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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!

Browse Steps
1 of 5