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Fall Lentil Bowls with Walnut Pesto

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Level: Easy

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Description

Super delicious gluten-free bowls with quinoa, turmeric lentils, roasted veggies, and creamy walnut kale pesto for the ultimate good and good for you meal prep dinner or lunch!

Ingredients

  • 1 cup Quinoa, Cooked To Package Directions With A Sprinkle Of Salt
  • FOR THE WALNUT PESTO:
  • 1 cup Chopped, Toasted Walnuts
  • 3 cups Torn Kale Leaves
  • ½ cups Grated Parmesan Cheese
  • 1 clove Garlic, Peeled
  • ½ whole Lemon, Juiced
  • 1 teaspoon Kosher Salt
  • ½ cups Olive Oil
  • FOR THE ROASTED VEGETABLES:
  • 1 whole Large Sweet Potato, Peeled And Cut Into 1-inch Cubes
  • 16 ounces, weight Small Tomatoes (cocktail, Cherry, Campari, Etc)
  • 2 Tablespoons Olive Oil
  • Kosher Salt
  • ¼ teaspoons Cumin
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Sugar
  • FOR THE TURMERIC LENTILS:
  • 1 cup Split Red Lentils (or Any Kind You Like!)
  • 2-½ cups Water, More Or Less Depending On Package Directions
  • 1 Tablespoon Tomato Paste
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Turmeric
  • ½ teaspoons Yellow Curry Powder

Preparation

Add all pesto ingredients to a food processor and combine on high for 1–2 minutes until a smooth paste forms. Taste, and add more salt to your preference or a bit of olive oil if the pesto seems dry. It will be thick, nearly the consistency of grainy peanut butter.

Preheat oven to 400ºF. Arrange sweet potatoes and tomatoes on one large or two small baking sheets. Drizzle all over with olive oil. Sprinkle sweet potatoes with ½ teaspoon of salt, cumin, and cinnamon. Sprinkle tomatoes with ¼ teaspoon salt and the sugar. Roast for 35–45 minutes until potatoes are tender and caramelized at the edges.

Cook lentils with water, tomato paste, and spices. Simmer as directed until just tender. Taste, and add more salt if needed.

Arrange bowls with scoops of quinoa and lentils followed by some sweet potatoes, tomatoes, and a scoop of walnut kale pesto. Flaky salt, crushed red pepper, or cracked black pepper would be showing off, which is always encouraged.

Notes:
• Do not fret about this meal! It is delicious as written, but the options for simplifying it or changing it up are endless.
• This bowl is gluten-free as written. Be sure to check labels on spices and other ingredients just in case!
• Make ahead: The pesto can be made several days in advance and kept in the fridge, or frozen for several months. All other components can be made ahead and reheated in the microwave. I adore this in particular for a Sunday dinner and double batch for lunches all week.
• I usually make these components separately then assemble them right before I’m ready to eat. However, to make this in 1 hour, follow these steps: Start the oven for the roasted veggies. Prep the veggies and arrange them on a baking sheet. When the oven is hot, bake per directions, set a timer. When the veggies are in, start the quinoa and lentils at the same time; they both will simmer for about 15 minutes—unless your package directions vary a lot from mine. If so, start the thing that cooks the longest first! Use timers! While the veggies, lentils, and quinoa are cooking at the same time, whip up the pesto. Look at you go, you organized kitchen master.
• You can replace the quinoa with farro, leftover rice, or any other grain you like.
• Roast any veggies you have, enjoy, or can use in other dishes throughout the week.
• Use jarred pesto or any other sauce you like: hummus, tahini sauce, or even vinaigrette.
• If you don’t have turmeric or curry powder for the lentils, cook them in some chicken or veggie broth instead of water for extra flavor.

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