Ingredients

• 1 cup green lentils
• 1 cup quinoa
• 1 large sweet potato, peeled and diced
• 1 red onion, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups fresh spinach
• For the tahini dressing:
• 1/4 cup tahini
• 3 tablespoons lemon juice
• 1 small garlic clove, minced
• 2-3 tablespoons water (to thin)

Instructions

1. 1. Rinse lentils and quinoa. Cook lentils in a pot of salted water according to package directions until tender, about 20 minutes. Drain and set aside.
2. 2. Meanwhile, cook quinoa in 2 cups water with a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork.
3. 3. Preheat oven to 400°F (200°C). On a baking sheet, toss diced sweet potato, red onion, and bell pepper with olive oil, cumin, paprika, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned.
4. 4. Make the dressing: In a small bowl, whisk together tahini, lemon juice, garlic, and enough water to reach a pourable consistency. Season with salt to taste.
5. 5. To assemble bowls, divide quinoa and lentils among four bowls. Top with roasted vegetables and fresh spinach. Drizzle with tahini dressing and serve warm or at room temperature.