sweet potato
• 2 cups diced zucchini
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2-3 tbsp warm water
• 1/4 cup toasted sliced almonds
• 2 tbsp chopped parsley

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced sweet potato and zucchini with 2 tbsp olive oil, 1 tsp cumin, 1 tsp coriander, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp salt. Spread on a baking sheet and roast for 25-30 minutes, until tender.

2. 2

   Meanwhile, combine the lentils and quinoa in a saucepan with 3 cups water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until grains are tender.