Lentil & Roasted Vegetable Grain Bowl with Yogurt-Tahini Dressing

This grain bowl is the kind of dinner that comes together almost effortlessly while delivering serious comfort. Sweet potatoes, carrots, and red onion roast until caramelized and tender, while protein-rich green lentils simmer alongside gluten-free quinoa for a hearty, fiber-packed base. Everything gets piled into bowls and finished with a creamy, tangy yogurt-tahini dressing that ties the whole dish together with a nutty richness and a bright squeeze of lemon. Naturally gluten-free from start to finish, this recipe relies on wholesome staples like lentils, quinoa, and roasted vegetables rather than any processed substitutes, so there's no need to hunt down specialty gluten-free products. It's a flexible formula, too: swap in whatever root vegetables you have on hand, use any gluten-free grain you prefer, or add a handful of greens for extra freshness. Mushroom-free and packed with texture and flavor, it's a weeknight dinner that feels nourishing without being complicated.

Ingredients

• 2 mediumsweet potato, peeled and cubed
• 3 mediumcarrots, peeled and sliced
• 1 largered onion, cut into wedges
• 4 tbspolive oil
• 1 tspground cumin
• 1 tspsmoked paprika
• 1.5 tspsalt, divided
• 0.5 tspblack pepper
• 1 cupGreen lentils, rinsed
• 1 cupquinoa, rinsed, certified gluten-free
• 2 cupsvegetable broth, gluten-free, for cooking quinoa
• 3 cupswater, for cooking lentils
• 1 cupplain Greek yogurt
• 3 tbsptahini
• 2 tbsplemon juice, freshly squeezed
• 1 clovegarlic, minced
• 3 tbspwater, to thin dressing, as needed
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 cuppumpkin seeds, optional, for garnish

Method

No instructions listed.