Hey guys, happy Saturday! It is a bright & beautiful fall morning here in SoCal. I have certainly been enjoying the fall produce, harvest sunsets, and crisp mornings. Can't lie..it is my favorite time of the year.
In my excitement, I threw this seasonal lentil bowl together for dinner this week and had to share it with you all! It was so quick to prepare, satisfying, and contained all the macros & nutrients! One of those meals that surprise you, and you can't stop saying "Wow, this is so good" throughout..
Vegan, gluten-free, packed with plant-based protein & healthy fats. I know a lot of us struggle to put together healthy dinners during our busy weeks - this bowl should help take are of that..for lunch AND dinner! Not only are all of the ingredients super versatile, but it is a quick dish that will keep you satisfied for hours - lunch or dinner.
Heres the low down:
Toasted pumpkin seeds
Cook the quinoa and lentils according to directions. Tip: I like to first put the dry, uncooked quinoa in the pot with a tsp of olive oil to toast a bit. Then add the water and let simmer for about 15 minutes until nice & fluffy. One the lentils and quinoa are cooked, set aside to cool a bit.
Put 1 tsp coconut or avocado oil in a saucepan on low heat.
Add chopped onion, butternut squash, and apple. Tip: I usually cover with a lid to steam, while stirring every few minutes. This usually takes about 10 minutes.
Once the lentils, quinoa, and butternut are cooked, add to a bowl with arugula.
Drizzle balsamic glaze, toss with toasted pumpkin seeds and mix well. Top with avocado.
Super easy dish, right? (Even my meat-eating boyfriend loved it!). This also made the best leftovers to add into a salad the next day for lunch. You could also try making a large batch of quinoa and lentils on a Sunday that you can use for meal prep throughout the week (they go with pretty much anything). Once you have the quinoa and lentils ready, all you have to do is sauté up the butternut squash (you can also substitute sweet potato here), onion, and apple (optional). Toss with some arugula and balsamic dressing and there you have it - a quick & healthy dish for one or two!
Time saver tip: I like to buy the butternut squash pre-chopped, and sometimes even the pre-cooked lentils to save time. A butternut squash can be tough to chop up into bite-sized pieces, and lentils can take up to 45 mins to cook.
What are some of your favorite fall dishes? Anything you want to see on my blog? Questions? Would love to hear from you!