I was reading the Sparkpeople blog a few weeks ago and came across a link to a recipe on Thrive Market.  The recipe was for a yogi bowl.  I was intrigued by the idea of a vegetarian “energy” bowl.  I didn’t have all the ingredients in the Thrive Market recipe, so I tinkered with it a bit, and came up with a Veggie Lentil Quinoa Bowl.  This recipe made 3 meals for me and it tasted even better on the 2nd and 3rd days!!  I made WAY too much lentils and quinoa, so after I finished my Veggie Lentil Quinoa Bowls, I mixed up a new batch with just lentils, quinoa, tomato paste, curry powder and cumin.  Delicious!!

Veggie Lentil Quinoa Bowl

Ingredients:

1 cup lentils, washed

1 1/2 cups quinoa, rinsed

1 Tbsp. coconut oil

1 onion

1/2 tsp. garlic powder

1 1/2 tsp. ginger powder

1/2 tsp. chili powder

1/2 tsp. curry powder

1/2 tsp. onion powder

2 Tbsp. honey

2 Tbsp. lemon juice

1 1/2 Tbsp. soy sauce

1 cup chopped Roma tomatoes

1 cup diced baby bell peppers

Garnish

2 carrots, peeled

1/2 cooked beet

2 Tbsp. lemon juice

1 Tbsp. olive oil

1/2 tsp. salt

1 Tbsp. honey

Directions:

I cooked the lentils and quinoa together in my rice cooker.  Use water according to directions.  Or you can cook on top of the stove.

While lentils and quinoa are cooking, heat coconut oil in a large skillet and add chopped onion. Lower heat and cook for a few minutes until the onions have softened and begin to brown.  Add garlic powder, ginger, chili powder, curry powder and onion powder and stir until fragrant. Add in honey, lemon juice and soy sauce and cook for one minute. Stir in chopped tomatoes and cook another four minutes until tomatoes have softened. Stir in lentils and quinoa.

For the garnish, grate the carrots and beet into a small bowl.  Mix with lemon juice, olive oil, salt and honey.

Enjoy!!