Moroccan Spiced Lentil & Quinoa Endurance Bowl

Ingredients

• 0.5 cup Dry Quinoa
• 1 cup Water
• 0.125 tsp Salt
• 0.5 cup Brown or Green Lentils
• 2 cups Water
• 1 tsp Olive Oil
• 1 clove Garlic
• 0.5 tsp Ground Cumin
• 0.25 tsp Ground Coriander
• 0.25 tsp Ground Turmeric
• 0.25 tsp Salt
• 0.125 tsp Black Pepper
• 1 medium Sweet Potato
• 1 tbsp Olive Oil
• 0.5 tsp Smoked Paprika
• 0.25 tsp Ground Cumin
• 0.125 tsp Salt
• 0.125 tsp Black Pepper
• 2 cups Fresh Spinach
• 0.5 medium Avocado
• 2 tbsp Shelled Pistachios
• 2 tbsp Fresh Cilantro
• 1 tbsp Fresh Parsley
• 2 tbsp Tahini
• 1.5 tbsp Lemon Juice
• 1 tsp Maple Syrup
• 2 tbsp Water
• 0.5 clove Garlic
• 0.125 tsp Salt

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Roasted Sweet Potatoes: In a medium bowl, toss the diced sweet potato with 1 tablespoon olive oil, smoked paprika, 0.25 tsp ground cumin, 0.125 tsp salt, and 0.125 tsp black pepper. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway through.
3. Cook the Quinoa: While the sweet potatoes roast, combine 0.5 cup dry quinoa, 1 cup water, and 0.125 tsp salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
4. Cook the Spiced Lentils: In another small saucepan, heat 1 tsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the rinsed lentils, 2 cups water, 0.5 tsp ground cumin, 0.25 tsp ground coriander, 0.25 tsp ground turmeric, 0.25 tsp salt, and 0.125 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid if necessary.
5. Prepare the Lemon-Tahini Drizzle: In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic (if using), and 0.125 tsp salt. Gradually add 2-3 tablespoons of water, whisking until the drizzle reaches a smooth, pourable consistency.
6. Assemble the Bowls: Divide the fresh spinach between two serving bowls. Top each with a generous serving of cooked quinoa, spiced lentils, and roasted sweet potatoes. Arrange the sliced avocado on top. Garnish with chopped pistachios, fresh cilantro, and fresh parsley.
7. Drizzle generously with the Lemon-Tahini Drizzle and serve immediately.

Nutrition (per serving)