Tahini-Dressed Lentil & Quinoa Bowl with Roasted Radishes, Squash, & Brussels Sprouts

Tahini-Dressed Lentil & Quinoa Bowl

with Roasted Radishes, Squash, & Brussels Sprouts

40 MIN
2 Servings
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From the Test Kitchen

In this dish, a duo of red quinoa and black beluga lentils—a variety prized for keeping their shape during cooking—make the hearty base for a medley of simply roasted vegetables. A soft-boiled egg and a drizzle of nutty tahini dressing finishes each bowl with rich, satisfying flavor.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Tahini-Dressed Lentil & Quinoa Bowl with Roasted Radishes, Squash, & Brussels Sprouts
Title
time-saving
tips & techniques
Radish
Black Lentils
Brussels Sprouts
Delicata Squash
How To: Slice Delicata Squash
Red Quinoa
Garlic
How To: Peel Garlic
Feta Cheese
Tahini
Red Wine Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the lentils & quinoa:
1 Cook the lentils & quinoa:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Fill a separate small pot with salted water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the lentils and cook, uncovered, 11 minutes. Add the quinoa to the same pot and continue to cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.

Prepare & roast the vegetables:
2 Prepare & roast the vegetables:

While the lentils cook, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice the squash crosswise. Cut off and discard the root end of the brussels sprouts; halve lengthwise. Quarter the radishes lengthwise. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the dressing:
3 Make the dressing:

While the vegetables roast, if necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the tahini, half the vinegar, 1 teaspoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

Make the soft-boiled eggs:
4 Make the soft-boiled eggs:

While the vegetables continue to roast, carefully add the eggs to the small pot of boiling water. Cook, uncovered, 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked lentils and quinoa, add the cheese (crumbling before adding) and remaining vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils and quinoa topped with the roasted vegetables and seasoned eggs. Drizzle with the dressing. Enjoy!

Tips from Home Chefs

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Tahini-Dressed Lentil & Quinoa Bowl

Cook the lentils & quinoa:
1 Cook the lentils & quinoa:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Fill a separate small pot with salted water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the lentils and cook, uncovered, 11 minutes. Add the quinoa to the same pot and continue to cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.

2 Prepare & roast the vegetables:

While the lentils cook, wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Thinly slice the squash crosswise. Cut off and discard the root end of the brussels sprouts; halve lengthwise. Quarter the radishes lengthwise. Place the prepared vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the vegetables:
Make the dressing:
3 Make the dressing:

While the vegetables roast, if necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the tahini, half the vinegar, 1 teaspoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

4 Make the soft-boiled eggs:

While the vegetables continue to roast, carefully add the eggs to the small pot of boiling water. Cook, uncovered, 6 to 7 minutes. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Make the soft-boiled eggs:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked lentils and quinoa, add the cheese (crumbling before adding) and remaining vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils and quinoa topped with the roasted vegetables and seasoned eggs. Drizzle with the dressing. Enjoy!

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