Lentil & Quinoa Power Bowl

• porties: 4
• actieve tijd: 15 min
• totale tijd: 40 min

Ingrediënten

Base:

1 cup dry quinoa

1 cup dry green or brown lentils (or 2 cups cooked)

3 cups water or veggie broth

Veggies (roasted or sautéed):

1 medium zucchini, chopped

1 red capsicum, chopped

1 cup broccoli florets

1 red onion, sliced

1 tbsp olive oil

Salt, pepper, paprika to taste

Toppings:

1/3 cup feta cheese (optional for creaminess & calcium)

1 avocado, sliced (healthy fats)

Fresh parsley or coriander

Dressing (PCOS-friendly lemon tahini):

2 tbsp tahini

Juice of 1 lemon

1 tbsp olive oil

1 tbsp water (more to thin if needed)

1 tsp maple syrup or honey (optional)

Salt & pepper to taste

Instructies

Cook quinoa: Rinse, then add to a saucepan with 2 cups water. Bring to boil, then simmer covered for ~12–15 minutes. Fluff with a fork.

Cook lentils: Rinse lentils and cook in 3 cups water or broth for ~20 minutes until tender. Drain excess water.

Roast/sauté veggies: Toss veggies in olive oil, salt, and spices. Roast at 200°C (400°F) for 20 minutes or sauté in a pan until golden.

Make dressing: Whisk all dressing ingredients in a small bowl until creamy.

Assemble bowls: Layer quinoa + lentils, top with veggies, feta, avocado, herbs, and drizzle with dressing.

Notities

Store in 4 airtight containers for up to 4 days in the fridge.

Keep dressing separate until serving to avoid sogginess.

Can be eaten cold or reheated.

Variations:

Mediterranean: Add olives, cherry tomatoes, cucumber, and tzatziki dressing.

Spicy: Mix in chili flakes or a dash of harissa paste.

Indian-inspired: Add roasted cauliflower, curry powder, and a yogurt-mint dressing.

Mexican: Add black beans, corn, lime, and coriander dressing.